Nutella, buckwheat flour, and eggs. That’s all you need for these dense, fudgy brownies.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes . And see what she's up to on Instagram at @emmalaperruque.
The texture of these brownies is perfect - surprising considering just 3 ingredients. The sweetness is subtle, unlike most brownies, so some may find it too healthy tasting .Made a vegan version with Maesie Jane's chocolate hazelnut spread and"vegan egg." They are both fudgy and crumblely. Super nutty and dark as well. I'm not the biggest fan, but my vegan and gluten free friend loved them! I am planning on making the recipe as is to compare.These are delicious.
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