Jake and I married in June 2002 but did go on our real "honeymoon" until the following May. We went to Italy: the Cinque Terra, Florence, Venice, and Rome. While there I became addicted to Nutella. I love it on toast, in crepes, stirred into hot chocolate, beat into a milkshake...the possibilities are infinite.
Last time we were at Costco I grabbed a two-pack of the chocolate hazelnut goodness and announced to Jake i would be finding a recipe for some Nutella brownies. A few weeks went by. Then Saturday it turned cold and rained and I decided to do some baking to keep myself warm and cozy.
I found this recipe online over at Savory Sweet Life. It only has four ingredients and too about 15 minutes to make and bake. Amazing!
4 Ingredients Nutella Brownies (courtesy of Savory Sweet Life)
1/2 C Nutella
1 large egg
5 Tbsp flour
1/2 C chopped hazelnuts (I used 1/4 tsp cinnamon mixed in the batter instead of the 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 3/4 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.
Note: I dusted the top of mine with powdered sugar. Yum!
The batter is very thick so I used my mini spatula to get it out of the whisk. To drop the batter into the mini muffin pan I used a baby food spoon. Seriously. It was just the right size and allowed me to get the batter in without making a mess.
These were amazing. The cinnamon added a bit of kick to the richness. I baked mine a little longer than the suggested time so they came chewy rather than molten. You could easily make these into mini brownie cupcakes with some yummy frosting. I will definitely be making these again.