Nutella Fudgy Brownies

1 week ago, i posted a photo of this Nutella Fudgy Brownies on instagram & many asked me for the recipe. Since everyone loves Nutella so much, i decided to spread the love of this recipe i found online 🙂

Last week, my boy & his friends flew over to BKK for a Heineken event aka Sensation White. Those party creatures should know what’s that party event all about. Weekends without him was kinda different, no one to irritate me & for me to irritate, so not used to it 🙁 I missed him so much more than i expected i would. Hmm, okay i think i was lovesick. Anyway, back to the point, i was kind of suffering insomnia last friday. It was 2am in the morning, I couldn’t get into sleep on the bed & was browsing nutella recipes on my iPad. By chance, i came across this nutella bake recipe ( i was searching for nutella related bakes for my boy cause he is a huge fan of it ) & there was enough nutella at home so i thought why not bake now since i can’t get into sleep?

So this is how my impromptu led me to a hidden nutella bake gem.

Nutella Fudgy Brownies ( adapted from Desserts 4 Today: Flavorful Desserts with Just Four Ingredients)

According to the original recipe, it was stated that it could make 12 brownies. But for mine,i only made around 4-5. So i guess it depends so how much of batter u wanna put in ur cups & the size of ur cups.

Ingredients:

1/2 cup of Nutella

1 large egg

5 tbsp of all-purpose flour ( but plain flour should be fine)

1/4 cup of nuts ( you can use any nuts u want, but i personally think hazelnut is best with any chocolaty stuff.)

Method:

Heat the oven to 350 degrees F (around 175 degree C) & line a muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended.

Then add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full or almost to the top as these brownies are dense & don’t rise much).

Sprinkle with the chopped nuts.

Bake until a pick comes out with wet, gooey crumbs, around 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.

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