Nutella Fudge Brownies
These fudgy and nutty brownie bites are a perfect afternoon pick-me-up or sweet treat on the go!
Servings: 12 bites
Ingredients
- ½ cup (about 148 grams) Nutella spread
- 1 extra-large egg
- ½ teaspoon espresso powder optional
- ½ teaspoon Frangelico optional
- 5 tablespoons (about 39 grams) unbleached all-purpose flour
- ¼ cup (about 33 grams) finely chopped hazelnuts chopped
Instructions
- Preheat the oven to 350ºF. Line a 24-cup mini-muffin pan with paper liners.
- In a medium bowl, whisk together the egg, Nutella, espresso powder, and Frangelico until completely smooth. Add the flour and whisk until blended. Using a #100 ice cream scoop, or about two teaspoons, spoon the batter evenly into the prepared muffin cups (about ¾ full) and sprinkle with the chopped hazelnuts.
- Bake just until the tops have set and cracked, and a toothpick comes out wet and fudgy, about 11-12 minutes. Set on a rack to cool for 5 minutes. Remove the brownies from the pan and cool completely. Enjoy!
Notes
Brownies can be stored in an airtight container at room temperature for up to 3 days.
Brownies can be frozen in a freezer-safe container for up to 3 months.
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 10mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
