You may (or may not) have noticed that I haven’t posted about Baking with Carla in a regular way lately. The truth is that my crazy schedule is affecting my Mondays with Carla too. I had to slow down our weekly meeting but this week I was back seeing her and baking with her. It was so nice. I truly love the time I spend with this kid! Last time I saw her, after we baked I said to her “ok, I think the scones cooled down enough. Now you can try one”. But she said “No, no aspetta!” (no, no wait!) and she run out of the kitchen, came back with her camera and shoot a dozen picture to the scones, setting them up on the plate in different ways. And then she said “proprio come te” (Just like you). Well, you can only imagine how I felt in that moment! I was so proud of that little girl. And, by the way, she took some amazing pictures with no props and just a point and shoot! Watch out, food bloggers! As soon as she will be able to write she might just become the youngest food blogger of our community!
To celebrate our meeting, this time I decided to bake something with Nutella. I remembered this Nutella brownies recipe I found on Abby Dodge blog. Four ingredients? Brownies? Nutella? Who could say no! I had to try it with Carla.
Nutella Fudge Brownies
1 cup Nutella
2 large eggs
65 g (2.25 oz or ½ cup) all purpose flour
1/2 cup chocolate chips*
*which I omitted so this recipe actually had only 3 ingredients!
Preheat the oven to 350°F and prepare a 12-cup mini muffin pan with paper or foil liners (or, like I did, you can use silicon molds. In that case you don’t need to do anything).
Put the Nutella and eggs in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the muffin tins (about 3/4 full) and sprinkle evenly with the chocolate chips (if you decide to put them).
Bake for about 12 minutes and let them cool on a cooling rack before serving.
Source: Abby Dodge