I’m very excited to share with you today’s recipe for Nutella brownies. My excitement has nothing to do with the fact that anything made with Nutella tastes better. However, I’m excited because this recipe only contains only four ingredients!!! Now you may be asking yourself right this minute on whether or not you can trust a brownie recipe with only four ingredients. This is a fair question I will address because I had some skepticism myself. But rest assured, these little hazelnut chocolate bites are well worth the 3 minutes (if that) it took for me to mix the batter and the 12 minutes it required to bake.
This recipe comes from pasty chef, cookbook author, and Fine Cooking Magazine’s contributing editor, Abby Dodge. She has a new cookbook coming out next week called Desserts 4 Today: Flavorful Desserts with Just Four Ingredients filled with fabulous everyday desserts made with only four ingredients. She gave me permission to post her fabulous recipe here – Thanks Abby! I’ll be doing a review of her cookbook on Savory Sweet Life later in the week and will also be giving away a few copies. So stayed tuned!
Back to the brownies. The texture of the brownies are more similar to a gooey cake.. .molten lava cake to be exact. If you’re hoping for a chewy brownie, these are not it. Instead, they are more like super moist cake except the brownies literally melt in your mouth. The recipe makes exactly 12 mini cupcake sized bites and it is hard not to eat them all in one setting. I can already tell these little chocolate bites of yumminess are going to become my regular late night pick me up snack.
I should also mention, this recipe does not require a mixer and children can easily whip up a batch. Enjoy!
- ½ cup Nutella spread
- 1 large egg
- 5 tablespoons all=purpose flour
- ½ cup chopped hazelnuts
- Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
- Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
- Spoon the batter into the prepared muffin tins (about ¾ full) and sprinkle with the chopped hazelnuts.
- Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
- ground cinnamon, 1/4 teaspoon (add with the flour)
- peanuts, chopped, 1/4 cup