Proven highly stackable.
Yes, ladies and gentlemen, you read that right. 4 ingredients. Skeptical? I was. I don’t blame you…it sounds too good to be true. But this recipe always turns out for me, and I’ve been using it for years.
I assume you could put all types of stuff in this to mix it up, like maybe half Nutella and half peanut butter for a Reese’s-type brownie. Hmm, I’ll have to try that sometime.
But if you’re looking for the legendary original, here it is:
4-Ingredient Nutella Brownies
From Savory Sweet Life (“Reprinted with permission from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients.”)
½ cup Nutella spread
1 large egg
5 tablespoons all-purpose flour
½ cup chopped hazelnuts
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 ¾ 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.
Switch-Ins: In place of the hazelnuts, switch in one of the following: * ground cinnamon, ¼ teaspoon (add with the flour) * peanuts, chopped, ¼ cup