Nutella holds a special place in my heart because I’ve been acquainted with it for over 25 years. As a child, it was the gift I looked forward to most when family returned from a trip to Europe. Back then, Nutella was so rare that when I brought it in for “show-and-tell,” I was crowned “cool kid for a day.” And for the next ten or so years, the only time I had a jar was when someone returned with it from France (where we had extended family).
Nowadays, you can find the hazelnut cocoa spread just about anywhere (Costco sells them by the pair). But that doesn’t take away from early childhood memories where I use to steal the jar from the kitchen (and pretend to my mother we were all out), and sneak spoonfuls when no one was looking. I kept the jar hidden behind books on my bookshelf, and wasn’t busted until my mother cleaned out my room after I was away at college.
This Sunday Shout-Out goes to Abby Dodge, whose book, Desserts 4 Today, was published in September. To celebrate the occasion, several food bloggers got together and made desserts from her book. Of course, I fell for the Nutella fudge brownies and recently made a batch for an office party. Abby, thank you for sharing this recipe with so many of us. After hearing your interview with Mac, and how smart it was to bake with 4 ingredients, I made a mental note to run out and grab a copy. Unfortunately, I scoured two different book stores today, but neither shops came through. At your suggestion, I’ll give Amazon a try this week.
Alice | Savory Sweet Life
Barbara | Vino Luci Style
Brian | A Thought for Food
Dorothy | Shockingly Delicious
What did you hoard as a child?
Nutella Fudge Brownies
~ Makes 12 Brownies ~
~ Ingredients ~
- ½ cup Nutella spread
- 1 large egg
- 5 tablespoons all-purpose flour
- ½ cup chopped hazelnuts
~ Preparation ~
Preparation Time: 30 minutes
- Heat oven to 350˚F. 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 (and ¾ full) and sprinkle with the chopped hazelnuts.
- Bake until pick comes out with wet, gooey crumbs, 11-12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
Nutrition content per batch: 93 calories, 10g carbs, 1.5g protein, 5g fat, 0.5g fiber
Cost per serving: $0.29
Source: Desserts 4 Today: Flavorful Desserts with Just Four Ingredients, Abby Dodge (2010), via Friends of the RGB and other food bloggers mentioned above.