After a stressful day at work and an intense gym class, all I could do to relax was bake. I didn’t fancy cupcakes or cake though, neither could I really be bothered with biscuits, plus going to the supermarket for extra ingredients seemed like such a mission. But I came across a recipe for a 4-ingredient Nutella brownie. YUM!

I must admit, I did add a 5th ingredient (yummy peanut butter) and the brownies didn’t come out as sweet as they should but I learned from my mistakes so I will share the recipe so you can have fresh brownies with minimum effort in minimum time.

Easy peanut butter and Nutella brownies

Makes 12 cupcake-sized brownies

Ingredients:

• 1 cup of Nutella (I didn’t have any and used baking chocolate spread but it turned out not to be sweet enough so I recommend using Nutella or adding some extra sugar)
• 1,5 tsp peanut butter (you can omit it as it wasn’t in the original recipe)
• 2 eggs
• 1 cup of flour
• A handful of mixed chopped nuts or walnuts to sprinkle on top

Method:
Preheat oven to 180 degrees Celsius. In a mixing bowl, whisk the Nutella, peanut butter and eggs. If your Nutella (or chocolate spread) is too firm, warm up in the microwave for a few seconds. Add the flour and mix well. Line a cupcake tin with cupcake cases (or if you have an oil spray, spray the tin and don’t use the cases) and fill with a generous teaspoon of the mixture. Sprinkle with the chopped nuts. Bake for 8-12 minutes or until they start cracking lightly and the tops have set. Don’t over-bake as the brownies will be too dry (forget that a toothpick should come out clean – in the case of brownies it should come sticky!).

Leave to cool for a while and enjoy!