Nougat Chocolate Brownies

Nougat Chocolate Brownies / Kate Martens (p)

Jackie Cameron
Nougat chocolate brownies - give me moist brownies any day of the year!
— Jackie Cameron

Nougat Chocolate Brownies

Yields: 1 tray, 9 pieces


  • 180gr Salted Butter, melted
  • 60gr Cocoa Powder
  • 340gr Castor Sugar
  • 5ml Vanilla Extract
  • 4 Whole Eggs, lightly beaten
  • 100gr Cake Flour
  • 5ml Baking Powder
  • 80gr Dark Chocolate (the best money can afford), roughly chopped
  • Pinch ORYX Salt
  • 1 X 110gr Nougat, roughly chopped
  • Butter, for greasing
    5ml Cocoa Powder, for dusting


  1. Pre–heat the oven to 150⁰C. Line a 22 X 22cm baking tray with greaseproof paper, grease with a thin layer of butter and dust with cocoa powder.
  2. Put the melted butter, cocoa, sugar, vanilla and eggs into a bowl and combine.
  3. Add the remaining ingredients to this.
  4. Pour the mixture into the prepared tin.
  5. Place in the oven and bake for 30 – 45 minutes, or until a firm outer crust is formed.
  6. Remove from the oven and allow to cool for five minutes before removing from the tin. Dust with icing sugar, cut and serve.