After the month-long Christmas break that consisted of me spending every single day sitting on my butt watching five hours of YouTube videos, I decided that this Chinese New Year break would be the time to get going and start being productive. I see baking and cooking as a fun way to spend my time so I thought it would be fun to follow some recipes and write about my experience doing it and share some tips.
It’s truly a hassle to go out to the supermarket and look for specific ingredients because of the coronavirus outbreak. Because going out to a supermarket is harder now, the recipes that I searched for and made use ingredients that are easy to find around the house.
To see the original recipe, click here.
Ingredients (the original is this x2):
- 184 grams/6.5 oz of Nutella (or anything similar to Nutella)
- 1 egg
- ¼ cup of flour
Tools:
Bowl
Spatula/Whisk
Sifter *optional
Cake pan/cupcake tin (I would suggest using the cupcake tin if you make the same amount as I did).
Paper cupcake tins *optional, the original doesn’t use any parchment paper or paper cupcake tins. Just a precaution.
Steps (apologies for the bad photography):
Step 1: Gather the ingredients and preheat the oven to 175 ºC/350ºF.
Step 2: Measure and mix all the ingredients in a bowl. It’s really hard to get all the Nutella in, so I used a spatula to scrape it in.
Step 3: Pour the brownie batter in a cake pan/cupcake tin. Bake for 15-25 minutes. I baked it for around 25 minutes because the inside was too moist, which I believe had to do with the shape of the cupcake.
Step 4: Cool and enjoy!
This is a really quick and easy way to bake brownies. I loved the flavor and texture of my cupcake/brownie and would do it again for a nice treat after a stressful day.
Photos: Eloise Wester
