Nutella Fudge Brownie Bites

School is back in session this week, so it is time to get into the school lunch/after-school snack groove.  What better way to do that than with a little treat?

I found this recipe in Desserts 4 Today by Abigail Johnson Dodge.  It is a cookbook filled with simple and delicious dessert recipes, all of which contain just four ingredients.  If baking and desserts are not your forté, I strongly urge you to check out this book.  Her technique is simple and straightforward, giving your "sweet" skills in the kitchen the best chance for success.  Johnson offers variations of each recipe listed in the book.  This gives the cook the opportunity to make them adaptable to his or her own taste.  As you know, I am a strong believer in making it for you and making it your own.  I followed my own advice with this recipe by adding a few tweaks.

These mini morsels are the perfect bite-sized snack.  They are fudgy without being overly sweet, and the Nutella completely satisfies that chocolate craving.  Normally, I don't care for nuts in baked goods like bars or brownies, but being as they are just sprinkled on top in this recipe, I'm good with it.  They add welcome flavor and texture in this case.  Now here comes the part where I make it my own.  Like most of my chocolate treats, I like to add a bit of espresso powder to bump up that chocolate flavor.  I also add a splash of Frangelico (a hazelnut liqueur) to bring out that hazelnut flavor.  Both additions are optional, but really good.  What I like best about this recipe is that they are made in a mini muffin pan, therefore I don't have to feel guilty about having that second one!


Nutella Fudge Brownies
makes 12 mini brownies

1/2 cup Nutella spread
1 extra large egg
1/2 teaspoon espresso powder (optional)
1/2 teaspoon Frangelico (optional)
5 tablespoons unbleached all-purpose flour
1/4 cup hazelnuts, chopped

Preheat the oven to 350º F.  Line a 12-cup mini-muffin pan with liners.  In a medium bowl, whisk together the egg, Nutella, espresso powder and Frangelico until completely smooth.  Add the flour and whisk until blended.  Spoon the batter evenly into the muffin pan (about 3/4 full) and sprinkle with the chopped hazelnuts.  Bake just until the tops have set and cracked and a tooth pick comes out wet and fudgy, about 11-12 minutes.  Set on a rack to cool for 5 minutes.  Remove the brownies from the pan and cool completely.  Brownies can be stored in an airtight container for up to 3 days.

Source: Adapted from Desserts 4 Today, Abigail Johnson Dodge


  1. Chocolate and hazelnuts are one of my favorite chocolate combos. These muffins sound like they'd be perfect with Harney and Sons Florence tea -- a black tea subtly flavored with chocolate and hazelnut. Thanks for sharing the recipe.

  2. These look delish! Can't go wrong with Nutella :)

  3. That looks tempting ! will surely give it a try :)
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  4. I will be making these bite sized treats real soon. Thanks for sharing.

  5. Awesome! We're not usually huge on nuts either, but I might just have to try these. You see, I used to hate nutella, but I've recently become addicted! Couldn't tell you what changed.
    They do look like the perfect bite sized snack!

  6. i like the recipe and the combination of the ingredients. I don't like tooo sweet muffins, in this one you used coffee which is a YES for me :)
    thanks SO much for dropping by

  7. I came across your site on Food Hunter and am so glad I did. What's not to like about chocolate and Nutella?? These look wonderful. Thanks for sharing!

  8. These are perfect little bites of heaven. I made them to take to share after dinner with my sewing group. It took no time at all to make them and they came out perfectly! Dad sampled them for me before I left and gave me (and especially you!) a big thumbs up. Everyone at sewing enjoyed them, too. Thanks!

  9. these are sooo cute love the use of nutella!


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