With only 2 ingredients, dessert doesn’t get easier than these chocolatey Nutella brownies! Whip the eggs until they’re super fluffy, add your favorite chocolate hazelnut spread, and bake. These brownies are extra fudgy and naturally gluten-free.
I’ve made these Nutella brownies countless times, and the magic of this dessert never gets old. You need only two ingredients, eggs and Nutella, to make soft, fudgy brownies filled with chocolate hazelnut flavor. After testing this recipe, I found the key is to beat the eggs thoroughly with an electric mixer, then warm up the Nutella until it’s just thin enough before gradually adding it to the eggs. And there you have it. Delicious Nutella chocolate brownies!
The Magic of These Nutella Brownies, Explained
- One bowl, 2 ingredients. Does a chocolate dessert get easier than that?! I think not.
- Brownies with a twist. If you’re expecting a traditional brownie, this isn’t it. The taste and texture are similar to a fudgy brownie, but these aren’t as sweet, and they’re denser since we’re cutting out traditional ingredients like flour, cocoa powder, and leavening.
- Naturally gluten-free. I love making these when I’m a) entertaining gluten-free friends and family and b) when I haven’t had a chance to run to the store in a while. I can whip them up at a moment’s notice with a jar of Nutella and eggs.
Grab Your Ingredients
Initially, I was skeptical that just eggs and Nutella could create a delicious batch of brownies. Boy, was I thrilled when I perfected this recipe! Scroll down to the recipe card for the complete ingredient amounts and recipe details. In the meantime, here are my quick notes on the two ingredients you’ll need:
- Nutella – You’ll need a jar of Nutella, or your preferred chocolate-hazelnut spread. My homemade Nutella will also work in this recipe.
- Eggs – You’ll need large eggs at room temperature.
I didn’t add any sweeteners to my brownies, but you can dust the baked Nutella brownies with some powdered sugar for extra sweetness.
Tips for the Best Nutella Brownies
- Do not put the jar of Nutella in the microwave. Rather, measure out your cup of Nutella and heat it in a microwave-safe bowl.
- Keep the mixer running. Run the mixer and slowly pour the warm Nutella into the eggs. This tempers the eggs so that they don’t scramble.
- Line the baking pan. Lining the pan with parchment paper makes it easier to lift the brownies out after they’ve baked and cooled, and it makes cleaning up a breeze.
- Add vanilla. If you’d like, you can mix a teaspoon of vanilla extract or an equal amount of vanilla paste into the eggs for more flavor.
What Else Can I Add to My Brownies?
- Dust the Nutella brownies with powdered sugar for a sweet touch. Make sure to do this when the brownies are completely cool so the sugar doesn’t melt right in.
- Fold in mini or regular chocolate chips.
- Stir chopped nuts like pecans, walnuts, or hazelnuts into the brownie batter.
- Give your brownies a sprinkle with coarse or flaky sea salt (like Maldon salt) right when they come out of the oven.
Make a Nutella Brownie Sundae!
Serve these brownies topped with a scoop of ice cream, a swirl of whipped cream, and hot fudge sauce for a brownie sundae. Don’t forget a cherry on top!
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Prepare for baking. Preheat the oven to 350ºF and line an 8×8 brownie pan with parchment paper; set aside.
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Whip air into the eggs. Place the eggs in your mixer’s bowl and beat for 5 to 8 minutes, or until the eggs have tripled in size. This may take up to 10 minutes with a handheld mixer on high.
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Warm the chocolate hazelnut spread. Heat the Nutella in the microwave for 60 seconds. Remove and stir.
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Combine. Slowly pour a stream of the warm Nutella over the eggs, beating until the mixture is thoroughly combined.
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Bake. Transfer the batter to the brownie pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with very few crumbs.
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Cool. Remove and let completely cool before cutting.
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Serve. Dust with powdered sugar, cut into bars, and serve.
- Do not put the jar of Nutella in the microwave. Measure out 1 cup of Nutella and microwave it in a microwave-safe bowl.
- Store any leftovers in an airtight container at room temperature.
Serving: 1brownie | Calories: 211kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 45mg | Potassium: 166mg | Fiber: 2g | Sugar: 18g | Vitamin A: 121IU | Calcium: 48mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make 2-Ingredient Nutella Brownies
The reason this brownie recipe works comes down to whipping the eggs for several minutes before you add the hazelnut spread. The volume created by the eggs is what gives these Nutella brownies their fudginess and structure.
This recipe makes exactly nine thin-ish bars, and it is hard not to eat them all in one sitting. I should know. Follow these simple steps!
- Beat the eggs. This first step is crucial. Using a hand mixer or stand mixer, beat the eggs on high speed until they’re light, pale, and have almost tripled in volume. This can take up to 10 minutes, so stick with it!
- Melt the Nutella. Transfer the Nutella to a microwave-safe bowl and heat it for 30 seconds to 1 minute. It should be smooth and pourable, but not completely liquid.
- Mix the brownie batter. Now, slowly stream the melted Nutella into your whipped eggs while mixing on low speed.
- Bake! Once that’s combined, spread the batter into a lined 8-inch square pan. Bake the brownies at 350ºF for 30-35 minutes, until a tester comes out clean.
- Cool, slice, and serve. Let the brownies cool in the pan before cutting them into squares. Give them a light dusting with powdered sugar if you’d like, and enjoy!
Storage and Freezing
- Store at room temperature. These Nutella brownies will last up to 3-4 days at room temperature. Keep them in an airtight container. You can also keep them in the fridge to extend their shelf life by a day or two.
- Can I freeze these? Yes. To freeze the baked brownies, store them airtight and freeze for up to 2 months. Thaw at room temperature before serving.