175 g unsalted butter, softened
1/2 cup unsweetened chocolate
3 eggs
1/4 cup brewed coffee
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 cup cocoa powder
1 cup caster sugar
1/2 cup chocolate hazelnut spread (Nutella)
Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with parchment paper, with an extra 1cm on the sides.
2 Melt the butter and unsweetened chocolate together over a pan of simmering water. Stir until smooth and combined; leave to cool for 5 minutes.
3 Meanwhile, sift the flour, baking powder and cocoa powder together.
4 Whisk the eggs and coffee into the chocolate mixture. Add the flour mixture and sugar; stir well to combine.
5 Pour the batter into prepared pan. Swirl the Nutella into the brownies and bake for around 25 minutes. You’ll want these to be fudgy and a little under-cooked when removed from the oven, but when they cool and firm up they’re really good!
6 Alternatively, bake for 30 minutes for a cake-like texture.
