NutellaFudge Brownies
Makes12
Cup Nutella Spread
1Large Egg
5Tablespoons All-Purpose Flour
Cup Chopped Hazelnuts
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Heat the oven to 350F. Line a 12-cup mini muffin pan with paper or foil liners.
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Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
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Spoon the batter into the prepared muffin tines (about full) and sprinkle with the chopped hazelnuts.
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Bake until a pick comes out with wet, gooey crumbs, 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.
Switch-Ins:
Inplace of the hazelnuts, switch in one of the following:
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Ground Cinnamon, Teaspoon (Add with the flour.)
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Peanuts, Chopped, Cup
Recipe Credit: Desserts 4 Today
Photo Credit: Shockingly Delicious

I'm going to have to try these. I'm a sucker for anything chocolate, and especially nutella. This recipe sounds super yummy.
BTW, thanks for following my blog. I just subscribed to yours. You've got a couple of delicious looking recipes that I'm going to have to make 🙂
yum, yum!! I'm gonna try these out!!
thank you for stopping by and the follow, gladly returning the follow. Enjoy your week!