Home
mimzine
Miss Trixie Drinks Tea

Miss Trixie Drinks Tea

30 Jul 2023

By MIMCO Blog

A sweet collab with
miss trixie drinks tea

From cheeky message cakes to the custom cake of your dreams;
Alice Bennett of Miss Trixie Drinks Tea is fast becoming one of
Melbourne's most sought-after bakers.

Loved for her colourful, retro creations, Alice was thrilled to whip up a
series of bespoke Mimco cakes complementing this season's nostalgic,
kidult-inspired jewellery.

Shop new in

get the recipe

Nutella Hazelnut Brownies

ingredients

170g unsalted butter
450g dark chocolate
1tsp espresso powder (optional)
1 tsp vanilla bean paste
230g brown sugar
170g raw caster sugar
1 tsp salt
5 eggs
100g plain flour, sifted
30g cocoa powder, sifted
150g Nutella
40g hazelnuts, roughly chopped

method

Pre-heat oven to 160 degrees and line a brownie tin with greaseproof paper and cooking spray.
Pop the chocolate, butter, espresso powder and vanilla bean paste in a heatproof bowl over simmering water. You want the bowl to simply hover over the water - you do not want the water to directly touch the bowl! Mix with a whisk or rubber spatula until the butter and chocolate have melted and the coffee and vanilla are incorporated. Set aside to cool slightly.
Meanwhile, in the bowl of an electric mixer, beat the sugars, salt and eggs on high speed until light and fluffy, about 6 minutes.
Switch to the paddle attachment or carefully, by hand with a metal spoon, fold in the melted chocolate/butter mixture into eggs. Do not overfold!!
Fold in sifted plain flour and cocoa powder. Once again, have the mixer set to the lowest speed with the paddle attachment or gently do this by hand with a large metal spoon. Fold until just incorporated.
Pour half the batter into your lined tin (I use a square) and add dollops of Nutella. Add the remaining batter over the top of the Nutella. Sprinkle over half the hazelnuts.
Bake the brownie for 42 minutes and remove from the oven. The brownie mixture should be completely jiggly - you will think it's undercooked. That's what you want for a good, gooey brownie! Leave the brownie to cool entirely in the tin (ideally overnight at room temp) before cutting into squares. Top with remaining hazelnuts and serve with ice-cream or cream.

tips

Do not overcook your brownie. When you go to check your brownie at the end of the cooking process, your brownie will jiggle like soup. It will continue to cook in the tin and when left to cool in the tin (rather than put back in the oven), that is how you end up with a perfectly gooey brownie.
Switch out the Nutella for Peanut Butter and hazelnuts for peanuts if you don't vibe hazelnuts.
The espresso powder is optional, but coffee has the vital role of making your chocolate taste even better and even richer than it already does.
Source the best dark chocolate you can get your hands on.
I line my brownie tin with two long pieces of baking paper, that cross over, so I can easily pull the brownie out of the tin.