Happy Valentine’s Day, foodies!
I am not one of those V-Day haters. I think I gravitate toward the holiday because of the color association. Pink and red! And all of the cute-sy vom-ness that comes along with it. How could you hate it?!?!?!
And also the chocolate association.
And then I think nutella.
Enter in this link I saw on Pinterest (side note – I LOVE PINTEREST – and I think I like it more than Facebook now. I said it.) Gluten Free Nutella Brownies.
I checked out the ingredient list and I had EVERYTHING. Why wouldn’t I make these? And this whole gluten-free thing? That means I can share this ridiculously nomtastic treat with my GF friends (Shout out to you, Kristin)!
This SUCCESSFUL baking experience reminded me that I have this blog to update (I know I’ve been bad!) and has makes me want to overcome my baking inabilities.
Ok – to the recipe.
Gluten Free Nutella Brownies
(adapted from Cooking on the Weekends)
3 large eggs, seperated
1 1/2 cups Nutella (plus extra for the tops!)
1/3 cup cocoa powder
Preheat oven to 350 degrees. Grease a mini muffin pan.
In a mixer, whip the egg whites until you have stiff peaks. Set aside.
In a separate bowl, combine egg yolks, cocoa powder and nutella. Fold in the egg whites.
Fill your muffin tin about 3/4 of the way.
The suggested time to bake is 12 minutes but my oven bakes at a higher temp and I went with 9 minutes. They will rise in the oven and fall when you take them out. This is normal. Don’t freak. I might have. Woops.
Cool your brownies. Now, you can either eat them now, top them with a layer of nutella, or be cutesy and cut out little hearts and fill the heart cavity with nutella.
These things are so cute. And yummy. Happy Valentine’s Day!