Nutella Fudge Brownies
- 1/2 cup Nutella spread
- 1 large egg
- 5 tablespoons all-purpose flour
- 1/2 cup chopped hazelnuts (can omit nuts if your children don’t like them, says moi! or use chopped smoked almonds for a change of pace!)
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, 11-12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
Makes 12 brownies.
Disclosure: A review copy of the book was provided to me by the publisher. All opinions are my own and there was no compensation for this review.