Our friend, a newbie curlier herself, is in town for a few days and brought with her this ridiculously easy recipe for Nutella brownie babycakes. Sparklepants had already made apple pie for breakfast because, well, just because . . . and maybe because it’s a Wednesday and maybe because it became fall overnight and that’s the kind of thing you do with the first fresh crisp apples of the season. While the pie baked in the oven, I whipped up a double batch of the brownies. With only 3 ingredients, it’s seriously fast. So fast that I had to wait around while the pan was being prepared. One batch for us, one batch for one of my clients. So what that there are only three of us and an office full of them.Nutella Brownie Babycakes
Makes 12 1/2 cup nutella 1 egg 5 tablespoons flour 1. Preheat oven to 350 degrees F. Butter a mini muffin tin. Dust with cocoa and shake out the excess 2. Whisk together eggs and nutella until well mixed. Fold in flour. 3. Scrape batter into a pastry bag. Fill muffin cups almost full. 4. Bake approx 12 mins until toothpick inserted into center comes out almost clean. 5. Cool in pan about 5 mins, transfer to rack to finish cooling.