I would have happily skipped over this brownie recipe, because yet another one of my food dislikes is hazlenuts. For someone who is so food-crazed, I’m very picky. Plus Nutella is essentially chocolate-flavored sugar. Two things changed my mind: I have a couple of jars of Nutella on hand from Blog Her Food, plus I needed to whip something up quickly for Larry to take to work.

Abby’s new book is a collection of dessert recipes that use four ingredients or less. These brownies are getting a lot of Internet buzz, and I have to admit, Nutella is a great ingredient for this – it’s flavorful, and already contains sugar and fat. These brownies contain egg, Nutella, flour and cinnamon. I skipped the chopped hazelnuts on top and added the cinnamon instead. They’re really good, and so cute, too!

Nutella Fudge Brownies
Makes 12 Brownies

Ingredients:
1/2 cup Nutella spread
1 large egg
5 tablespoons all=purpose flour
1/2 cup chopped hazelnuts

Directions:
1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
4. 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.

Switch-Ins – in place of the hazelnuts, switch in one of the following:
– Ground cinnamon, 1/4 teaspoon (add with the flour)
– Peanuts, chopped, 1/4 cup

• Nutella Fudge Brownies (Desserts 4 Today, p. 14)