Happy Easter

Try Chef's delicious Easter Nutella brownie recipe for a tasty sweet alternative to Easter Eggs or if you are looking for the perfect way to use up any leftover Easter Eggs.

Nutella Brownie

Serves : 12 

Preparation & Cooking Time : 1 hour & 20 minutes


  • 180gr milk chocolate
  • 120gr 70% dark chocolate
  • 180gr unsalted butter, diced
  • 230gr granulated sugar
  • 4 medium eggs and 1 eggs yolks
  • 170gr Nutella chocolate spreads
  • 1/3 vanilla pod, seeds only
  • 110gr rice flour, sifted
  • 25gr cocoa powder
  • 5gr salt
  • 160gr crushed blanched hazelnut

Preparation method

- Preheat the oven to 150°C. Line an 20x20 cm metal baking pan with baking paper, leaving an overhang, and spray with nonstick cooking spray.

- In a large glass bowl, combine the two chocolates and butter. Heat the contents of the bowl on a bain-marie, stirring time to time, until the mixture is melted and smooth. Remove from the bain-marie and let cool slightly. Stir in the Nutella.

- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, add the vanilla. Stir in the cooled chocolate mixture with a rubber spatula.

- Add the flour, cocoa, and salt, folding gently until combined.

- Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Let cool to room temperature, then cut into small squares and dust with icing sugar. Serve at room temperature with your favourite ice cream or fruit.

"Villas at Renaissance - Exclusively East Lothian"