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These two ingredient Nutella brownies are fudgy, chocolatey, and delicious! An easy brownies recipe prepared with just eggs and Nutella!
Easy Nutella Brownies
So, 2-Ingredient Nutella Brownies – I think I’ve accidentally stumbled into gluten-free territory! These little Nutella bites of yumminess have become our go-to chocolate snack around here, taking up space underneath that cake dome on a regular basis.
I’ve made these brownies countless times and finally decided to share them with you. Initially, I was skeptical that just eggs and Nutella could create a delicious dessert, and it wasn’t as simple as I expected, but I found the solution. The key is to beat the eggs thoroughly with an electric mixer, then warm up the Nutella until it’s just thin enough before gradually adding it to the eggs. And there you have it—delicious Nutella Brownies!
If you’re expecting a traditional brownie texture, this isn’t it. However, the taste and texture are similar to a fudgy brownie, just not as sweet. I didn’t add any sweeteners to these, but you can definitely dust them with some powdered sugar for extra sweetness.
What You’ll Need
To make these rich, fudgy brownies, you’ll only need these two simple ingredients: Nutella and eggs. Get ready to whip up a delicious brownie batter with just these two ingredients!
- Nutella: This delicious hazelnut spread is rich, chocolatey, and sweet. Substitute with any other chocolate-hazelnut spread if desired. You could also make my homemade nutella!
- Eggs: You’ll need 4 large eggs at room temperature.
How To Make Nutella Brownies
The recipe makes exactly nine bars, and it is hard not to eat them all in one sitting. I should know. Follow these simple steps to create rich, two ingredient brownies that everyone will love!
- Prepare: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Beat the Eggs: Using an electric mixer, beat the eggs on high speed for about 6-8 minutes until they are pale and have tripled in volume. This step is crucial for achieving the right texture.
- Warm the Nutella: In a microwave-safe bowl, warm the Nutella for about 30 seconds to 1 minute until it is smooth and slightly runny.
- Combine Ingredients: Slowly add the warmed Nutella to the eggs, pouring in a steady stream while continuing to beat the mixture on low speed until fully combined.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into nine bars. If desired, dust with powdered sugar for added sweetness.
Recipe Tips & Variations
- Run the Mixer While Adding Nutella: Make sure the mixer is running while you slowly pour in the warm Nutella. This prevents the eggs from cooking due to the heat of the Nutella.
- Use Parchment Paper: Line your baking pan with parchment paper to make it easier to remove the brownies once they’re baked. This also helps with cleanup.
- Add Nuts: Stir in some chopped nuts, such as pecans, walnuts, or hazelnuts, for added crunch and flavor.
- Top with Sea Salt: Sprinkle a pinch of sea salt over the batter before baking for a sweet and salty flavor combination.
- Mix in Chocolate Chips: Fold in some chocolate chips for an extra burst of chocolate.
- Add Vanilla: Mix in a teaspoon of vanilla extract with the eggs.
ENJOY!
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Nutella Brownies
Ingredients
- 4 large eggs, at room temperature
- 1 cup Nutella
- powdered sugar, optional
Instructions
- Preheat oven to 350˚F and line an 8×8 brownie pan with parchment paper; set aside.
- Place the eggs in your mixer's bowl and beat for 5 to 8 minutes, or until the eggs have tripled in size. This may take up to 10 minutes with a handheld mixer on high.
- Heat the Nutella in the microwave for 60 seconds. Remove and stir.
- Slowly pour a stream of the warm Nutella over the eggs, beating until the mixture is thoroughly combined.
- Transfer the batter to the brownie pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with very few crumbs.
- Remove and let completely cool before cutting.
- Dust with powdered sugar, cut into bars, and serve.
Notes
- Do not put the jar of Nutella in the microwave. Measure out 1 cup of Nutella and microwave it in a microwave-safe bowl.
- Store any leftovers in an airtight container at room temperature.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I tweaked this reciple by adding 1/2 tsp finely ground coffee and 1/2 tsp cacao powder (i’m thinking cocoa powder would work too) and just a dash of sea salt and i have to say that it was a pretty big improvement in chocolate flavor! the texture was not compromised and the eggy taste is gone!
Anyone ever use peanut butter instead of Nutella??
Hi!! Yes, I have a recipe that’s somewhat similar to this one, but with peanut butter. You can see it here: https://diethood.com/samoa-peanut-butter-bars/ Hope that helps! 🙂
Can we add chocolate chips or any other chocolate to these 2 Ing. brownies ?
Greatgreatgreat idea! Thanks for sharing 😀 But after 35′ of baking at 180°C mine rose up to be 3-4× taller than yours (at the photo)… how come?
Hi Kali! You might have whipped the eggs quite a bit longer. 🙂 I see nothing wrong with taller brownies, though. hehe 🙂
I made these yesterday during a snow day – they came out really great! I did it the flourless cake way. I whipped the egg whites to high peaks, warmed the Nutella in a pot, tempered the yolks with heated Nutella and then added them to the pot. I folded into the egg whites poured into the pan and in 35 min Brownies came out of the oven! Really was a lot of fun to make. Thank you for this!!
You did it the proper way and I did it the lazy way! hahaha 😀 Money says yours were way better and fluffier! Thank you, Dawn!!