Sarah Rainey says: “If you like Nutella, these are a must. They’re rich, gooey and take just minutes to throw together. The key is in the cooking time – keep an eye on the mixture so it doesn’t set too solid in the oven. You want them a little bit wobbly for maximum squidge.

“I like to double the quantities in this recipe and make them in the same-sized tin for fat, squidgy brownies that are twice the height. They may need another 5 to 10 minutes in the oven to cook through.”

Makes 16

Ingredients

• 65g self-raising flour
• 2 eggs
• 1 x 400g jar of Nutella (or any other brand of chocolate hazelnut spread)

You’ll also need

Small baking tray (25cm x 18cm)

Method

Preheat the oven to 200°C/180°C fan, and grease and line the baking tray.

Sift the flour into a mixing bowl, crack in the eggs and mix well with a wooden spoon. Scrape out the contents of a jar of Nutella and add this to the mixture, holding back 1 heaped tablespoon of the spread in a separate bowl. Stir everything together until the mixture is smooth.

Pour the mixture into the baking tray, spread it out with a spatula and bake for 25 minutes. You’ll know they’re ready when they’re just set and starting to crack on top. Don’t over-bake them as they will continue to cook in the tin and you want them to stay squidgy inside!

As the brownies cool, drizzle the remaining Nutella over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first.

Slice into chunky squares or rectangles to serve.

From Three-Ingredient Baking by Sarah Rainey (£12.99, Michael Joseph), out now

Makes 6 large muffins

Prep time 15 minutes

Cook time 20-25 minutes

Ingredients

• 75g dark chocolate, chopped
• 50g Nutella
• 175g self-raising flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 25g cocoa powder
• 50g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 75ml vegetable oil
• 60 ml whole milk
• 75g milk chocolate chips
• 6 heaped tsp Nutella

Method

Preheat the oven to 180°C (160°C fan). Spray a 6-hole silicone muffin tin with cake release or grease with a little butter.

Put the chopped chocolate and Nutella in a bowl and microwave for 2-3 20 second bursts, stirring in between, until melted and smooth.

Sift the flour, baking powder and salt into a large bowl.

In a separate bowl vigorously whisk the eggs, oil, milk, vanilla and sugar using a balloon whisk or hand mixer.

Add the melted chocolate/Nutella and stir together until combined.

Pour the wet into the dry ingredients and stir to combine, without over mixing.

Add the chocolate chips and fold together.

Half fill the muffin holes with the batter. Add a heaped teaspoon on Nutella in each and cover with more batter.

Bake for 20-25 minutes, until the muffins are well risen and firm on top.

Leave to cool in the tin for 5 minutes then turn out.

Serve while still warm from the oven or reheat in a microwave for a few seconds.

Recipe by Lucy Parissi for AO Life

Emily and Annabel Lui say: “Cookies are great, Nutella-stuffed cookies are even better! The addition of chopped roasted hazelnuts to the cookie mix intensifies the nutty flavour and adds an extra crunch against the soft, gooey centre. You can use the base to make other flavours, such as coconut stuffed with raspberry jam.”

Makes 12

Prep time 30 minutes

Bake time 12 minutes

Ingredients

• 250g unsalted butter, softened
• 175g caster sugar
• 175g soft light brown sugar
• 2 eggs
• 2 tsp vanilla bean paste
• 500g plain flour
• 3 tsp fine salt
• 2 tsp baking powder
• 150g roughly chopped roasted hazelnuts
• 50g dark chocolate chips
• 300g hazelnut chocolate spread, such as Nutella

You’ll also need

• 2 baking sheets, lined with greaseproof baking parchment
• disposable piping/pastry bag

Method

Preheat the oven to 200°C/fan 180°C (400°F) Gas 6.

Put the butter and both sugars into a mixing bowl. Cream together at a medium speed with a hand-held electric whisk (or use the paddle attachment in a stand mixer) until light and fluffy. Add the eggs, one by one, mixing in after each addition. Mix in the vanilla bean paste.

Sift the flour, salt and baking powder into a separate bowl and stir in the chopped roasted hazelnuts and chocolate chips. Mix the dry ingredients into the butter, sugar and eggs to form a soft dough. Divide the dough mixture into 12 equal portions and roll into knobbly balls between your palms.

Put the hazelnut chocolate spread in the piping/pastry bag and snip off the tip to make a small hole. Flatten each ball of dough in the palm of your hand and pipe on a small ping pong ball-sized amount of hazelnut chocolate spread. Mould the dough back into a ball around the chocolate spread, making sure there are no gaps for it to leak.

Space the filled dough balls out on the prepared baking sheets with a 5-cm/2-inch gap either side, as they will spread.

Bake in the preheated oven for 12 minutes until puffed up with a slight browning at the edges. Transfer to a cooling rack and let cool before serving.

These cookies are perfect at any time of the day and are especially good with a cup of tea.

From Afternoon Tea at the Cutter & Squidge Bakery by Emily & Annabel Lui (£16.99, Ryland Peters & Small), out now