Have you ever had one of those “duh” moments while cooking? Well, mine seem to be coming on more and more lately. And this recipe was no exception. I went to make these brownies, super excited because I love Nutella. I don’t normally even keep it on hand, because I know I can’t stop myself from going to the jar and eating it by the spoonful. Well, I prepared my muffin tin. I mixed the ingredients. I went to fill the paper liners. And I was only able to fill 7 of them – not even 3/4 of the way full like the recipe says to – more like half full. I was wondering why the recipe was so off. I put them in the oven, and they weren’t done in the specified time. Which is strange, because my oven cooks a little hot, so things are usually done before the time on a recipe. I cooked them a few minutes more, until they were done.
I was seriously confused at why I only got 7 brownies. So I did what I should have done earlier – I went to the internet. These brownies are quite popular, so I was able to find several blogs that had made these. And as I read through them, seeing if anyone else had the same problem – I found that no one else had complained of the same issues. And that’s when I noticed it: Line a 12-cup mini muffin pan with paper or foil liners. Somehow, I had completely missed that one little word: mini. And all I could do was laugh at myself!!
Regardless, these were absolutely perfect. I love that they only have 4 ingredients. I love that they don’t make a million and a half – they are a perfect small batch. I love that they are fudgy and Nutella-y. And even though I didn’t follow the recipe exactly, they still turned out!!
Nutella Fudge Brownies
from Desserts 4 Today
makes 12 brownies
1/2 cup Nutella
1 large egg
5 tablespoons all-purpose flour
1/4 cup chopped hazelnuts
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.