We’ve been at home for two months now, and we’re all stressed out and struggling to cope with enormous changes to our work, school, and daily lives. I believe that everyone deserves a treat once in a while, and being stuck the middle of a pandemic certainly qualifies in my mind.
Flour is still hard to come by, so when I stumbled on this recipe for flourless chocolate brownies in my feed, it grabbed my attention. It was hard to believe that just eggs and Nutella (or any other chocolate hazelnut spread) could make an actual brownie, but I was game to try. To be honest, I can’t remember the last time I bought Nutella. I’m not a fan of the sugar and other processed ingredients, but I also don’t think that having an unhealthy treat once in a while will kill me or my kids. With everything else going on, I decided we deserved this.
Hubby loves brownies but hasn’t had any in years due to a gluten intolerance, so I’m always up for trying gluten-free versions of old favourites. I already had eggs on hand, and I picked up some Nutella on my next trip out. My daughters went crazy when they saw the jar and begged to help make a pan of these two-ingredient flourless chocolate brownies. Fortunately, this very simple recipe is perfect for kids to make with little or no help.
The girls cracked two eggs apiece into the blender (four eggs total), added vanilla extract, and set it to whip for 2-3 minutes until the eggs were light, fluffy, and full of air. Technically, vanilla extract is a third ingredient, but I’m not counting it because you don’t actually need it to make these brownies. But if you’ve got some in the cupboard, why wouldn’t you? Vanilla makes any baking better!
While the eggs were going in the blender, my kids measured out one cup of Nutella and microwaved it in 20-30 second bursts until pourable. Once soft, we slowly poured the Nutella into the frothy egg mixture, gently stirring the entire time for a smooth chocolate batter.
I showed them how to grease an 8″ glass baking dish, and then they poured the batter in. We popped it in the oven at 350 degrees for 30 minutes.
Like regular brownies, it’s done when the top starts to crack and the edges start to pull away from the sides of the dish. You can also double check by inserting a toothpick in the centre and seeing if it comes out clean.
We sprinkled ours with icing sugar, but they’re just as delicious plain or served with a generous dollop of whipped cream or vanilla ice cream.
The crispy top is best eaten fresh and warm out of the oven. After a few hours, it loses some of the texture, but the rich chewy centre stays satisfyingly moist and soft for at least a couple of days. Past that I can’t tell you; they were long gone by that point.
So, are these worth making? Can eggs and Nutella really make a brownie that tastes like the real thing? I’d say these are about 95% of the way there. They’re rich and fudgy and chocolaty, but not too sweet, and the empty pan on my counter is proof that everyone loved them. Best of all, we made these together and got to enjoy a little slice of normalcy in an increasingly abnormal time.
Two-Ingredient Nutella Chocolate Brownies
- 4 eggs
- 1 cup Nutella
- 1 tsp vanilla extract optional
- Preheat oven to 350 degrees.
- Grease 8" baking dish.
- Beat eggs and vanilla extract in a blender for 2 minutes until light and airy.
- Heat Nutella in the microwave in 30 second bursts until soft.
- Slowly pour Nutella into beaten eggs mixture and gently mix until thoroughly incorporated.
- Pour batter into greased pan and bake for 30 minutes until edges pull away from sides of dish.