This is not a new recipe. I tried it first time two years ago around the holidays and it was a hit, but I never got a chance to post it here on my blog. Actually, I haven’t really posted anything on my blog for about two years until a few months ago. Oh, well…

Recently I went to Costco (yes, with all my love for tiny markets and organic shops, I really like Costco!) and they had a good deal on two giant Nutella jars. I contemplated it for some time, but decided against buying it. I don’t bake now as often as I used to and although eating spoonfuls of velvety chocolate-hazelnut spread right out of the jar is my idea of a mini-heaven, it’s not really that healthy. So, I passed on that deal, but it got me thinking about Nutella and I remembered those brownies.

That was one of the easiest recipes I’ve made and to be honest I was really skeptical in the beginning. I mean, it’s only three (3!!) ingredients. How could they make something yummy? But I was wrong to doubt, the result was quite good – dense little cakes with moist centre and a hint of hazelnut. Now, writing about these brownies makes me want to go into my kitchen and bake a batch of them. Perhaps, even experiment a little bit and add a teaspoon of hazelnut extract and some chopped nuts on top… But that will have to wait, there are too many other recipes in line.

recipe adapted from Fine Cooking magazine 2010

for 12 brownies baked in mini muffin tin

Nutella (room temperature) – 1/2 cup

Egg – 1 large

All-purpose flour – 5 tablespoons

Preheat the oven to 350F (180C).

Line the muffin tin with muffin liners.

In a bowl, mix Nutella and egg really well until the mixture is smooth.

Add flour and mix until no traces of flour remain. Do not overmix.

Pour the batter into prepared muffin tins.

Bake for about 15-18 minutes until the brownies are baked through but a few moist crumbs remain in the centre. Check with a toothpick.

Cool on a wire rack.

A couple of comments and notes: