My boyfriend, Florian, is a HUGE Nutella fan. Most weekday mornings, he’ll have a good breakfast of yoghurt with fruits, oats and nuts but come the weekends, he loves treating himself to toast slathered with a layer of Nutella. Some occasions he opts of a slice with Peanut Butter, otherwise, it’s always Nutella on both.

We got down to the remnants of Nutella at the base of the jar before deeming it too thick and dry to spread smoothly onto toast. So onto a new jar we went on to while I cracked my brain on how not to waste the last of the spread.

20170913_181732-01

This recipe for Nutella brownies using hazelnut flour might just be a new found edible love of mine. Just as the world’s decided that Unicorns are love.

So before I spread the Rennetan Household’s love for Nutella and chocolate and brownies with you, here’s me spreading some Unicorn love first!

20170915_121247_HDR-01

A friend of mine, Eunice, who’s now residing in Bali, requested for me to make her a Unicorn Cake for her birthday late last week. We’d not seen each other in about 12 years now, so it was a wonderful surprise to have her get in touch with me, and even more so a delicious pleasure to bake her her cake.

20170915_121328_HDR-01

She went for my most popular flavour – Earl Grey Lavender Sponge with Vanilla Buttercream. A classic coupling of flavours that never fails to delight the palate!

I wasn’t able to make the delivery but we did catch up over the weekend and it was as though we were back at school, once again filled with so many things to say to each other that the 2 hours we spent over coffee was much to little before we had to part.

It looks like 2017 has been a year of reunions with old friends for me and it’s been amazing. Before each meeting, I get a little jittery wondering whether we’ll be able to reconnect like the old days but every single time, I’m blown away by how much MORE we’re able to relate to each other. Just like these Brownies with Salted Caramel Sauce – two separate things that are already awesome on their own, but when put together, Ka-POW!  

20170913_181851-01

Hazelnut flour might now be my favourite ingredient in baking. Sadly, it’s so expensive so I’m always reluctant to use it. I keep having to remind myself that if I don’t, it’s going to go rancid quickly especially in our heat and humidity, and then I’ll have to throw it away which will be a total, utter waste!

The way the ground hazelnuts accentuated the flavour of the Nutella was simply the most perfect marriage made in Brownie heaven. The brownie turned out rich in chocolate flavour from the cocoa and remained ever so moist. With the salty caramel, it was the height of indulgence, especially when all of it is warmed up and eaten. Mmmm…

20170913_181747-01

Nutella Hazelnut Flour Brownies (Yields 6 mini lakelets or 7×7″ Square)

56g Hazelnut Flour
25g Cocoa Powder
105g Nutella
90g Brown Sugar
2 Eggs
Vanilla Extract

Salted Caramel Sauce:
100g Sugar
Water
100g Cream
40g Butter
8g Salt, or more to taste

For the brownie:

  1. Preheat oven to 170deg C and line a 7×7″ cake tin.
  2. In a clean bowl, combine hazelnut flour, cocoa powder and sugar together. Make a well in the middle.
  3. Place Nutella, vanilla extract and eggs into the well of the dry ingredients, and slowly whisk to blend. 
  4. Once all the ingredients are incorporated, pipe batter into cakelet moulds or pour into prepared tin.
  5. Bake for 10-15min (for cakelets) or 18-22min (for square tin), until just set. Allow to cool before moving from moulds or tin. 

For the Salted Caramel Sauce:

  1. Place sugar into a saucepan and put enough water just to cover the sugar. 
  2. Place on low to medium heat until sugar dissolves. Once it turns a deep amber, remove from heat and add cream into the sugar in 3 additions, stirring well after each addition. 
  3. Add butter and salt into the mixture, stirring gently until all the butter is incorporated. 
  4. Pour mixture into a clean jar/bowl, cover directly with clingfilm and cool enough to use. 

This is the same sauce I use when filling muffins or to drizzle on top of cakes. I prefer making my own from scratch instead of buying from stores or caramelising condensed milk simply because this recipe’s really quick to make and you can adjust how salty (or not) you want your sauce to be.

20170913_181836-01

Flo loved the brownies, since you know, NUTELLA! The salted caramel sauce is quite rich though so a little does go a long way. I didn’t really plan on making these Gluten-Free or Paleo or whatever but honestly, I think hazelnut flour is the way to go where Nutella and Chocolate is concerned. Now, if only it weren’t quite so stressful on my purse…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s