Name: 4-ingredient triple choc brownies
Cook time: 40 min
Total time: 40 min
Ingredients: 4 eggs, at room temperature; 220 grams jar chocolate-hazelnut spread; ¼ cup (45g) milk choc bits; ¼ cup (45g) white choc bits

Life can be hard, but dessert can be simple. With only four simple ingredients you can have these tasty triple choc brownies ready in under an hour.There’s something so delicious about the crispy tops and edges and soft, fudgy centre of these brownies. Brownies really are decadent morsels that make the perfect sweet treat for any occasion.

An American classic, brownies are thought to have been “invented” by accident when a New England housewife forgot to add the baking powder to a chocolate cake she was making. Chocolate lovers around the world have enjoyed that result, in one form or another, for more than a century

Brownies can be light and cake-like, fudgy and dense, or moist and chewy depending on the ratio of chocolate and butter to flour. This recipe produces a brownie that’s a happy medium between fudgy and cake-like. Reduce the baking time by 10 minutes if you prefer a more moist brownie.

Looking for more brownies or even more sweet slice recipes?

Ingredients

4 eggs, at room temperature

220 grams jar chocolate-hazelnut spread

¼ cup (45g) milk choc bits

¼ cup (45g) white choc bits

Method

1.Preheat oven to 180°C. Grease a 20cm (8-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Beat eggs in a medium bowl with an electric mixer on high speed for 10 minutes or until stiff peaks form.

3.Meanwhile, place chocolate-hazelnut spread in a large microwave-safe bowl; microwave on HIGH (100%) for 20 seconds or until softened slightly.

4.Fold egg mixture into chocolate-hazelnut mixture, in three batches. Pour mixture into pan; bake 15 minutes. Remove from oven; sprinkle with combined choc bits. Bake a further 10 minutes or until a skewer inserted into centre comes out clean. Cool in pan before cutting.

Brownies will keep at room temperature, in an airtight container, for up to 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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