I’m a big fan of 2-3-4-5 ingredient recipes. The ones which proclaim, right at the beginning, that they are by nature uncomplicated; you don’t need to go shopping for a long list of ingredients. It’s convenient. Now don’t get me wrong- I don’t like the Sandra Lee style of cooking- that semi-homemade stuff is just sinister. But I like using pantry staples like anchovies, sun-dried tomatoes, tortillas and marmalade to create a meal.
Anyway back to the 2-ingredient recipe. I’m a fan of The Kitchn’s One-Ingredient Ice Cream, so when I came across this 2-ingredient brownie recipe I clicked right away.
I think we can all agree that Nutella is a great pantry staple to have on hand when you are pressed for dessert. (Or breakfast, or a snack.) And if you want to bake something really good, really fast, without a lot of mise-en-place (you know, measuring out your flour-butter-sugar-baking powder-toasted nuts-what have you,) then this is the recipe you reach for: just eggs and Nutella combined deftly to create a rich, fudgy brownie in minutes.
Eggs: Whisk, fiercely.
Nutella: Heat in microwave; fold into eggs.
I just did a brownie-baking haiku!
I know you don’t need another brownie recipe. And I know you don’t need another food blogger telling you that these brownies in particular, are the best. But if you are on the “fudgy brownie” side of The Great Brownie Divide, (cakey vs fudgy,) then this gives you a fudgy brownie that is pretty darn good. Lovely crust, moist centre and easy to cut through. It’s so very simple that it’s hard to believe that just 2 ingredients can create such richness!
THE KITCHN’s 2-INGREDIENT NUTELLA BROWNIES (From The Kitchn.)
- 4 large eggs
- 1 cup Nutella (slightly less than the 370 g/13 oz jars you get in the supermarket)
- Preheat oven to 175 c
- Line the baking dish with enough parchment so that the paper hangs over the sides, it will be easier to pull the brownies out.
- In the bowl of a freestanding mixer or by using a handheld mixer, whisk all 4 eggs. Begin on a low speed and increase it to high gradually.
- Whisk until the eggs triple in bulk and turn a billowy yellow. (This takes from 6-8 minutes.)
- While the eggs are whisking, warm the Nutella in the microwave in short bursts, stirring every 30 seconds or so, until the Nutella is loose and pourable.
- Fold the Nutella one spoon at a time into the egg mixture, until everything is evenly combined.
- Pour the mixture into the prepared tin and bake 25-30 minutes.
- Cool completely before cutting.