Nutella Fudge Brownies

This is a super easy, four-ingredient recipe. It only makes a dozen mini brownies so if you're looking for something substantial, it might not work - unless you have a few jars of Nutella on hand. The one I "taste-tested" was good.

My version

 Nutella Fudge Brownies

INGREDIENTS:

1/2 C. Nutella spread
1 large egg
5 T. all-purpose flour
1/2 C. chopped hazelnuts

DIRECTIONS:

1. Heat the oven to 350 degrees.  Line a 12-cup mini muffin pan with paper or foil liners.
2.  Put the Nutella and egg in a medium bowl and whisk until smooth and well blended.  Add the flour and whisk until blended.
3.  Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
4.  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, 1/4 teaspoon (add with the flour)
• peanuts, chopped, 1/4 cup

***I actually switched in walnut halves on top of each brownie, because that's what I had on hand. I bet the hazelnuts would taste amazing though. And the cinnamon sounds good.

***I found this recipe here but this blog author got it from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients.