So to celebrate the general awesomeness that is Nutella, I’ve made these rather fabulous Nutella fudge brownies… I came across the recipe a while ago, and it’s sort of been sitting at the back of my mind – the original recipe only asked for four ingredients (!) and seemed fairly quick and straightforward. Perfect for a bit of procrastination!
I also really liked that they are baked in muffin cases – it’s something a little different (for brownies) and I have some silicone muffin moulds that I’m totally obsessed with. I also have some silicone mini muffin moulds (you know where I’m going with this, don’t you…?) so I decided to make both “normal” sized ones and mini ones. The mini ones were slightly less fudgy, but they were still so good with the bonus of being bite-sized and totally adorable!
Nutella fudge brownies
Makes 6 “normal” sized or 14 mini brownies (in muffin cases)
Adapted from One Ordinary Day
This was a super-easy recipe, apart from one minor detail: the original recipe uses American cups, and I don’t have any cups. So I looked online for a conversion for cups of Nutella. I found one site that said 1 cup was equivalent to 300g of Nutella, and another that said it was equivalent to 390g – slight difference! So I decided to average them and go for 350g. They tasted good, so I can’t have been too far out! I also added a tiny bit of kirsch to bring the chocolate flavour out a bit more. The original recipe also suggests sprinkling some crushed hazelnuts on top of the brownies before putting them in the oven – something to try next time. Also, a word of advice, double the recipe – it will save you the hassle of immediately making a second batch!
5 tbsp all-purpose flour
½ tsp ground cinnamon
1 tbsp of kirsch
1. Pre-heat the oven to 180°C. Line 6 muffin holes with paper liners (or set out silicone moulds).
2. Whisk the Nutella and eggs together in a bowl. Once smooth and well-blended, add the flour, cinnamon and kirsch, and continue whisking until well blended.
3. Spoon the mixture into the muffin liners, filling them about ¾ full. Bake for 12 mins (7-8 mins for the mini ones) and cool on a wire rack (leave them in the silicone cases – it makes them even more moist). Serve immediately or store for up to 3 days in an airtight container (I defy you to leave these lying around for 3 days!)