Nutella Fudge Brownies

makes 12 mini brownies

1/2 cup Nutella spread

1 extra large egg

1/2 teaspoon espresso powder (optional)

1/2 teaspoon Frangelico (optional)

5 tablespoons unbleached all-purpose flour

1/4 cup hazelnuts, chopped

Preheat the oven to 350º F.  Line a 12-cup mini-muffin pan with liners.  In a medium bowl, whisk together the egg, Nutella, espresso powder and Frangelico until completely smooth.  Add the flour and whisk until blended.  Spoon the batter evenly into the muffin pan (about 3/4 full) and sprinkle with the chopped hazelnuts.  Bake just until the tops have set and cracked and a tooth pick comes out wet and fudgy, about 11-12 minutes.  Set on a rack to cool for 5 minutes.  Remove the brownies from the pan and cool completely.  Brownies can be stored in an airtight container for up to 3 days.  Enjoy!

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