The biggest problem I have with peanut butter or nutella in baking, is that whatever you mix them with tends to dull their flavors. I don’t know if it’s a “nut butter” thing, but their flavors never end up as intense as I want them to be. Continue reading
This weekend was BF’s brother’s birthday. And if there’s one thing I know about him, it’s that he loves nutella. In a way that may even rival my love of peanut butter.
Unfortunately, we’ve been training new-hires at work the past week, so I haven’t had a lot of spare time or energy to exert on projects, and since I am not personally in love with nutella, I had no go-to recipe for him. So I found a recipe that wouldn’t require going to the store, but that would still be nutella-y enough for him: brownies.
This particular recipe had just 3 simple ingredients: nutella, eggs, and flour. Since I’m never one to leave a recipe as-is, I added vanilla extract and mini chocolate chips, just for good measure. I really wanted to make a nutella-ganache frosting for these, but due to a traffic accident on my way home from work on Friday, I got home with just enough time to get changed and head to the restaurant for his birthday dinner. And to gift-wrap his treats, of course.
This is even easier than my usual blondie recipe- It took maybe 30 min from start to finish (including baking). I wasn’t blown away by these but, as I stated, I’m not a big nutella person. Given the simplicity of the recipe, though, you can’t really complain. Plus it only makes about 12 – 15 of the little guys, which means I don’t have a whole bunch of extras laying around tempting me to eat them…
If you’re a fan of nutella, and in a hurry for a chocolatey treat, go for it! I certainly haven’t heard any complaints from him.
Nutella Brownie Bites – Adapted from Desserts 4 Today
Yields – 12 – 15 bites
- 1/2 c nutella
- 1 egg
- 1/2 tsp vanilla extract
- 5 Tbsp flour
- 1/3 c mini chocolate chips
1. Mix egg, nutella, and vanilla extract in bowl. Add flour and whisk to combine. Once smooth, fold in chocolate chips.
2. Fill mini-muffin cups with batter and bake @ 350F 12 – 15 minutes, until a toothpick comes out clean. (I would err on the side of underbaking for extra gooeyness)