How To Make 2-Ingredient Nutella Brownies
Seriously, is there anything Nutella can’t do? This sweetened hazelnut and chocolate spread is basically the most amazing substance known to humankind, and now you tell me I can mix Nutella with just one ingredient to make a batch of fudgy, chewy brownies? Yes, you heard it right; these brownies are made with just a cup of Nutella and four large eggs.
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 two-ingredient brownies for yourself.
I’ve come across other Nutella brownies using three or four ingredients — like these from Kirbie’s Cravings or these from Cup of Jo — but what really piqued my curiosity was the idea of brownies made with just two ingredients, like the ones I spotted from Kate over on Tasty Kitchen, another recipe from Kirbie Cravings, and in this hilarious cooking video from The Virgin Kitchen. Two-Ingredient Nutella Brownies
Only Two Ingredients Are Needed
These brownies are made with just a cup of Nutella and four 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.
The Secret to Best Nutella Brownies
What I do know is 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.
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.
Enough talk. Here’s everything you need to know to make your own batch, complete with step-by-step pictures of how everything should look!
- 1 cup
Nutella (slightly less than one 13-ounce jar)
Preheat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F.
Line the baking dish with parchment. Cut a length of parchment paper so that it lines an 8x8-inch baking pan with the ends hanging over 2 sides like flaps. Coat the parchment and sides of the baking pan with cooking spray or grease lightly with oil (a light spray of cooking spray under the parchment will also help hold it securely); set aside.
Begin whisking the eggs. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed and gradually increase to medium-high (7 on a Kitchenaid).
Whisk until the eggs are light and billowy, 6 to 8 minutes. Continue beating 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.
Warm the Nutella. While the eggs are whisking, place the Nutella in a microwave-safe bowl. Microwave on high for 1 minute, stopping every 15 seconds to stir the Nutella. When warmed, the Nutella should be loose and creamy.
Combine the eggs and Nutella. 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 the Nutella is thoroughly combined with the eggs.
Stir a few times by hand. 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 into the prepared pan. Pour the Nutella mixture into the prepared pan.
Bake for 25 to 30 minutes. Bake until the brownies start to pull away from the sides of the pan and a cake tester inserted into the middle of the brownies comes away clean, 25 to 30 minutes.
Let cool. 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 removing them from the pan and cutting into 9 squares.
Storage: Store in an airtight container at room temperature for up to 1 week.
Cakey Nutella brownies: For a cakier version of these brownies, use just 2 eggs and add 1/2 cup of all-purpose flour or almond flour along with the Nutella.