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BROWNIE MIX:
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Fill a small suacepan with water and bring to the boil. Set a bowl on top of it and allow the water to simmer below. Add the chocolate (broken into small pieces) and the butter to the bowl and stir until melted completely. Pre-heat oven to 160 degrees C (Fan), conventional 180 degrees C
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Wait for the mixture to cool to room temperature
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While you are waiting for it to cool, combine the sugar and 3 eggs in a bowl and whisk thoroughly until the mixture resembles a 'creamy milkshake' with a thick consistency.
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Combine the egg & sugar mixture with the cooled chocolate and fold carefully, making sure not to knock the air out of the egg mixture.
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Add the flour and cocoa powder to the bowl through a sieve and fold carefully once again until properly mixed.
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FOR THE 'NUTELLA':
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Bring a small saucepan of water to the boil and place a bowl on top of it, adding your chocolate and butter to it as you did before.
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Blend the nuts with a small amount of butter until they form a paste and slowly add the chocolate in small doses, blending between each.
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- This will form a smooth sauce. If you prefer a chunkier sauce then blend the nuts lightly to begin with and then combine with the chocolate by hand rather than blending
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BAKING:
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Line a tin with baking paper
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Add half the brownie mix to the tin and lightly swirl between 1/4 and 1/2 of your nutella through it
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Pour the rest of the brownie mixture onto the top
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Place in the oven and leave for 30 minutes before checking. After the 30 minutes are up, check again every 5-10 minutes. Due to the extra liquid it will take longer than traditional brownies. However, they will continue to firm up once removed from the oven so if they still seem very liquidy in the middle after 45 minutes do not fear
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Once baked and cooled, top with your remaining nutella
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Slice and serve
