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