Nutella Fudge Brownies
Author: 
 
Ingredients
For The Brownies:
  • 1 Cup Nutella spread
  • 1 large Egg
  • 5 Tablespoons All Purpose Flour
  • 1/4 Cup Hazelnuts
For The Frosting:
  • 1/2 Cup Butter, softened
  • 1¾ to 2 Cups Confectioner’s Sugar
  • 1/8 Cup Unsweetened Cocoa Powder
  • 1 Teaspoon Vanilla
  • 1/4 Cup Warm Milk
  • 2 Teaspoon Dry espresso or instant coffee
Instructions
For The Brownies:
  1. Preheat the oven to 350 Degrees.
  2. Spray a mini cupcake pan with nonstick cooking spray or line with foil liners.
  3. Whisk the Nutella and egg in a medium bowl until smooth
  4. Add flour and mix until blended.
  5. Mix in 2/3 of the chopped hazelnuts.
  6. Spoon batter into prepared muffin pan and sprinkle remaining chopped hazelnuts on top.
  7. Bake for 10-12 minutes or until a toothpick when inserted comes out with wet, gooey crumbs.
  8. Set on the rack and cool completely.
For the Buttercream Frosting:
  1. Combine butter, sugar, cocoa and vanilla in a medium bowl and mix until everything is combined.
  2. Combine milk and dried coffee; add slowly to mixture in bowl.
  3. Beat at high speed with an electric mixer until uniform and fluffy.
  4. If necessary, add up to ¼ cup additional confectioner’s sugar until the mixture is somewhat firm.
  5. Pipe or spread onto cool cupcakes.
Recipe by Baker Street at https://bakerstreet.tv/2010/09/nutella-fudge-brownies/