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
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.
Switch-Ins: In place of the hazelnuts, switch in one of the following:
- ground cinnamon, 1/4 teaspoon (add with the flour)
- peanuts, chopped, 1/4 cup
Wow – pretty hostile response( to a complete stranger) for a book author and blogger. That said, great recipe. Everyone loves these.
it says mini muffin pan
Plain flour.
In the post it states MINI cupcake bites. Not sure how you arrived at a standard sized cupcake tin. Considering you are a professional baker, I would have assumed you would have noticed the yield of the batter before baking to know these weren’t going to fill a standard size tin – maybe 3 regular sized tins.
BAKERS BEWARE: The ingredient measurements are inconsistent with the yield, or, in other words, YOU WILL NOT GET 12 STANDARD SIZE BROWNIE/MUFFINS – YOU WILL GET 6. Using a mini muffin tin will yield about 10-12. It’s hard to believe that so many readers have responded to this recipe claiming they have made these and have not mentioned this basic information at all; I am a professional baker and I knew the minute I read the recipe it wouldn’t yield 12 . Also, the baking time is longer than 11-12 minutes at 350 degrees Fahrenheit. Use a timer, test them at 12 minutes and judge for yourself – personally, I like my brownies fully baked, not raw in the center (and I have a Viking stove which is pretty darn good when it comes to baking!).
AND HOW MANY BROWNIES DID YOU GET?
I just made these brownies and loved them. I simply replaced the egg with banana. Stop by my blog as just shared recipe giving a link back 🙂
http://priyakitchenette.com/2015/06/eggless-nutella-banana-brownies/
I love this recipe. It’s so simple and easy to make. Plus, it’s yummmm. My family love these.
You might applesauce or banana.
Banana! Just put in enough smushed banana to get the same consistency
Hi there! I could have sworn I’ve been to your blog before but after browsing through many of the articles I realized it’s new to me.
Nonetheless, I’m definitely pleased I came across it and I’ll be book-marking it and checking back often!
is it ok to use Cadbury chocolate spread instead of using nutella?
350 degrees in celsius or farenheit?
First time baking with my three girls and these are in the oven as we speak. Hope they like them :). Super easy recipe. There goes the alarm 😉
Thank you so much for this recipe! I was having a craving for something chocolatey and yummy, and this was definitely it! Not only are they moist and rich, but they are the perfect amount of chocolate, and because it doesn’t make TOO much like some mixes and recipes, this made the perfect amount for me to not feel bad if I eat the whole pan! I made mine in a round 7 or 8 inch pan, upped the time by a minute and only used 4 tablespoons of flour instead of 5!they came out perfectly! Again, thank you so much!
plain flour or selfraising? (Nutella muffins) ? Thank you
Plain or self raising flour? (Nutella Muffins)
We loved this recipe! We double it and made it on the electric oven, it took a bit more time but all the recipes seem to take longer to bake where we live. It was a little dry, maybe we should use less flour next time. So easy and fast to make! 🙂
This tastes delish. I baked this and it was gooey on the inside and nice and chewy on the outside. Awesome recipe!
These look and sound great! I’ll be making them today for my snack 🙂
Just made these!!! Wow..delish!!! Did tweak the recipe slightly. Doubled it minus 1 tbsp of flour and added 6 oz of semi=sweet choc chips. Came out fantastic
Didn’t like these. Were quite dry. Won’t be making again
Um, how bout you calm down and go make yourself a freakin sandwich.