I really wasn't going to bake for a few weeks. Well, maybe just bread for breakfast or a biscuit for dinner. But not desserts. However... today I was perusing my inundated Foodbuzz inbox and came across Lynn's, I'll Have What She's Having, blog post and I simply couldn't help myself. One bowl, no mixer, 4 ingredients and the main ingredient being Nutella. Wow!
A little research on this recipe led me to Abby Dodge's website and her new book Desserts 4 Today: Flavorful Desserts with Just Four Ingredients. While I haven't actually put my hands on this book (yet!), I'm thinking it would be an undeniable treat. With only 4 ingredients completing each recipe listed, this book has been described as ideal for novice bakers looking for less complex recipes or for the seasoned baker looking to take a bit of a break while still serving an excellent treat. If this recipe is any indication, the above sentiments are right on.
My husband laughed as I gushed about Abby's covers on Bon Appetite, and he commented that it wasn't like she was "on the cover of the Sports Illustrated's Swim Suit Edition, or anything". In mock shock I informed him that her cover was far better!
With our new found love for Nutella, these little treats were a must try. With the total assembling, mixing and baking time under 20 minutes in combination with smiles all around, they are a must keep. Thanks, Abby!!
Nutella Fudge Brownies
Posted with permission from Abby Dodge
1/2 cup Nutella
5 Tbs all-purpose flour **
1/2 cup chopped hazelnuts (we didn't use these... Liv doesn't like nuts!)
powdered sugar for dusting (this looks like a 5th ingredient, but we subbed it for the nuts!)
Preheat oven to 350º. Lightly spray a mini muffin tin with cooking spray.
In a medium bowl mix the Nutella and egg together until smooth. Add the flour and mix until smooth. Add the flour and mix until completely incorporated.
Lynn's next step here is vital to the recipe: Try not to eat the batter as there is just enough to fill the mini muffin tin!
Spoon batter into the mini muffin tin, filling about 3/4 full. If using chopped hazelnuts, sprinkle them onto the muffins now. Place the tin into the oven and bake for 10-12 minutes.
Remove from oven and dust with powdered sugar if desired.
** I subbed 2 Tbs of the all-purpose flour to easy my baking guilt! Worked beautifully!