These easy brownies are fudgy, chewy and have a crinkle top. They are just 2 ingredients and don’t require any flour! They taste just like traditional brownies but only take about 15 minutes to prepare.
These brownies are a new favorite in our house. They are fudgy, a little chewy, and they even a delicate crinkle crust on top. Even though these brownies don’t contain any flour, you can’t tell! They taste just like regular brownies and have a crumb like regular brownies.
- Chocolate Spread (like Nutella, but other spreads work as well)
Eggs: I don’t have a substitute for eggs for this recipe. The eggs are used to create the brownie structure. If you want an eggless brownie recipe, I have a 3 Ingredient Nutella Brownies recipe that doesn’t require eggs.
Chocolate spread: I used Nutella for this recipe but other chocolate spreads will also work. Choose a spread that is fairly sweet because there is no other sweetener in this recipe. The spread should have a consistency/texture similar to peanut butter. I don’t recommend using a sugar-free spread. The ones I’ve tried in the past are a little too dry and not sweet enough. Don’t have any chocolate spread? I also have an easy 2 Ingredient Fudgy Banana Brownies recipe that uses chocolate chips.
How to Make 2 Ingredient Brownies
These brownies take only about 15 minutes to prepare. The key to these brownies is whipping the eggs. The eggs are whipped at high speed in a mixer for about 8 minutes. This will make the eggs very light and thick, creating the structure for the brownies.
The eggs are beaten until they are at least triple the volume. The egg mixture will be very thick and very pale yellow. When you lift your beaters, the drippings of egg batter should stay on top for several seconds before sinking back down.
The egg mixture is then gently folded into the chocolate spread. You do want to be careful that you are just folding it in because you don’t want to deflate your egg mixture too much.
This recipe was inspired by my 2 Ingredient Nutella Cake which I shared many years ago. I’ve seen people call them Nutella brownies but I never thought they tasted like brownies. So I tweaked my original recipe to make a brownie version. These brownies are chewy, fudgy and everything a brownie should be.
2 Ingredient Brownies
- 3 large eggs straight from fridge
- 1 cup (286 g) Nutella or other chocolate spread
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
- Add eggs to the bowl of a stand mixer. Using the wire whisk attachment, beat at highest speed for about 8 minutes. When your mixture is done, eggs should be more than triple in volume and vey pale in color. When you lift your beater, the mixture that drips down should sit on the surface for several seconds before sinking in. See photo in post for reference. This can also be done with a hand mixer but you may need a longer mixing time.
- Add chocolate spread to a large mixing bowl. Heat in microwave for about 20 seconds so that the spread is easier to mix. Add in 1/3 of the egg mixture. Gently fold the egg mixture into the chocolate spread until no egg streaks remain. Be careful not to mix too vigorously as you don't want to deflate the eggs too much. Add the second 1/3 of egg mixture and fold in. Add the last of the egg mixture and fold in until no egg streaks remain.
- Pour batter into prepared pan. Bake for 20-25 minutes (mine took 23 minutes) or until surface looks cooked and toothpick inserted comes out mostly clean. Let brownies cool before cutting and serving.
- Beating the eggs long enough is key to this recipe working. See post for more details and photo of how the egg mixture should look. Also be careful to gently fold in the egg mixture with the Nutella. You don't want to mix vigorously because you'll deflate the eggs too much.
- The mixing time assumes you are using eggs straight from fridge.
- See post for more details on chocolate spreads to use and potential substitutions.
- Nutrition estimate is calculated with Nutella spread.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.