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2 Ingredient Nutella Brownies - eggs and Nutella is all you need!

2 Ingredient Nutella Brownies

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Hi Bold Bakers!

In my eyes Nutella can do no wrong! It goes great with ice cream, as a Mug Cake or even off the back of a spoon. We see how versatile it is so let’s throw another dessert into the mix with my 2 ingredient Nutella Brownies.

These brownies are easy to make, super moist and really delicious!

nutella brownies, nutella brownie recipe, brownie recipe, chocolate brownie recipe, nutella recipes, how to make brownies, chocolate recipes, recipe for browniesDid you know you can actually make your own Homemade Nutella? It’s easy to make and even better for you than the store-bought version. And don’t miss my 3-Ingredient Nutella Desserts.

2 Ingredient Nutella Brownies
Prep time
Cook time
Total time
Serves: 16 brownies
  • 4 large eggs
  • Pinch fine sea salt
  • 1 Cup (8oz/ 240g) Nutella, warmed in the microwave
  • ½ teaspoon icing sugar for decorating (optional)
  1. Preheat your oven to 350 F/180°C. Line the base and sides of a 8x8 inch square cake tin with baking parchment.
  2. Break the eggs into a mixing bowl, then add the salt and beat using a freestanding mixer with the whisk attachment until they have more than doubled in size and are pale, aerated and mousse-like. This will take about 5 minutes.
  3. Measure the Nutella into a microwave-safe jug and microwave for 40 seconds to 1 minute. Or you can soften it in a heatproof bowl over a saucepan of simmering water for 3 – 4 minutes, stirring occasionally, until warm and slightly runny.
  4. Stir the heated Nutella, then pour it in a continuous thin stream into the eggs, whisking as you go, until all the Nutella is combined. This will knock the volume out of the eggs quite a bit, but don't worry about it.
  5. Pour this mixture into your prepared cake tin and bake for 17– to 20 minutes, by which time the top will be dry, and the middle tender but set in a slightly jellied.Leave to cool completely in the tin.
  6. Once cool, cut it into 16 squares, arrange them on a plate and dust with a little icing sugar pressed through a fine tea strainer or sieve.
Store in an airtight container in a cool place for up to 5 days or in fridge for up to 1 week.
Stack the squares in an airtight container with baking parchment in between the layers. Freeze for up to 3 months.
To defrost, put squares on a wire rack and leave at room temperature for about 1 hour, or defrost overnight in fridge.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Vivhoney on May 21, 2017 at 8:58 pm

    GEMMA you are Heaven of fantastic Cook…I love all your good recipes…its so easy with step by step….

    • Gemma Stafford on May 22, 2017 at 1:58 pm

      I’m so happy to hear that!!!! glad you like my recipes 🙂


  2. xAnnat on March 21, 2017 at 3:09 pm

    Hi Gemma! For this recipe or any of your recipes in general, can I still use unbleached all purpose flour for any recipe that calls for moral all purpose ? I don’t have any regular all purpose flour, so can I use the unbleached one? Thanks you.

    • Gemma Stafford on March 22, 2017 at 10:36 am

      Hi there,
      Yes you may do this, this a a lovely flour to have to hand.
      Carry on baking!
      Gemma 🙂

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