Ingredients
1/2 cup Nutella spread
1 large egg
5 tablespoons of all-purpose flour
12 mini marshmallows
Preparation
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper liners. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full). Place a marshmallow in the center of each brownie and gently press down with your finger so you can only see the tip of each marshmallow.
Bake until a toothpick inserted in the brownie part of each bite comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
