Hazelnut & Vanilla Swirl Brownies

Serves 8

Time 45 minutes

Ingredients

Brownie Base

230g unsalted butter, cubed

230g plain chocolate, chopped

600g caster sugar

230g plain flour

4 eggs

4 tbsp cocoa powder

2 tsp vanilla extract

¼ tsp sea salt

Topping

4 tbsp hazelnut & vanilla spread

200ml thickened cream

1½ tbsp icing sugar

60g roasted hazelnuts, roughly chopped

Method

Preheat the oven to 180°C (fan-forced) and line a 25 × 25 cm square baking tin with baking paper.

Place the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl doesn’t touch the water. Stir until melted and smooth, then remove from the heat.

Add the vanilla extract. Then add the eggs one at a time, whisking well after each addition. Whisk in the caster sugar until combined.

Sift in the flour, cocoa powder and sea salt, then fold gently until just combined. Pour the batter into the prepared tin and smooth the surface.

Warm the hazelnut & vanilla spread slightly if firm, then spoon small dollops over the brownie mixture. Use a skewer to gently marble the spread through the batter without overmixing.

Bake for 30-35 minutes, or until the edges are set but the centre is still slightly soft and fudgy. Allow to cool completely in the tin before slicing.

Whip the cream and icing sugar together until soft peaks form.

To serve, place a piece of brownie on each plate, top with a spoonful of whipped cream, and scatter over the toasted hazelnuts.