Recipe: Nutella Fudge Brownies
My favorite recipes tend to be simpler ones. When I can just chop up a few ingredients, throw them in a bowl, toss them about… I’m a happy man. When it gets to be too complicated, I feel like there’s a greater chance that I’ll be disappointed with the results.
Twitter (and the food blogosphere) has been abuzz about a new cookbook from the wonderful Abby Dodge
. She is the author of a variety of baking related books, including The Weekend Baker
and the Williams-Sonoma Dessert Cookbooks
. Her latest idea is nothing short of brilliant: a book of recipes for desserts that feature just four ingredients and take about 30 minutes to make… from start to finish.
The cookbook, titled Desserts 4 Today
, features a wonderful brownie recipe that I had been dying to try. Here are the ingredients: egg, flour, Nutella, and chopped nuts. These Nutella Fudge Brownies are just as simple to prepare as Abby promised and I’m so happy I made them.
For those out there who are not familiar with this ingredient, Nutella is a spread that primarily consists of hazelnuts, though it also contains cocoa, skimmed milk, and vanilla. It has a number of similarities to gianduja, a chocolate that includes hazelnut paste, which was created in the 1860s because of a high tax that was placed on cocoa beans in Italy. A hundred years later, the Italian-based company, Ferrero, modified the gianduja recipe and began to sell it in stores as Nutella.
This confection, as well as a number of other tasty treats, has turned Ferrero Chocolates into one of the most profitable companies in Italy. But Nutella is sold all over the world and, with each year, sales keep rising.
And while today isn’t World Nutella Day (it’s February 5th, if you were wondering), I think it’s easy to come up with a reason to pick up a container of it… like to bake these brownies.
Whereas a number of brownie recipes are loaded with chocolate, these are wonderfully subtle in their flavor. Don’t get me wrong, I love chocolate… but sometimes it can be a bit overpowering. Isn’t it lovely when you can bite into something and taste more than one ingredient?
Quite simply, I’ve fallen in love with these brownies (and now I have a little crush on Abby). The next time you are looking for a quick dessert to whip up, I highly suggest making these. You won’t be disappointed.
On a different note, today is the last day you can vote for my first entry for the Project Food Blog competition. Click here to view my entry and to vote.
I appreciate all of the support that so many of you have given me and am incredibly grateful for that.
Nutella Fudge Brownies
Makes 12 Brownies
1/2 cup Nutella spread
1 large egg
5 tablespoons all-purpose flour
1/2 cup chopped hazelnuts (or chopped almonds or peanuts)
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
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.