To kick off orange and chocolate week, I’m sharing an incredibly easy and yummy recipe which uses store-cupboard ingredients: orange and Nutella brownie bites.
It was an afternoon when I wanted something sweet and wanted it quickly. I usually have some form of jam or marmalade in the pantry, as well as honey, plus peanut butter and/or Nutella. Marmalade is my second favourite kind of fruit preserve (the first, of course, being Bonne Maman cherry preserves; but they rarely make it on a slice of toast since I finish it straight out of the jar.) I had made a cake using marmalade and dark chocolate before, and since I didn’t have any baking chocolate, I was hoping to use the Nutella instead. Because if there’s one thing that is better than chocolate, it is Nutella.
I did a quick search and found a wonderful recipe on Daisy’s World- Nutella Orange Brownie Bites. What drew me to the recipe was the simplicity, and of course, how quickly it all comes together! And if you read Daisy’s post, you’ll see that she also came to this recipe for pretty much the same reasons. Like she describes, these aren’t pure decadence; but these little orangey chocolatey brownie-like cupcakes are perfect when you are pressed for time and in need of a sweet treat.
I substituted the orange liquer with marmalade, since I’d made Nigella Lawson’s marmalade and chocolate cake from How To Be A Domestic Goddess before, and figured it would work well. They tasted fine; and the chew from the orange rind in the marmalade was pleasant. I ate my brownie bites with vanilla ice cream, which complements quite nicely!
ORANGE-NUTELLA BROWNIE BITES (Adapted from Daisy’s World.)
- 1/2 cup Nutella
- 1 tablespoon good quality orange marmalade
- 1 egg
- 5 tablespoons flour
- 1/2 cup chopped almonds or hazelnuts
- Preheat the oven to 175 C.
- Line a cupcake tin with liners and set aside.
- In a large bowl, combine the Nutella, marmalade and egg and beat/whisk until smooth.
- Sift the flour over the mixture and whisk till everything is combined.
- Using an ice cream scoop, spoon the mixture into the cupcake lined tin and sprinkle some of the nuts on top of each.
- Bake in the oven at 175 C for 10-15 minutes, or until a toothpick inserted comes out clean.
The top comes out nice and crinkly with that lovely brownie skin; while the insides are a little cakey.