Nutella brownie bites three ways

The only thing I can say about these brownies is WOW…… These are really moist and the nutella flavor is very apparent…….exactly what I was looking for!

I actually used my old recipe for best ever healthier chocolate brownies and made a few alterations. I added it the nutella and hazelnuts in place of the chocolate chips and left everything else pretty much the same.

This recipe is 3 ways because you can leave the brownie bites as is, decorate them with chocolate ganache and chopped hazelnuts or with chocolate heavy cream as I did.

I only had a one mini muffin pan so for the leftover batter I used a regular size muffin pan, hence the bigger muffins in the pictures :-)

These were really good. If you try you won’t be disappointed!

Enjoy!

These were sensational. They were really moist and tasted like nutella a lot. With the 1 cup of it you would think they would :-)

Here you  can see the three different ways I finished the brownie bites. All of them were good, it is just your own preference.

Print

Nutella brownie bites three ways

Yield: 18-22 mini muffins

Ingredients:

1/2 cup olive oil
2 eggs
1/2 cup strong brewed coffee
3/4 cup sugar
1 teaspoon vanilla extract
1 cup nutella
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 cup chopped hazelnuts, I don't roasted them in the oven, I use raw hazelnuts

Ganache

1/4 cup heavy cream
1/2 cup dark chocolate chip
1/4 cup hazelnuts, chopped, you can use any other nuts of your choice

Chocolate mousse cream

1/2 cup heavy cream
2 tablespoons confectioner's sugar
1 tablespoon cocoa powder

 

Directions:

Preheat oven to 350 F. Grease and flour a mini muffin pan. Like the one in the pictures.

In a bowl whisk first 6 ingredients. Add flour, baking powder and nuts and incorporate well.

Spoon a heaping tablespoon of batter into each mini muffin cup, this may be a bit messy but it is ok!.

Bake for 13-15 minutes or until tester comes out clean.  Allow to cool in the pan for 10-15 minutes. Remove brownies from the pan and transfer to a wire rack to cool completely.

To make the ganache, heat the whipping cream over medium heat just until it simmers. Add the chocolate chips to the cream and let it stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.

Gently dip the top of each brownie in the ganache and sprinkle with chopped walnuts.

To make the chocolate mousse cream, in a bowl add all of the ingredients and whipped until firm. Transfer mixture to a pipping bag and used any decorating tip of your choice. Pipe a small amount over each brownie.