The secret ingredient = air.
I can’t put my finger on the exact time in my life that I first ignited my love affair with Nutella, but I can certainly tell you that it hasn’t tapered off. I’ll take Nutella in any form—spread over toast, drizzled on ice cream, baked into brownies, on an oversized serving spoon.
Let’s go back to brownies. In my many years spent “researching” the world’s most perfect chocolate hazelnut spread, I read that it’s possible to bake brownies using just two ingredients: Nutella and eggs. Simply beat the two together, drop them into a brownie pan, and bake.
The detailed recipe instructions couldn’t be simpler: start by beating four whole eggs in a stand mixer for six to eight minutes. You can also use a hand mixer, but a full-size mixer will incorporate more air into the eggs and leaves you free to move about the kitchen while it whips—plus, no elbow grease.
While you’re beating the eggs in the mixer, heat one cup of Nutella in the microwave for a minute, stopping every 15 seconds to stir. When the eggs have finished—make sure they’re fluffy, light yellow, and have tripled in size—use a rubber spatula to scrape the Nutella into the mixing bowl. Whisk them together in the mixer until they’re well-incorporated, being careful not to over-mix. Drop the brownie batter into a square brownie pan lined with parchment paper and greased, and bake them for 25 minutes at 350°F. As tempting as they’re going to smell, allow the brownies to cool to room temperature before cutting in.
Did it work? Amazingly, yes. They weren’t the most rich, buttery brownies we’ve ever had, but they’ll definitely do the trick if you’re craving chocolate. They’re light, fudgy, and very egg-y with a crisp wafer-like topping. Try heating them up and serving with a scoop of vanilla ice cream for the easiest-ever sweet treat. Two-ingredient Nutella brownies are great back-pocket recipe for those with a gluten intolerance, or if you have company coming over last minute and forgot to whip up a dessert. They require fewer ingredients—and less work—than even those brownies that come from a box, after all.
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