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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 recipe.
These brownies are easy to make, super moist and really delicious!
Did 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.
Get More Nutella Desserts!
Try These Recipes!
2 Ingredient Nutella Brownies
Easiest Dessert Ever! You only need 2 Ingredients to make these delicious Nutella Brownies. Whip up these moist, chocolatey brownies in no time!
Servings: 16 brownies
Easiest Dessert Ever! You only need 2 Ingredients to make these delicious Nutella Brownies. Whip up these moist, chocolatey brownies in no time!
Servings: 16 brownies
Ingredients
- 4 large eggs
- Pinch fine sea salt
- 1 Cup (8oz/ 240g) Nutella, warmed in the microwave
- ½ teaspoon icing sugar for decorating (optional)
Instructions
- Preheat your oven to 350 F/180°C. Line the base and sides of a 8x8 inch square cake tin with baking parchment.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
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.
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.
GEMMA you are Heaven of fantastic Cook…I love all your good recipes…its so easy with step by step….
Hi Gemma. You are a DELIGHT to watch and ALL the recipes I’ve tried are TERRIFIC!!!!!! I laugh because I’m 100% Italian and I made your 15 minute pizza crust recipe!! It was GREAT!!!! Your baby is ADORABLE!!!!!!! Please continue to put great recipes on videos. I like your videos because I love your Irish accent! God bless your family. 🙂
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.
Hello Gemma!I was wondering if you could put these in the freezer/microwave them or something. But thank you for this recipe. It sounds yummy! – Ashlee
I don’t normally leave negative reviews and but was really disappointed with this recipe as I was looking forward to it and the finished result tasted just like egg with Nutella to me not like brownies at all.
Someone asked if they can use unbleached flour but this recipe does not show flour for this brownie recipe. I want to make these but I need to know if flour is supposed to be added to recipe and how much flour. I would appreciate an answer! Thanks!