I have a secret. It’s short and very sweet.
Are you ready?
You can make mouthwatering desserts with only 4 ingredients.
I made these delectable Nutella® Fudge Brownies with 4 ingredients faster and easier that you could jump in your car and drive to the supermarket to buy some.
4 is such a wonderful number dontcha think? There are 4 seasons. A car has 4 tires. Most animals have 4 legs. There are 4 people in my family. 4 is an even number which I happen to prefer over odd numbers unless I’m vignetting, in which case odd numbers work better. I have no idea what any of that necessarily has to do with making brownies except that I made these brownies in no time flat with only 4 ingredients.
Wanna know how I did it? Well then, let me introduce to you, Desserts 4 Today…
This nifty cookbook is the pure genius of Abby Dodge. Abby is a former pastry chef, contributing editor of Fine Cooking magazine, author of 7 cookbooks and a very lovely lady of whom I had the pleasure of meeting this past summer at Big Summer Potluck. This cookbook is filled to the brim with fantastic desserts ranging from a Raspberry-White Chocolate Tart to Toasted Pistachio Crisps or how does a Rum-Raisin Bananas Foster sound? All of these decadent sweet treats made with only 4 ingredients (with “switch-in” options). In no time flat.
Look how easy it is. These are your 4 ingredients:
Some Nutella (from which I may or may have not licked 4 spoons of the chocolaty, hazel-nutty goodness. Just keeping up with the theme ya know).
Some chopped almonds. The recipe called for hazelnuts but I didn’t have any on hand so I substituted with almonds.
That’s it. Mix the Nutella, flour and egg and pour into a mini muffin pan filled with liners. Sprinkle with chopped almonds and bake.
I mean can you believe that Nutella Fudge Brownies could be this easy?
The most difficult part?
Not eating them all!
Here’s the recipe!
Nutella Fudge Brownies
Desserts 4 Today by Abby Dodge
Makes 12 brownies
1/2 cup Nutella spread
1 large egg
5 tablespoons flour
1/4 cup chopped hazelnuts (I used almonds)
Preheat oven to 350º
In a medium bowl, whisk Nutella and egg until smooth. Add flour and whisk until completely incorporated.
Pour batter into a mini muffin tin lined with paper or foil liners, fill about 3/4 full. Then sprinkle generously with chopped hazelnuts (or almonds).
Bake for 11 to 12 minutes or until a toothpick comes out with moist/wet crumbs stuck to it (you’ll want these nice and fudgy). Cool completely on cooling rack. Serve immediately or (if there are any left), you can store them for up to 3 days in a sealed container at room temperature!
Instead of hazelnuts, feel free to switch in one of the following:
• ground cinnamon, 1/4 teaspoon (add in with flour)
• peanuts, 1/4 cup chopped (sprinkle on top before baking)