Nutella Fudge Brownies

I have a secret. It’s short and very sweet.

Are you ready?

You can make mouthwatering desserts with only 4 ingredients.

It’s true.

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 flour.

Some chopped almonds. The recipe called for hazelnuts but I didn’t have any on hand so I substituted with almonds.

An egg.

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!

Happy Baking!


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)


Married my soulmate. Mama of 2. Love to inspire. Can't help but to relish in all things beautiful inside & out. Join me in Savoring the Art of Living.


  1. I absolutely adore Desserts 4 Today… and I love these brownies! I haven’t made them in a little while, but now I’m thinking I need to make some tomorrow. Yum!!

  2. LOVE Nutella…I spent a great deal of my childhood in Germany and it is a favorite there. Nothing better than Nutella on soft white bread….unless it is in brownies!!

    YUM 🙂

  3. I love these, Wendy. It’s by far my most favorite recipe of that book, and it kills me that I can have brownies in less than 15 minutes from when I pull ingredients out of the cupboard. Beautiful photos, beautiful lady!

  4. OK, I seriously need to get myself a copy of this cookbook. Don’t know what I’ve been waiting for because I’ve heard nothing but good things about it, and her (AD). This recipe looks awesome and your photos are wonderful. I enjoyed this post and I added you blog to my rss feed (again, what was I waiting for?). Can’t wait to continue reading and seeing more of what you’re up to.

  5. I just made them! The smell alone is enough to wanna eat uncooked batter! 🙂 Thanks for posting!

    FYI – I added vanilla bean/grand marier infused syrup while they were fresh out of the oven, and they soaked it right up.. YUM!

  6. I keep reading all these amazing things about this book, I seriously need to get my hands on a copy. This has to be the easiest brownie recipe I’ve ever seen, and it’s made with Nutella, my favorite! Someone might need to dissuade me from inhaling the whole batch myself!

  7. I just found your blog through a link on recipegirl. I’m really enjoying it so far! If you get a chance this weekend, I’d love for you to link a post up to my Not “Baaad” (get it?) blog hop 🙂

  8. Good day! This is my first visit to your blog!

    We are a collection of volunteers and starting a new project in a community in the same niche.

    Your blog provided us beneficial information to work on.

    You have done a wonderful job!

    • Hi Lindsay!

      I see why you couldn’t add peanut butter? It’s a small recipe so I’d experiment a bit. Maybe start with a 1/4 cup and see what happens? Let me know!

      Thanks for stopping by!

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