Chocolate Hazelnut Brownie Cups
If you follow me on Twitter, you may have seen the astonishing news that I ran out of Nutella last week. Of course, that would be the moment that I had three different Nutella-containing recipes I wanted to bake.
While I am fortunate to have a bodega just down on the corner, it was raining so hard that I had to abandon my Nutella baking dreams. Luckily, Quinn was kind enough to pick up some for me the next morning on his coffee run. He’s pretty handy like that.
I’d had my eye on this super quick brownie recipe for a while. I love that it incorporates Nutella much like a thumbprint cookie. The brownies themselves are really quite good. And, that little dollop of Nutella makes them extra special.
Be sure to use good quality chocolate and cocoa powder for these brownies. I used my go-to Scharffen Berger cocoa powder. For the unsweetened chocolate, I used some very lovely 99% chocolate I recently received from the kind people at TCHO. This was my first time using their brand, and it worked beautifully for these brownies.
These were so very simple to make. The Nutella addition can be a bit tricky, but that was easily conquered by piping it into the brownie batter. The compact size and shape of these make them perfect for transporting to a picnic or barbecue. However, that compact size also makes it quite easy to eat several before you know it. You’ve been warned.
- 1/2 cup unsalted butter
- 1 ounce unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- about 1/2 cup Nutella
Preheat oven to 350°. Generously grease 24 mini-muffin cups.
Place butter in a microwave-safe bowl and heat to melt. Add chopped chocolate.
Stir until chocolate has melted and mixture is smooth. Transfer mixture to a large mixing bowl.
Add sugar and cocoa powder to butter/chocolate mixture. Stir until combined. Add eggs, vanilla, and salt, mixing until combined. Stir in flour, mixing just until combined and smooth.
Transfer batter to prepared muffin cups, filling each cup about 3/4 full. Smooth the top of the batter with a small spatula or spoon.
Place Nutella in a zip-top bag and press into a corner. Cut the corner off the bag. Place the cut opening of the bag just slightly into the top center of brownie batter. Squeeze bag gently to add about a teaspoonful of Nutella into each brownie.
Bake 20-24 minutes, or until a pick inserted into the brownie comes out with moist crumbs.
Cool on wire rack about 10 minutes. Using a small knife or spatula, gently loosen brownies from pan. Remove brownies to a wire rack to cool completely.
Store brownies in an airtight container with parchment or waxed paper between layers.
Recipe adapted from Sunset.
Disclosure: I was provided with samples of chocolate from TCHO to try in my baking. No other compensation was received. All opinions, as always, are my own.