When I originally spotted this recipe, my first thought was NUTELLA.
I love nutella, and it's something that doesn't last in our house too long, which is why I don't buy it as much anymore - anything that you can consume that easily with a spoon is always an issue with me!
There was also so few ingredients needed in the recipe, so I thought I'd give it a go.
Most people will have these ingredients in their house on a daily basis, although hopefully you're able to ration your nutella much better than we are.
4 Large eggs
Pinch of sea salt
Preheat oven to 180C, and line a 20cm square tin with greaseproof paper.
Breaking the eggs into a mixer, add salt and mix on a high speed until they have almost doubled in size, and are, as Nigella describes them "pale, aerated and mousselike".
Measure the nutella into a microwave safe jug, and microwave for one minute, stirring when you take it out to ensure that it does not cool back down to its original state.
Pour the heated nutella into the eggs, whisking as you go until all the nutella is mixed in. This will knock the volume out of the mixture a little.
Leave to cool in the tin, and and once cooled, cut into 16 squares and dust with a little icing sugar for decoration.
Unfortunately, as much as we are huge nutella fans (possibly too much so) we weren't too gone on the texture of the brownies. While we originally thought looking at the brownies that the mixture had seperated during the baking process, by looking closely at the pictures in Nigella's book, it seems like it's meant to turn out this way. While eating them we discovered that the top of the brownie had remained crumbly, while the bottom of the brownies was almost a smooth texture.
Because of this, I think we'll be sticking with our chocolate chip brownie recipe from the foreseeable future, which you can find here. It just went down a bit better for us.