I love Nutella. I could eat it from the jar with a spoon. When someone mentions Nutella, I am there.
Nutella brownies? Who knew.
My friend Annie posted this link on Facebook a while ago and I ran right out and bought the largest jar of Nutella I could find. I found other links for this, and realized this recipe comes to us from Abby Dodge and her four ingredient dessert book. Called Nutella Brownies, we’ve morphed them into gluten free bites with just a few ingredients. You can make them in five minutes, clean up, and have a glass of wine while you wait the whole 12 minutes for them to bake. Double the recipe for more fun.
You’ll need a mini muffin tin and Amazon or Target will have them for a decent price. I bought a 24 cup mini tin because doubling the recipe seemed to make sense. I could freeze some or we could eat them. We ate them. All.
One bowl, one spoon, a jar of Nutella, an egg or two, and a tiny bit of gluten free flour and a few extra flavorings. Nuts are optional and they taste fabulous without.
What could be easier?
Gluten Free Nutella Bites
- ½ cup Nutella
- 1 large egg
- 3 tablespoons of gluten free flour (I use oat, brown rice and white rice flours)
- 1 tablespoon unsweetened cocoa
- dash of vanilla and your favorite liqueur
Heat oven to 350. Spray a mini muffin tin with cooking spray or use mini liners.
In a bowl, mix the Nutella with the egg and blend in the flour, cocoa and vanilla (or liqueur).
Spoon into the tin until about ¾ full.
Bake for about 11-12 minutes and cool. They won’t come out of the tin if they’re too hot. Makes a dozen.
Notes: Spray the measuring cup with cooking spray and the Nutella will not stick. Double the recipe easily by using a 24 muffin tin. Add nuts if you wish. Hazelnuts are great.