Nutella Hot Chocolate Brownie Bites

• Refrigerated

  • 8 Egg whites, large
  • 3 Eggs, large

• Condiments

  • 10 oz Nutella

• Baking & Spices

  • 5/8 cup All-purpose flour
  • 1/4 cup Brown sugar, packed light
  • 4 oz Chocolate chips, bittersweet or semisweet
  • 2 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 8 oz Semi-sweet chocolate
  • 2 cups Sugar
  • 1 tsp Vanilla extract
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, salted
  • 1 tbsp Butter
  • 1/3 cup Heavy whipping cream

Found on readytoyumble.com

Ingredients

• Approximately 10 oz. of Nutella
• ½ cup salted butter
• 8 ounces semi-sweet chocolate, chopped
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup + 2 Tablespoons all-purpose flour
• 2 Tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• 4 oz bittersweet or semisweet chocolate chips
• ⅓ cup heavy whipping cream
• 1 tablespoon butter
• 8 large egg whites
• 2 cups sugar
• ½ teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Drop 24 small balls of Nutella onto the sheet, between ½ and 1 teaspoon in size. Place the baking sheet in the freezer for about an hour.
• Preheat the oven to 350.
• Place the butter and semi-sweet chocolate into a microwave safe bowl. Microwaving for about 30 seconds at a time, stirring in between, melt the chocolate and butter together. Scoop the chocolate-butter mixture into a large mixing bowl.
• Add the granulated sugar and brown sugar to the chocolate mixture and whisk together. Add the eggs and vanilla and whisk until fully combined.
• Add the flour, cocoa powder, and salt to the bowl and stir gently until just combined.
• Spray a mini-muffin tin (with 24 spaces) with nonstick cooking spray. Spoon brownie batter into each well, so that each one is about ¾ full.
• Remove the Nutella from the freezer. Drop one ball of Nutella in each brownie, pressing it down gently so its below the top of the tin, but not so far down it hits the bottom. Use a spoon to add a little extra batter to the top, covering the Nutella. (I had a little extra batter leftover. I baked this extra separately in a ramekin. And ate it.)
• Bake the brownies for approximately 15 minutes, starting to check for doneness around 10 minutes. The Nutella will make it tough to test the brownies with a toothpick for doneness, but the tops should be fairly solid when you press on them gently.
• Allow brownies to cool in their tins. When cool, remove to a wire rack.
• Meanwhile, make the ganache. Place the 4 oz of bittersweet or semisweet chocolate chips, the cream, and the butter in a microwave safe bowl. Microwave in 30 second increments, stirring in between, until the chocolate is melted. Stir until smooth.
• When the brownies are cool, but the ganache is still warm, dip the tops of the brownies in the ganache. Place on wire rack to set.
• Pour a couple inches of water in a large saucepan and heat on the stove until simmering.
• Place the egg whites, sugar, and cream of tartar in the bowl of a stand mixer (or heat proof metal bowl if using an electric hand mixer). Place the bowl over the simmering saucepan, making sure the bowl doesnt touch the bowling water. Heat the bowl, whisking continuously, for 3-4 minutes, until the sugar is dissolved and the mixture is warm.
• Take the bowl off the saucepan and connect to your stand mixer. Using the whisk attachment (or an electric hand mixer), beat the egg mixture for 5-7 minutes, until you have glossy, stiff peaks. Add vanilla. Beat again for about 30 seconds to combine.
• Pipe the frosting onto the brownies. Using a creme brulee kitchen torch, briefly toast the frosting. This recipe makes A LOT of frosting, so give those brownies a hefty dose. (I used extra for dipping graham crackers and gingersnaps.)
• Enjoy the same day for maximum deliciousness. If not eating within a few hours, store the brownies in a covered container in the fridge. Let come to room temperature before serving.