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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 noticed the others mentioned separating the eggs to whip then. Another trick is to whip them like a genoise: whole eggs whipped over a pot of simmering water. Heating them to about 80*C for best volume. This slightly coagulates them to hold better shape producing an airy product. Then fold in the warmed Nutella, deposit in pan and bake.
Although I embellished your recipe (I drizzled home made salty dulce de Leche and sprinkled with powdered sugar and mixed nuts) I found it to be deliciously semi sweet and gooey. I’d suggest doubling the recipe for the 8×8 pan, as the Brownies came out super thin and a bit difficult to manage . I’ll make it again that way. Pics on my page @ http://www.facebook.com/baldvivant
WHOA! I LOVE all those extras! It looks so good!!
And that baby in the photo is just as delicious as the brownies, the little cutie!
THANK YOU SO MUCH!!! ๐
Wondering if you’ve ever heated the Nutella on the stove and have any recommendations for how long/how hot? I don’t have a microwave but really want to try these. Medium heat until warm not hot maybe? Sounds crazy delicious!
Hi Geraldine! Oh yeah, you can definitely pour a cup of Nutella in a saucepan and just heat it over medium heat for a couple of minutes, or until the Nutella is hot and thinned out. Hope you have a chance to try the brownies! ๐
Thanks! Seeing as it seems like it’s all about getting the temperature and the egg consistency right, I want to make sure I don’t mess it up. Contemplating going out just to get Nutella right now ๐
Just pour it in a slow stream while mixing. Don’t stop the mixer because if you do, the hot Nutella will cook the eggs and then you will end up with scrambled Nutella eggs. haha ๐
I wonder if this would work in a more “flourless Cake” or souffle method. Whipping the whites separately to soft peaks and then slowly incorporating the yolks and nutella. it may save some of the “beating the eggs to death” and give it more body. I will have to try this and report back. ๐
That sounds like an awesome idea!! If you make it, please, please report back and let me know how it went! Thank you, Betsy!!
I made these this way last night, they don’t look much different from your photo, but it only took 3 min to whip the egg whites up. seems like it’s probably the same deal either way. All I can say is the ones I made were really light and fluffy, so the might have gotten a smidge more air in them. ๐
Hi Betsy! 3 minutes?! I want YOUR mixer! ๐ With my hand mixer, it takes 10 minutes if not longer, but with my KA stand mixer I do it for about 6 minutes and that seems to be just right. ๐
yeah i did soft peaks on the whites, I have a KA mixer too, soft peaks don’t take as long as stiff peaks or whole eggs. but with the separating of eggs i think the time equals out. ๐
I was about to recommend the same thing. Sounds very much like a flourless chocolate cake recipe. Mix the egg yolks and the Nutella until creamy. Whip the egg whites separately and then fold them into the mixture, then pour and bake. It should have a more airy texture if you do it this way, as you can’t really get the egg whites to whip properly as long as there are yolks present.
I love this recipe, thanks for sharing. As a mummy I often need a little pick – me – up & this is just perfect! X
Oh, how I understand the feeling!! That’s exactly why these brownies came to life! haha ๐ Thank you, Karen!! I hope you have a chance to give them a try.
I usually make the nutella brownies using the 3 ingredients I am for sure going to make a video of this and post it on my You Tube channel, it looks super delicious……
You are evil and must be stopped!!!!!!! I gained 5 pounds reading the recipe!
One Jar of Nutella. No Fluid to take it down. A 750 gram jar, over 4,000 Calories, 400 grams of sugar and 200 grams of fat.Jun 27, 2011
Yes, Nutella is high in calories, but this was not intended for anyone that is on a calorie-limiting diet. For those that are gluten intolerant, this is an easy and fast recipe for when you just want to snack on something sweet. One of these brownies is around 150 calories. Also, the recipe is for one cup of Nutella, not one jar.
Ha-ha! I found this recipe via a link that was featured in a HuffPost article, online! Guess that makes you ‘famous’, huh? Love Nutella – thanks for sharing! ๐
I have posted your recipe in my post, with a link back! Thanks for this wonderful recipe! ๐
http://coffeewithree.com/world-nutella-day/
This looks amazing and I can’t wait to try :-). Would you be able to tell me how much the Nutella weighs because I live in the Uk and I am not sure if our cups are the same size.
Thank you in advance xxx
Hi Jac!
1 cup is 8-ounces. For the Nutella, I’m looking at the label and, if my math is correct, one cup of Nutella is somewhere around 300 grams? Does that sound right? haha ๐
Hi Katerina ๐
Thanks for getting back to me xx
I’m not really sure about the maths side of things ha ha.
Will be honest, I had to Google lol. There seems to be several answers (220, 237, 268). Because you mentioned 300 I may just go somewhere in the middle and try 250 and see what happens. Thanks for your input anyway. Have a nice day ๐ Hugs xxx
remember you’re asking the weight equivelent of a volume measure so go with her assessment it’ll be more accurate. nutella has a lot of sugar and oil so it will be denser. I’d go with the 300 gms or convert to ML if that suits you to go by volume. volume of a US cup is 250 ml give or take. I just checked.
a cup is a cup (8 oz) any where on the planet I believe, but most certainly it is the same in the UK……
Dear Judy, here in the UK we don’t use the measurement of a ‘cup’ nor do most products (Nutella included) come in anything other than metric weight and volume…in fact the term cup is really only defined as a unit measurement in the US and Liberia. To most people in the UK a cup means nothing other than something you drink tea out of…added to which the US fluid ounce is a different size to the (no longer in use) imperial fluid ounce. Leaves plenty of room for confusion and difference as Jac discovered.
An 8oz US cup is equal to 236.8ml. As mentioned there is no valid conversion from volume to mass. 237ml of water would weigh 237 grams but as Nutella is far denser the weight would be greater…only info for this is found on comparison charts (all different) where I have seen 1 US cup of Peanut Butter weighed at 258g. So 240ml or 260g should be ok……
Thanks so much, Grant, for chiming in! Cup measurements are most definitely confusing and as someone who writes recipes for a living, I find that converting from grams to cups or vice versa is very challenging. This is also the reason why I try to stay away from posting too many baking recipes; I use the metric system when baking because it’s most accurate, but converting is not an easy task.
You can buy cups from Asda in the UK. They come in 1 cup, half a cup, 1/3rd of a cup & 1/4 cup. They are in bright colours & fit inside each other, similar to the spoon measures.
When we lived in Indonesia and Venezuela, I kept a conversion chart on the fridge. The good news is between cooking and sewing, I became quite adept at the metric system…lol.