- 1/2 cup Nutella spread
- 1 large egg
- 5 tbsp all purpose flour
- 1 oz bittersweet chocolate finely chopped
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 chocolate.
Bake about 10 minutes. Set on a rack to cool completely.
Recipe adapted and found on Savory Sweet Life, who reprinted it from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients