Recipes

FOUR INGREDIENT WEEK: NUTELLA FUDGE BROWNIES

Sometimes, the best recipes are the simplest. And how much simpler can it get than a dish that calls for only four ingredients? Several cookbooks and websites are devoted to the art of four-ingredient cooking, and this week, we'll share a few of those recipes. Today's comes from the cookbook "Desserts 4 Today: Flavorful Desserts With Just 4 Ingredients" by Abigail Johnson Dodge.

INGREDIENTS

1/2 cup Nutella spread

1 large egg

5 tablespoons all purpose flour

1/4 cup chopped hazelnuts

DIRECTIONS

Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

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