Brownie with Hazelnut and Cocoa Spread

Steps

1. Preheat the oven to 170°C (340°F). In a bowl, crack the eggs and beat them with an electric mixer until the mixture doubles in volume.
2. Add the Bonne Maman Hazelnut & Cocoa Spread (slightly warmed in the microwave) and one tablespoon of milk. Mix, then add the sifted flour, baking powder, cocoa powder, salt, and chopped hazelnuts. Mix gently one last time.
3. Pour the batter into a greased 20 × 20 cm pan lined with parchment paper. Spread evenly and add a few raspberries on top.
4. Bake for about 18 minutes. A toothpick should come out with a little batter on it.
5. Let rest for a few minutes in the pan, then transfer to a wire rack to cool completely.
6. Cut the brownie into equal pieces using a knife dipped in hot water and dried for clean edges.