Saturday, October 15, 2011
Can you say that it's like the oreo of chocolate hazelnut sauces in a jar? I have quite a flamboyant love affair with this hazelnutty chocolate sauce. Over the years, I've experimented with brand new jars of Nutella and various results; peanut butter and nutella swirled together with peanuts and marshmallows and crumbled grahmn crackers, nutella french toast, nutella cupcakes, nutella brownies, nutella and a spoon. This heavenly delight is one of my many vices, along with Gossip Girl novels, Chanel, and anything and everything chocolate.
Okay, okay, I get it- I guess I live a mostly hedonistic lifestyle where I give in to the majority of my cravings. But I deserve that after all those hours of tennis and having to stay awake through first period.
These brownies come out super moist, and the hazelnut taste of the nutella balances everything out perfectly. I like to put some sort of topping on it to add some crunch and break up the monotony. The original recipe, which I think I got from my friend's mom and have seen on countless websites, calls for 1/2 a cup of nutella, but my brownies didn't come out as fudgey as I wanted them at first, so I ended up adding more nutella and it turned out way more dense- yum!
*3/4 cup of nutella, or just 1/2 if you're going to add instant coffee powder
*1 teaspoon instant coffee powder (optional)
*5 tablespoons flour
*1/2 cup chopped peanuts to top, or any kind of topping you would like- nuts, chocolate chips, cranberries (optional)
1.) Preheat oven to 350 degrees farenheit
2.) Mix together the nutella and egg
3.) Add in the flour and instant coffee powder
4.) Spoon into greased mini-muffin or cups and sprinkle the peanuts
5.) Bake for about 10-12 minutes or until you can put a toothpick through the center and it comes out clean