My sister-in-law came over today with a jar of chocolate hazelnut spread, some fresh eggs and a recipe from Savory Sweet Life. After handing her a bag of all purpose flour and pecans, I gave her free reign of my kitchen while I resumed looking up my college books for this coming semester (oh, the pain of spending more than I want on textbooks!)
Because this recipe only calls for four ingredients, the preparation took no time at all. In fact, what took Cyan the longest was pouring the batter into the mini muffins paper liners. Next time I’d like to double the recipe and pour the batter into a 9×9 baking pan instead. But I guess the mini brownies are kinda cute…and they’d be a great appetizer for a party!!
While tasting these scrumptious, moist, chocolate dainties, it dawned on me that Nutella is merely a shortcut to using cocoa powder (or squares) and butter. I felt just a little smart for figuring this out, but also a little ashamed for not realizing this before!
Anyway, these are truly a treat. You should totally try them.
- ½ cup Nutella spread
- 1 large egg
- 5 tablespoons all-purpose flour
- (optional) 1 tsp ground cinnamon or pumpkin pie spice
- (optional) chopped pecans or other nuts
- Preheat the oven to 350F. Line a 12-cup mini muffin pan with paper or foil liners (or lightly grease).
- Whisk Nutella and egg in a medium bowl until smooth. Add the flour and whisk until blended.
- With a teaspoon (or piping bag if you wish), spoon the batter into the prepared muffin tins (about ¾ full) and sprinkle with the chopped pecans.
- Bake until a toothpick inserted in the center comes out with some wet crumbs, 11 to 12 minutes.
- Set on a rack to cool completely for at least 15 minutes.
- Serve immediately or cover and store at room temperature for up to 3 days.
- Yields about 12 mini muffins. Recipe doubles easily.
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Looks amazing! Great post!
Thank you! It was all my sister :) I just took the pics.