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Hazelnut Fudge Brownies

From Chef Oonagh Williams of Royal Temptations Catering

Makes 12 -15 mini muffins or 4 cupcakes. Triple this recipe for a regular 8x8 pan.

Adapted from Fine Cooking.

Ingredients:

  • ½ cup chocolate hazelnut spread
  • 1 large egg
  • 1/3 cup hazelnut or almond meal – Use store bought or make your own by grinding hazelnuts or almonds in a food processor.
  • ½ tsp. vanilla or hazelnut extract
  • Pinch of salt
  • ¼ cup chopped hazelnuts for topping (optional)

Directions:

1. Preheat oven to 350 degrees and line mini muffin pan with paper or foil cases.

2. Whisk chocolate hazelnut spread, vanilla and egg together in a 4 cup bowl until smooth. Add almond or hazelnut meal and salt and beat just until blended.

3. Spoon the batter with a one tablespoon scoop into mini muffin cases and sprinkle with chopped hazelnuts.

4. Bake until a toothpick comes out with wet, gooey crumbs. About 11-12 minutes. Do not over-bake. Set on a rack to cool.

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