Chocolate Hazelnut Brownies


I honestly do not know where this year has gone. I feel as though I’ve spent a lot of time getting incredibly caught up in life and all of its challenges, while not really finding time to do the little things that I enjoy.

Although I haven’t been baking as much as I’d like in the past few months, I made some time recently to create a recipe for Oxfam’s rejigged Vegetarian Cookbook, which is now in its fifth edition.

I’m really quite honoured to be published in this book, alongside famous cooks and chefs such as Maggie Beer, Stephanie Alexander, Guy Grossi and Kylie Kwong.

But that’s not all. Sometimes it takes the little things to remind you that life isn’t so bad. And for me, that was slogging away in the kitchen on a warm night, getting a tiny bit (read: very) annoyed at myself and this recipe, before remembering the reason I was doing it. And that there are so many people out there who are much worse off than myself, and by doing something small, I can hopefully help out.

Below I’ve published my recipe for Chocolate Hazelnut Brownies, featuring Oxfam’s fair trade spread. And you know what? They turned out super chocolatey and fudgey, and pretty much as awesome as you’d expect a batch of brownies with a whole jar of hazelnut chocolate spread to come out. Please give them a go, and let me know what you think. And if you have the time, wander into your local Oxfam shop, or check them out online, and see what they’re up to and what you can do to give them your support. Even if it’s as small as buying a fairtrade jar of hazelnut spread.

Chocolate Hazelnut Brownies


  • 1 jar (400g) Oxfam fair hazelnut chocolate spread
  • 50g butter, melted
  • 3 eggs
  • 1 teaspoon vanilla essence
  • ½ cup (90g) brown sugar
  • 1 cup (150g) plain flour
  • ½ teaspoon baking powder


  • Preheat the oven to 180°C. Line the base and sides of a 20cm square cake tin with baking paper.
  • Combine the jar of hazelnut chocolate spread and melted butter in a large bowl using a whisk.
  • Add the eggs one at a time, beating between each addition, until a smooth paste forms. Stir in the vanilla essence and brown sugar.
  • Sift over the flour and baking powder and fold to combine. Pour the mixture into the lined cake tin, spreading out the mixture evenly using a spatula.
  • Bake for 30-35 minutes, or until the brownies spring back when lightly touched but a skewer inserted into the centre comes out slightly fudgy.
  • Cool the brownies completely in the tin before lifting out onto a serving plate. Cut into rectangles to serve. Makes 12 brownies.