2-Ingredient Nutella Brownies

Just like the Microwave Chocolate Cookies I posted earlier this month, I didn't believe it was possible to shortcut brownies. I had to try it for myself and guess what? It works! The result is a moist, slightly fudgey and dense brownie with a crispy top. If you're looking for a rich chocolate brownie experience this recipe probably isn't for you but if you're looking for a quick fix this recipe is awesome. I also think this recipe would work great as a flourless chocolate cake baked in a springform pan. Just dust with icing sugar before serving and voilĂ , instant fancy dessert!

Adapted from the kitchn
• 1 cup Nutella
• 4 eggs
  1. Preheat your oven to 350°F. 
  2. With an electric mixer, whisk the eggs for several minutes until they are voluminous and pale yellow in colour. (This is the secret to getting a cake-like texture, the fluffier the eggs, the better.)
  3. In a microwave, heat the Nutella at short intervals until the mixture is just warmed and the texture is almost fluid.
  4. Whisk spoonfuls of the warm Nutella into the eggs until everything in combined.
  5. Pour into a buttered baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean and the edges pull away from the pan.
  6. Allow to fully cool before serving. (Unlike regular brownies, this recipe tastes better cooled.)

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