Brianna (early 30’s mom) had one, Tess (neighbor, 6) had four, and Rich (hungry man) had ten. And I had one. Gone in less than 30 minutes. Maybe next time I’ll make a double batch. Obviously they appeal to a varied demographic, plus you probably already have the ingredients. I’ve had a container of Nutella in my pantry for a while that I was starting to worry about, date-wise, and oddly enough I had just bought extra-large eggs at Gentiles because for whatever reason, they don’t carry large. PS always buy large eggs because it’s sort of a baking rule to always use large eggs. It will give you the most consistent results.
Anyway – I’m the recipient of a magazine share (with Tess’s mom, actually). She gets lots of great magazines and upcycles them into my mailbox. Every time I open the mailbox and see new mags I get inordinately happy. As in little jumps for joy. This recipe was in the back of a People magazine and it intrigued me. Naturally gluten and dairy free – and less than five ingredients? I had to give it a go.
I’ll be honest – they didn’t have that chewy consistency I love in a brownie (which was a good thing because my self control around chewy brownies is very, dangerously, low). They were in the fudgy camp, most definitely. Fudgy brownies are great too, and when they taste like Nutella they’re even better. Be aware that the batter is very thin – you might think you’ve done something wrong. Just put them into the oven and have some faith – it will pay off.
Nutella Brownies
Adapted from Nigella Lawson
Makes 16 small brownies – 8×8 pan
4 extra large eggs
1/4 tsp. kosher salt
1 c. nutella
Powdered sugar
1. Preheat oven to 350 degrees. Line an 8×8 baking pan with a parchment sling (just fold the parchment and press into the pan, with some coming out on opposite ends like handles).
2. Beat eggs and salt with mixer (standing or handheld) on high speed until eggs are paler in color and mousse-like in texture.
3. Microwave Nutella for 30 seconds in a small glass bowl. Stir. Microwave for another 30 seconds until runny in consistency.
4. Drizzle Nutella into mixing bowl with mixer running on low. When combined, transfer to prepared pan.
5. Bake for 25 -30 minutes or until a toothpick sunk into the center comes out with crumbs.
6. Let cool at least 45 minutes in the pan and remove sling to a cutting board. Cut into squares and when completely cool, dust with powdered sugar.
