HazelNOT Brownies

  • 1/3 cup butter, softened
  • ½ cup brown or coconut sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup HazelNOT spread + 2/3 Tbsp extra for swirl
  • ½ tsp salt
  • ¾ cup plain flour
  • Sprinkle of sea salt (optional)
  1. Preheat oven to 175 degrees, line a 20x20cm square baking tin.
  2. In a stand mix (or hand mixer) beat butter on high until smooth & creamy. Add sugar & beat on high until creamy. Add eggs & vanilla and beat on medium speed until combined. Next add HazelNOT spread & salt, beat on medium speed until smooth. Add flour & beat on low speed until just combined, don’t overmix as this will result in a tough brownie.
  3. Pour mixture into prepared pan & create a swirl pattern by adding a few extra dollops of HazelNOT spread (loosen to a more spreadable consistency with a few Tbsp of hot water in a jug first). Top with a sprinkle of sea salt if desired. Bake for 28-30 mins, once skewer comes out with moist crumbs the brownie is done.
  4. Allow to cool completely in tin, slice and enjoy. Store in an airtight container for 3 – 5 days.


Delicious HazelNOT Brownies


Click here for more from VGood

 Follow VGood Here VGood Facebook