Italians love Nutella, so I knew mini fudge brownies would be well-received by my weekly language class. While some people prefer to eat Nutella by the spoonful, straight from the jar (like my friend LuccaBella in Livorno!), these indulgent morsels are ideal to share with fellow chocolate-hazelnut lovers. In fact, Nutella is so beloved that February 5 was declared World Nutella Day in 2007!
Mini Nutella Fudge Brownies
Adapted from Fine Cooking
1/2 tsp vanilla extract
1 cup Nutella
10 Tbsp flour
Preheat oven to 350°F and line a 12-cup mini muffin pan with baking cups; coat baking cups with cooking spray.
Whisk together eggs and vanilla in a medium bowl. Add Nutella and stir until batter is shiny and smooth. Add flour and stir until incorporated.
Fill each baking cup with a slightly rounded tablespoon of batter (about 2/3 full). Bake for 11 to 12 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool the brownies for 2 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the brownies from the pan and place them on the wire rack to cool completely. Store in an airtight container up to 3 days.
Yield – 24 mini brownies (serving size: 1 brownie)
Calories – 84
Carbs – 10