4-Ingredient Nutella Brownies

Anyone feeling a little overwhelmed this week?  

Yes, 'tis the season to be busy...

when most of us are in a tizzy.

Maybe I can help to ease your load a bit.

No, I can't do the rest of your holiday shopping, 
but I can suggest a super-easy-yum-ilicous dessert that you can 
prepare during a commercial break of your favorite tv show.

Seriously.
This recipe for Nutella Brownies is one of the easiest 
bake-from-scratch desserts I've ever made. 

And...they are dee-LISH! 

So just how fast can you whip them up?  

Faster than you can deck the halls with boughs of holly. 

Faster than you can make a dreidel out of clay. 

Faster than you can don your gay apparel.   

A batch of these will take no more time to make than a box of brownie mix.  

I'm talking 5-minutes fast. 
Wham BAM!   

I needed to make a quick and easy dessert recently, 
and this one practically jumped off my Pinterest board 
(Nutella has that affect on me).

 I pinned the recipe almost a year ago from A Cup Of Jo,
when Heather Green of Garland of Grace wrote a guest post about them. 

  
OK, I know time is at a premium, so let's get to it. 
All you need is Nutella, eggs, flour, and walnuts, if you want to use them.
I made half a batch without, since Mr. Goo Shoes doesn't like nuts in his food.
The recipe makes 12 regular-size brownie muffins, or 18-20 minis. 
  

There is only one way to screw these up, and that's to over-bake them.
(Yeah, I did that the first time I made them). 
So my advice is to test them at 8 minutes, and then check again every minute. 

Mine were done at 9 minutes. 

When you test with a toothpick, it should come out gooey. 

Remember, they'll continue to bake a little in the muffin tins 

after they come out of the oven. 

If you are looking for a way to raise your domestic goddess status, 
bake them just before you are ready to serve them.
They'll be ooey and gooey, and warm...
and the kitchen will smell fantastic.
Your guests will be so impressed that you have the 
wherewithal to bake in their presence.
(Just don't have too many martinis beforehand,
or you will not have said wherewithal).
Prepare the batter and fill the muffin tins; refrigerate; 
and take them out about an hour before you serve dessert, 
so they come to room temperature.
Bake, and let cool for just a short while, and serve them while they are still warm.

Sit back, and wait to be showered with lavish praise. 

There's no excuse not to bake from scratch with a recipe as easy as this one.

Hey, sometimes, you've gotta think outside the cake mix box. 

Linking With:
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