It’s been a month (and a week) since my last post. I can explain…I had my eyes lasered (PRK)! Woohoo!! I don’t need to wear glasses or contact lenses anymore. Although, I do still get up in the morning and look for my glasses hahaha! It’s been a habit for 14 years, it’s hard to get rid of! 😛
If you had been following my instagram, I’ve been posting Nutella Brownies the past few days and I’d really like to share it with you. 🙂
My husband is crazy about Nutella. We have a jar in the fridge almost always…when we don’t, we go to Prizemart to buy another jar. He likes to get a spoon from the kitchen, smile at me and head to the fridge to get a spoonful of Nutella.
A few months ago, we chatted on Skype and I joked about making dessert for him when I get home. It was not the weekend, so I thought he knew I was joking. When I sensed that he was really hoping for some dessert, I quickly searched for a quick Nutella recipe.:)
Last Thursday, one of my childhood friends requested me to bake some for his chillax birthday get-together. We’ve been friends for almost 2 decades and he knows I love him to bits which is why I made him 3 different types of brownies. I made him the original 3-ingredient Nutella Brownies, a batch with almonds and another batch with chopped dark chocolate. Yes, it’s nice to have me as a friend, don’t you think? 😛
Making these were so easy! The hardest part was to wait while it was baking in the oven! Here are the three ingredients; Nutella, egg and all-purpose or plain flour. I followed her note about making sure my measuring cup had oil all around so I wouldn’t have difficulties measuring and removing the Nutella.
I first pre-heated the oven to 180C then cracked the egg into a mixing bowl.
Next, I added the half-cup of Nutella.
I mixed them together with a fork because using a fork is the way to go — it’s a lot easier than the whisk. Yup, I am serious.
When the Nutella and the egg were mixed (yes, with a fork!), I added 5 tablespoons of plain flour. I have tried it with all-purpose flour and it worked very well too! Actually, I did not know the difference (or am I just not…a very experienced “baker”?? Errrr…).
It will seem that there’s too much flour at first but don’t worry, it will all be alright in the end! C’mon…keep mixing!
I added the chopped almonds and dark chocolate after the basic steps were done. 🙂 Of course I could have made them as toppings but my mind was fried! Why didn’t I think of that???
When I first made these, I used a 12oz bakeware. I poured the mixture into that and baked it for 30 minutes at 180C. It was actually 15 + 5 + 5 + 5 minutes, those five minutes were my checkpoints to see whether it’s done. I baked it again using this and 30 minutes was still my time. I liked the toasted parts at the sides.
This past week, I used a pastry bag to aid me in filling the pan. I used a mini-muffin pan and when it’s 3/4 full, I baked it for
12 minutes 10 minutes while if it was 90-100% full, I baked it for 13-14 minutes 11-12 minutes. [UPDATE: I’ve noticed that reducing the baking time by 2 minutes (before, it was 12-14 minutes), the brownies were more moist.]
Tada! That easy! 🙂 My husband and friends’ tummies were very, very, VERY happy! 😀
Easy Nutella Brownies
(Prep Time: 5 minutes | Baking Time: at least 10 minutes)
Recipe from Imagelicious
- 1 egg
- 5 Tbsp All-purpose or Plain flour
- 1/2 cup Nutella
- Chopped almonds (optional)
- Chopped dark chocolate 70% (optional)
- Pre-heat oven to 180C.
- Mix egg and Nutella together.
- Add 5 tablespoons of flour into the mixture and continue mixing.
- If you will be adding nuts or chocolate, add them here then mix some more.
- When using the 12 oz bakeware I used, bake for 30 minutes (15+5+5+5). When using a mini-muffin pan, pipe the mixture into the paper cases at 3/4 full and bake for 10 minutes.
Makes 1-2 servings or 12-15 mini brownies