Monday, January 31, 2011

Espresso Brownies with Nutella Fluff.

Today was one of those days. I cleaned, and cleaned. Pretty boring really, so I pulled a bunch of stuff out of my pantry and decided to get my bake on.. And that I did.

I really wasn't so sure that these would even turn out, let alone taste good. I was wrong, and I like that I was wrong. I had a box of brownie mix on hand (I usually always do, so handy!) and the fun began. There are no eggs in the brownie mix, using the cornstarch is a great substitute.

Espresso Brownies

1 box fudge brownie mix (I used Betty Crocker)
2/3 C canola oil
2 TB cornstarch
1/4 C brewed espresso
1/4 C water

Nutella Fluff
1/2 C marshmallow creme - I used Kraft Jet Puffed
3/4 C Nutella

Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, spray foil with cooking spray, and set aside. In a large bowl combine all ingredients and mix well with a wooden spoon. Spread into pan, and bake for 26 minutes. 26? Yes.. 26. That's the magic number. While the brownies are in the oven, mix together 3/4 C Nutella and 1/2 C Marshmallow creme. As soon as the brownies come out of the oven and are still hot, spoon the nutella fluff onto the top of the brownies - about 5 spoonfuls. Let melt, then spread over top. Cool to room temp and enjoy!

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