0:50

To Prep

0:50

To Cook

4

INGREDIENTS

SUPER EASY

DIFFICULTY

15

SERVINGS

AVG RATING

( Members)

4-ingredient raspberry hazelnut brownies
  • Ingredients
  • Nutrition
    • Method
    1. Step 1

      Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm slice pan. Line base and all sides with 2 layers of baking paper, extending paper 2cm above edges of pan.

    2. Step 2

      Using an electric mixer, beat eggs for 8 to 10 minutes until thick and creamy.

    3. Step 3

      Meanwhile, place hazelnut spread in a heatproof bowl over a saucepan of simmering water. Cook, stirring occasionally, for 4 to 5 minutes or until spread just starts to melt.

    4. Step 4

      With motor operating, gradually beat warm spread into egg mixture. Continue beating for 1 minute or until well combined. Add flour. Beat for 30 seconds or until combined. Fold in raspberries. Pour mixture into prepared pan. Level top with a spatula.

    5. Step 5

      Bake for 40 minutes or until top of brownie is just firm to touch. Stand in pan to cool completely. Serve cut into squares.

  • Method
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