Two-Ingredient Brownies
These fudgy brownies are made with just two ingredients, perfect for a quick and easy dessert that's delicious and satisfying.
Equipment
- 1 9-inch square baking pan lined with parchment paper
- 1 Mixing Bowl
- 1 electric mixer
Ingredients
Main Ingredients
- 1 1/4 cups chocolate-hazelnut spread
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
- In a mixing bowl, combine the chocolate-hazelnut spread and eggs. Use an electric mixer to blend the ingredients until smooth and well-combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Baking
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Cut the brownies into 8 slices and serve with your favorite toppings or ice cream.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use room temperature eggs for smoother batter integration. Check brownies a few minutes before the expected bake time to avoid overbaking.
Ingredient Substitutions: Try almond or peanut butter for different flavors.
How to Serve: Pair with a scoop of vanilla ice cream or a sprinkle of sea salt.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Try almond or peanut butter for different flavors.
How to Serve: Pair with a scoop of vanilla ice cream or a sprinkle of sea salt.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.