Ingredients
Scale
- 1 ¼ cups Chocolate Hazelnut Spread (like Nutella)
- 2 Large Eggs, room temperature
- ½ cup All-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or line with mini paper liners. If you use liners, give them a light spray as well to ensure the fudgy brownies release easily after baking.
- In a medium mixing bowl, whisk the two eggs until they are slightly frothy. Add the chocolate hazelnut spread to the eggs. Whisk them together until the mixture is smooth and glossy. Gradually fold in the all-purpose flour using a spatula. Mix only until the white streaks of flour disappear; overmixing can make the brownies tough rather than fudgy.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 of the way full. Bake for 10 to 12 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached. Do not overbake! Allow the brownie bites to cool in the pan for at least 10 minutes before transferring them to a wire rack. This cooling period is essential for the fudgy center to set.
- Cook Time: 17 minutes