Abby Dodge's Nutella Brownie

This recipe comes from pasty chef, cookbook author, and Fine Cooking Magazine’s contributing editor, Abby Dodge. She has a new cookbook coming out in September called Desserts 4 Today: Flavorful Desserts with Just Four Ingredients filled with fabulous everyday desserts made with only four ingredients! Can't wait for the book to launch!

Ingredients...

- 1/2 cup Nutella spread ('bout 155g)
- 1 large egg
- 5 tablespoons all purpose flour
- 1/2 cup chopped hazelnuts


How to...

Makes 12 mini

1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.

2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

4. 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.


If u don't like hazelnut or for what so ever reason, switch in one of the following:
-ground cinnamon, 1/4 teaspoon (add with the flour)
-peanuts, chopped, 1/4 cup


it's more like a molten lava cake than a borwnie.
super moist and will literally melt in ur mouth!