These 2 Ingredient Nutella Brownies are a dream come true for chocolate lovers, offering rich, fudgy perfection with minimal effort. The smooth, velvety Nutella melts into a decadent batter, creating a moist, indulgent texture that’s impossible to resist. In just 30 minutes of prep, you’ll have a treat that feels like it took hours to make.
Baking for 20 minutes transforms the batter into gooey, chocolatey brownies with a crackly top and a melt-in-your-mouth center. The intense hazelnut-chocolate flavor is balanced by a hint of sweetness, making every bite irresistible. Perfect for last-minute cravings or impressing guests, these brownies prove that simplicity can be utterly delicious.
Simple Ingredients for Nutella Brownies
- 4 large eggs (room temperature works best)
- Pinch of fine sea salt (enhances flavor)
- 1 cup (8oz/240g) Nutella (warmed for easier mixing)
- ½ teaspoon icing sugar (optional, for decorating)
Easy Step-by-Step Instructions
- Preheat your oven to 350°F/180°C. Line an 8×8 inch square cake tin with baking parchment.
- Beat the eggs and salt in a mixing bowl using a freestanding mixer with the whisk attachment. Mix until the eggs are pale, aerated, and mousse-like (about 5 minutes).
- Warm the Nutella in a microwave-safe jug for 40 seconds to 1 minute, or soften it in a heatproof bowl over simmering water for 3–4 minutes, stirring occasionally, until slightly runny.
- Combine Nutella and eggs by pouring the warm Nutella in a thin stream into the eggs while whisking continuously. Mix until fully combined (the mixture will lose some volume, but that’s okay).
- Pour the mixture into the prepared cake tin and bake for 17–20 minutes. The top should be dry, and the middle tender but set (slightly jellied).
- Cool completely in the tin before cutting into 16 squares.
- Decorate (optional) by dusting with icing sugar using a fine tea strainer or sieve. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your Nutella brownies to the next level with a drizzle of caramel sauce or a dollop of whipped cream. For a fruity twist, add a handful of fresh raspberries or a scoop of vanilla ice cream. These simple additions can transform your brownies into a decadent dessert!
Smart Storage: Keep Them Fresh
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature or pop them in the microwave for a quick warm-up.
Quick Tips for Effortless Baking
To save time, warm the Nutella in the microwave while the eggs are whisking. Use a stand mixer or hand mixer for the eggs to achieve that light, mousse-like texture quickly. If you’re short on time, skip the icing sugar dusting—it’s optional but adds a lovely finishing touch.
Recipe Variations: Mix It Up
Add a handful of chopped hazelnuts or chocolate chips to the batter for extra texture. For a richer flavor, swap out the Nutella for dark chocolate hazelnut spread. If you’re feeling adventurous, sprinkle a pinch of sea salt on top before baking for a sweet-and-salty combo.
Common Questions Answered
Wondering if you can use a different pan size? An 8×8 inch square tin works best, but a 9-inch round cake pan will do in a pinch. Can you make these brownies ahead of time? Absolutely! They taste just as good the next day, making them perfect for meal prep or parties.
2 Ingredient Nutella Brownies
Ingredients
- 4 large eggs
- Pinch fine sea salt
- 1 Cup 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 8×8 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.
