I found a recipe for Nutella brownies from Savory Sweet Life that looked quick and easy and delicious. The brownies only require a few ingredients and you don’t need a mixer. My attempt didn’t come out exactly right. They are supposed to be ooey gooey and mine weren’t at all. I guess mine are overbaked, except that I didn’t bake them any longer than required by the recipe.
I also completely forgot to add hazelnuts to mine as I was in a rush. So the tops of these cakes are a bit plain. And instead, the tops look kind of dry because of the crackly tops. I think this was a result of the Nutella being the main ingredient though.
While these didn’t come out exactly right, they still tasted good. They just tasted like little nutella cakes. Or as BF likes to call them: mushroom tops. I’ll probably try this recipe again, with the hazelnuts, and baking a little bit less time to see if I can get the ooey gooey version. But until then, here is the version of the recipe I ended up making:
- 1/2 cup Nutella spread
- 1 large egg
- 5 tbsp all purpose flour
- Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
- 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 about 11 to 12 minutes. Set on a rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.