Nutella is Evil

Don't let that fake mom on the commercial fool you - Nutella is evil.

I don't care if you tell me there is a cup of skim milk in an entire jar. Turns out I'm not spreading an entire jar on toast. In reality I'm eating it by the spoonful and keeping the children from even knowing Nutella exists.

Let me make it clear that I've got nothing against treats for my kids. We bake at least once a week, they love their honey sticks, and sugar is not a bad word in this house. But Nutella is like crack. Highly addictive and good for giving you a rush. That rush does not belong on toast - that sounds disgusting - because no kid needs to get used to the idea of a chocolate filling for breakfast.

We are considered strict parents among our family and friends. I've got no problem saying no when my kids ask for something repeatedly. But if they knew Nutella existed a whole new world of begging would emerge. Seeing as I don't have the will power to keep a teaspoon out of the jar then I expect a distinct challenge in the same for my children. They also know how to climb on the counters. Keeping Nutella in the house is simply too dangerous.
Then again, I might ask my husband to hide a jar just so I can make these brownies periodically. Rich and fudgy and the recipe makes the perfect amount to satisfy the craving without leaving you with a pound of baking laying around.

That Abby Dodge is a genius when it comes to the easy dessert. She gave me the permission to share this recipe to you. You may have seen it a million times over already since Desserts 4 Today came out. Maybe not. Either way, you should dig out your own jar of Nutella and scrape out what you've managed to leave behind after your midnight snack.

Nutella Brownies
Makes 12 mini brownies

1/2 cup Nutella
1 egg
5 tbsp flour
1/2 cup chopped hazelnuts

1. Heat the oven to 350 degrees F. Line a mini muffin tin with 12 papers or liners. (Or spray with non-stick spray.)
2. Whisk the Nutella and egg together in a medium bowl. Whisk in the flour until smooth.
3. Spoon the batter into the prepared muffin tins. Top with chopped nuts.
4. Bake for 11-12 minutes. Remove from oven and set on a rack to cool completely.