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Nutella Brownies
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Lancewood Nutella Brownies

Ingredients

231 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature 
125 ml Nutella , a 180 g jar
180 ml cake flour
60 ml cocoa powder
2 ml baking powder
A pinch of salt
180 ml sugar
3 large egg(s)
5 ml vanilla essence
155 ml butter , melted 
100 g hazelnuts  (optional)


To serve:

vanilla ice-cream

Method

Preheat the oven to 180°C. Line a 17 x 26 x 4 cm deep pan with baking paper, leaving enough paper on the sides to lift the brownies from pan after baking. Spray with non stick spray.

Beat the cream cheese and Nutella together until smooth.

Sift the flour, cocoa powder, baking powder and salt together.

Beat the sugar, eggs, vanilla and melted butter together.

Add to the Nutella mixture and beat until just combined. Fold the flour mixture into the Nutella mixture.

If using hazelnuts, chop 75 g and fold in with the flour. Spoon into the prepared pan and spread out evenly. Scatter the remaining hazelnuts on top.

Bake for 20 - 25 minutes. The centre must still be slightly wobbly.

Leave to cool in the pan and then cut into squares.

Serve with a dollop of ice-cream.

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