Chocolate Hazelnut Brownies

Would you believe that you can make high-quality, no-stress sweets using just three ingredients? What if those recipes can be made with ingredients you already have on hand or can buy in a single trip to just one grocery store? Does it sound too good to be true? Charmian Christie, creator of the blog The Messy Baker, promises that it’s not!

In The 3-Ingredient Baking Book, she shares 101 delicious and easy-to-follow recipes, from cookies to ice cream, to help you spend less time in the kitchen and less money on food. Whether you’re looking for entertaining-worthy desserts or just want to make yourself an effortless treat, Charmian has you covered. Impress your guests with Quick Chocolate Mousse, Mini Baklava Bites or a heaping serving of Strawberry Eton Mess.

Feeling like a bit of self-indulgence? Keep it simple with Peanut Butter Cookies, Maple Popcorn or Chocolate Hazelnut Brownies. She also provides tips and tricks, must-have pantry items and equipment, and walks you through how to avoid the most common baking mistakes.

If you’re new to baking, this book is a great place to start. Nothing here is too difficult and you won’t have to spend a car payment on specialty pans. If you’re a seasoned pro, you’ll find inspiration and new ways to make old favourites without the fuss. So grab an apron and take the 3-ingredient challenge!

The 3-ingredient Baking Book by Charmian Christie

The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes is available at Amazon.com and Amazon.ca.

Chocolate Hazelnut Brownies

Makes 16 brownies

My mom hates nuts in brownies. I love them. Her objection isn’t the taste; it’s the texture. In her opinion, brownies shouldn’t crunch. This recipe provides the perfect compromise. Thanks to chocolate hazelnut spread, she gets a moist, uncluttered brownie, while I get the nutty flavour I adore. But yesterday’s solutions are today’s problems: now that we agree on the brownies, we have to learn to share.

Preheat the oven to 350°F (180°C)

• 2 ½ cups (750 g) chocolate hazelnut spread, divided

• 3 large eggs, at room temperature

• ¾ cup (105 g) all-purpose flour
• 8-inch (20 cm) square metal baking pan, lined with parchment paper

In a large bowl, combine 1½ cups (450 g) chocolate hazelnut spread, eggs and flour. Mix until well combined.
Spread the batter evenly in the prepared pan.
Bake on the middle rack of the preheated oven until a tester comes out with only a few crumbs attached, about 25 minutes.
Let cool in the pan on a wire rack. Remove from the pan, using the parchment liner. Frost the top of the cooled brownies with the remaining chocolate-hazelnut spread and cut into squares.

Tip

Store the brownies in an airtight container at room temperature for up to 4 days.