Wednesday, April 13, 2011

Nuttella Fudge Brownies (Recipe & How To)

I don’t know if you’ve heard, but Nutella has been quite famous among us young people. It has become a thing. A fad. You buy a jar, and you’re cool. It’s just how things are. And you can never go wrong with Nutella. The way I see it, the universe has come at peace with chocolate and hazelnuts, and produced Nutella. Anything with Nutella is simply better. You can eat it straight out of the jar, delicately spread on a piece of bread, or brilliantly incorporated into a brownie!
The recipe I’m about to share with you is one of the easiest recipes I’ve done. With just 5 ingredients all in all, how could you resist? I was absolutely shocked when I saw this recipe on the Internet. I mean, aside from the fact that it’s a brownie graced with the glory of Nutella, its unbelievably quick and easy to make!
We had a photoshoot at our house for my friend Miles’ project and I had the opportunity to bake these delicious fudgy brownies for them. Her sister, whom coincidentally is Trish Magcase (my partner in crime on our baking blog), helped me bake these little bad boys while they were busy working in the other room. We had so much fun baking these, and we practically had to stop ourselves from sticking our fingers into the batter because the smell was just mouthwatering!
They loved the brownies especially after a tiring photoshoot, it was just the perfect thing to munch on. You can literally taste the hazelnut, and they had just the right amount of chocolatey-ness, and fudgey-ness you could ask for in a brownie. Plus those chocolate swirl chips give it just the right kick of sweetness, which you can also substitute with real hazelnuts for a variation in texture. So, I hope you really enjoy baking these wonderful brownies as much as we did. I assure you, Nutella will definitely make your day. Bakenjoy!

Read more for recipe!

Nutella Fudge Brownies

½ cup Nutella
1 large egg
5 tblsp All Purpose Flour
1/2 cup Chocolate Swirl Chips or Chopped Hazelnuts (and extra for toppings)
Pinch of Salt


1. Preheat oven to 350˚

2. In large bowl, mix Nutella, Egg together until smooth. Add Flour, and Salt and mix until all white streaks are gone. Fold in Chocolate swirl Chips or chopped hazelnuts.

3. Line a 12-cup mini muffin pan with paper or foil liners.

4. Spoon the batter into the prepared muffin tins (about 3/4 full) 
5. Bake until a pick comes out with wet, gooey crumbs, 8 to 11 minutes.  Set on a rack to cool completely.  

for topping: You can add some of those chocolate chips or chopped hazelnuts. And you can even melt chocolate with a knob of butter and a few tablespoons of milk, and drizzle it on top of your brownie. If consistency is too thick, add more milk, if it’s too runny, add more chocolate! 

Serve immediately or cover and store at room temperature for up to 3 days.

Baker's tip: We all fancy certain brownie texture. Some like it firm and chewy, while others prefer it to be gooey and fudgy! Those results depend on how long or short you keep the brownie in the oven. My tip is that you should try and bake one brownie first and use that brownie to measure out the time for the rest of the batter. Because even though a recipe says to bake it in a certain span of minutes, not all ovens are accurate. So I think its best to test it out so you won’t be disappointed.

Happy Wednesday!

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