Just like the
Microwave Chocolate Cookies I posted earlier this month, I didn't believe it was possible to shortcut brownies. I had to try it for myself and guess what? It works! The result is a moist, slightly fudgey and dense brownie with a crispy top. If you're looking for a rich chocolate brownie experience this recipe probably isn't for you but if you're looking for a quick fix this recipe is awesome. I also think this recipe would work great as a flourless chocolate cake baked in a springform pan. Just dust with icing sugar before serving and voilà, instant fancy dessert!
Adapted from the kitchn
Ingredients
• 1 cup Nutella
• 4 eggs
- Preheat your oven to 350°F.
- With an electric mixer, whisk the eggs for several minutes until they are voluminous and pale yellow in colour. (This is the secret to getting a cake-like texture, the fluffier the eggs, the better.)
- In a microwave, heat the Nutella at short intervals until the mixture is just warmed and the texture is almost fluid.
- Whisk spoonfuls of the warm Nutella into the eggs until everything in combined.
- Pour into a buttered baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean and the edges pull away from the pan.
- Allow to fully cool before serving. (Unlike regular brownies, this recipe tastes better cooled.)
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