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With only 2 ingredients, dessert doesn’t get easier than these chocolatey Nutella brownies! Whip the eggs until they’re super fluffy, add your favorite chocolate hazelnut spread, and bake. These brownies are extra fudgy and naturally gluten-free.
I’ve made these Nutella brownies countless times, and the magic of this dessert never gets old. You need only two ingredients, eggs and Nutella, to make soft, fudgy brownies filled with chocolate hazelnut flavor. After testing this recipe, I found 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 chocolate brownies!
The Magic of These Nutella Brownies, Explained
- One bowl, 2 ingredients. Does a chocolate dessert get easier than that?! I think not.
- Brownies with a twist. If you’re expecting a traditional brownie, this isn’t it. The taste and texture are similar to a fudgy brownie, but these aren’t as sweet, and they’re denser since we’re cutting out traditional ingredients like flour, cocoa powder, and leavening.
- Naturally gluten-free. I love making these when I’m a) entertaining gluten-free friends and family and b) when I haven’t had a chance to run to the store in a while. I can whip them up at a moment’s notice with a jar of Nutella and eggs.
Grab Your Ingredients
Initially, I was skeptical that just eggs and Nutella could create a delicious batch of brownies. Boy, was I thrilled when I perfected this recipe! Scroll down to the recipe card for the complete ingredient amounts and recipe details. In the meantime, here are my quick notes on the two ingredients you’ll need:
- Nutella – You’ll need a jar of Nutella, or your preferred chocolate-hazelnut spread. My homemade Nutella will also work in this recipe.
- Eggs – You’ll need large eggs at room temperature.
I didn’t add any sweeteners to my brownies, but you can dust the baked Nutella brownies with some powdered sugar for extra sweetness.
Tips for the Best Nutella Brownies
- Do not put the jar of Nutella in the microwave. Rather, measure out your cup of Nutella and heat it in a microwave-safe bowl.
- Keep the mixer running. Run the mixer and slowly pour the warm Nutella into the eggs. This tempers the eggs so that they don’t scramble.
- Line the baking pan. Lining the pan with parchment paper makes it easier to lift the brownies out after they’ve baked and cooled, and it makes cleaning up a breeze.
- Add vanilla. If you’d like, you can mix a teaspoon of vanilla extract or an equal amount of vanilla paste into the eggs for more flavor.
What Else Can I Add to My Brownies?
- Dust the Nutella brownies with powdered sugar for a sweet touch. Make sure to do this when the brownies are completely cool so the sugar doesn’t melt right in.
- Fold in mini or regular chocolate chips.
- Stir chopped nuts like pecans, walnuts, or hazelnuts into the brownie batter.
- Give your brownies a sprinkle with coarse or flaky sea salt (like Maldon salt) right when they come out of the oven.
Make a Nutella Brownie Sundae!
Serve these brownies topped with a scoop of ice cream, a swirl of whipped cream, and hot fudge sauce for a brownie sundae. Don’t forget a cherry on top!
Tools I Used
- 8×8-Inch Brownie Pan – Perfect size for brownies.
- Parchment Paper – This is for easy brownie removal and cleanup.
- Stand Mixer or Handheld Mixer – To whip the eggs.
- Microwave-Safe Bowl – For warming the Nutella.
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Nutella Brownies
Ingredients
- 4 large eggs, at room temperature
- 1 cup Nutella
- powdered sugar, optional
Instructions
- Prepare for baking. Preheat the oven to 350ºF and line an 8×8 brownie pan with parchment paper; set aside.
- Whip air into the eggs. 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.
- Warm the chocolate hazelnut spread. Heat the Nutella in the microwave for 60 seconds. Remove and stir.
- Combine. Slowly pour a stream of the warm Nutella over the eggs, beating until the mixture is thoroughly combined.
- Bake. 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.
- Cool. Remove and let completely cool before cutting.
- Serve. 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.
How To Make 2-Ingredient Nutella Brownies
The reason this brownie recipe works comes down to whipping the eggs for several minutes before you add the hazelnut spread. The volume created by the eggs is what gives these Nutella brownies their fudginess and structure.
This recipe makes exactly nine thin-ish bars, and it is hard not to eat them all in one sitting. I should know. Follow these simple steps!
- Beat the eggs. This first step is crucial. Using a hand mixer or stand mixer, beat the eggs on high speed until they’re light, pale, and have almost tripled in volume. This can take up to 10 minutes, so stick with it!
- Melt the Nutella. Transfer the Nutella to a microwave-safe bowl and heat it for 30 seconds to 1 minute. It should be smooth and pourable, but not completely liquid.
- Mix the brownie batter. Now, slowly stream the melted Nutella into your whipped eggs while mixing on low speed.
- Bake! Once that’s combined, spread the batter into a lined 8-inch square pan. Bake the brownies at 350ºF for 30-35 minutes, until a tester comes out clean.
- Cool, slice, and serve. Let the brownies cool in the pan before cutting them into squares. Give them a light dusting with powdered sugar if you’d like, and enjoy!
Storage and Freezing
- Store at room temperature. These Nutella brownies will last up to 3-4 days at room temperature. Keep them in an airtight container. You can also keep them in the fridge to extend their shelf life by a day or two.
- Can I freeze these? Yes. To freeze the baked brownies, store them airtight and freeze for up to 2 months. Thaw at room temperature before serving.
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!!! 🙂
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! 🙂
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 🙂
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 😀
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. 🙂
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. 🙂
Hi Betsy! 3 minutes?! I want YOUR mixer! 😀 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. 🙂
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. 🙂
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 😀 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! 🙂
I have posted your recipe in my post, with a link back! Thanks for this wonderful recipe! 🙂
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 😀
Hi Katerina 🙂
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 🙂 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.