Four well-whipped eggs and Nutella are the only required ingredients . (Emma Christensen)
Is there anything Nutella can’t do? It’s already basically the most amazing substance known to humanity, and now you tell me that I can mix Nutella with just one ingredient to make a batch of fudgy, chewy brownies?
I know — if I hadn’t tried it myself, I wouldn’t believe me, either. But here’s exactly how you, too, can make these magical 2-ingredient brownies.
These brownies are made with just a cup of Nutella and 4 large eggs. That’s it. They’re gluten-free, incredibly easy and absolutely perfect for a crowd. They have a fudgy, silky texture, a crispy wafer top and deep chocolate flavor that defies all logic.
How does this work? I have no idea. It’s magic.
I do know that the key to success with these brownies is whisking the eggs until they’re light lemon colored, frothy and tripled in bulk. This is what leavens your brownies and keeps you from making an eggy, chocolate-flavored mess. Whisk those eggs like you mean it! Keep whisking! Use a stand mixer or a hand mixer! Trust!
I like making these as brownies for an easy weeknight dessert, but I’m also keeping this recipe in my back pocket for the next time I want a flourless chocolate cake. Just imagine it sprinkled with powdered sugar, topped with fresh fruit, and drizzled with chocolate sauce — serious dinner party win, right there.
2-Ingredient Nutella Brownies
4 large eggs
1 cup Nutella (slightly less than a whole 13-ounce jar)
1 cup chopped nuts, optional
Heat the oven to 350 degrees with a rack placed in the middle position.
Cut a length of parchment and lay it in an 8- by 8-inch baking dish with the ends hanging over the sides of the dish like flaps. Spray the parchment and sides of the baking dish with cooking spray. (A light spray of cooking spray under the parchment will also help hold it secure.)
Crack all 4 eggs into the bowl of your stand mixer or your mixing bowl. With the whisk attachment, whisk the eggs together. Begin on low speed and gradually increase to medium-high (7 on a Kitchenaid).
Continue whisking the eggs until they become light lemon-colored and billowy, and are tripled in bulk. This will take 6 to 8 minutes (slightly longer if you’re using a handheld mixer). The more billowy your eggs, the better the texture will be in your brownies and the less “eggy” they will taste.
While the eggs are whisking, measure the Nutella and transfer it to a microwave-safe bowl. Heat the Nutella for 1 minute, stopping every 15 seconds to stir the Nutella. When warmed, the Nutella should be loose and creamy.
With the mixer on low speed, drop spoonfuls of Nutella into the egg mixture using a spatula. (With a hand-mixer, add a little at a time and mix in between.) Continue mixing until all the Nutella has been added and is thoroughly combined with the eggs.
Use a spatula to stir the mixture by hand a few times, making sure to scrape the sides and bottom of the bowl where the whisk might have missed.
Pour the Nutella mixture into the prepared pan. Use a spatula to scrape the bowl clean.
Transfer the dish to the oven and bake for 25 to 30 minutes. The brownies are done when they start to pull away from the sides of the dish and a cake tester inserted into the middle of the brownies comes away clean.
Let the brownies cool as long as you can. They are delicious while still warm from the oven, but will easily fall apart. For sturdy brownies, wait until they are completely cooled before cutting or removing them from the pan.
Store brownies in an airtight container at room temperature for up to a week or so.
Recipe note: For a cakier version of these brownies, use just 2 eggs and add ½ cup of all-purpose flour or almond flour along with the Nutella.
Per serving (with nuts): 296 calories; 20 g fat (3 g saturated fat; 61 percent calories from fat); 23 g carbohydrates; 18 g sugar; 94 mg cholesterol; 43 mg sodium; 6 g protein; 2 g fiber.
Per serving (without nuts): 211 calories; 12 g fat (2 g saturated fat; 51 percent calories from fat); 21 g carbohydrates; 18 g sugar; 94 mg cholesterol; 41 mg sodium; 5 g protein; 2 g fiber.
Emma Christensen is recipe editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. email@example.com