I first saw the idea for Nutella brownies on Pinterest, although, when I went to click on the link to the post it was marked as spam. I looked up another recipe for proper cooking time. It was a bit more complicated, so, filtering out the extras, I was able to decipher the very simple way of baking Nutella brownies.
I made these for my best friend Alicia for her bridal shower, since one of her favorite foods is Nutella! She spent some time in Italy studying abroad and she would bring Nutella to our dormitory, where we would eat it out of the jar with pretzels and spread it on croissants.I wrapped the brownies in blue wrappers to match her wedding colors. They were a big hit: chewy, soft, melt in your mouth chocolately hazelnut goodness.
The brownies will look too soft and not quite done–don’t panic! This is how they are supposed to be. Don’t cook them too long!
P.S. These are not dairy free. Nutella is made with skim milk. However, I ate one at a time with no lactose intolerance problems. These are extremely rich, so I recommend eating one at a time anyway! My ultimate goal is to create dairy free chocolate hazelnut brownies. Will start working on that asap.
1 cup Nutella
1/2 cup plus 2 tablespoons flour
Using a rubber spatula, mix 1/2 cup + 2 level tablespoons of flour with 2 eggs and 1 cup of Nutella until just combined. Divide batter equally into a 12 cup muffin pan. Bake at 350 Fahrenheit for 12 minutes. Centers will be soft. Allow to cool before eating and store in refrigerator.