Fudgy Nutella brownies, topped with a thick, sticky, sweet Nutella frosting. Double the Nutella, double the awesome.
And guess what? They’re gluten-free. Which means they’re healthy!
Just kidding. These are pretty sinful. In a lick-your-fingers-with-delight and immediately-go-for-another-square kinda way. You’re welcome.
I was originally going to try my hand at making those 2-ingredient Nutella brownies that’s been floating around the internet (it just requires eggs and Nutella). So I did, even busting out my new mixer in the process. But of course I couldn’t stick to 2 ingredients. I had to jazz it up with chocolate extract and a teeny bit of coffee – both deepen the chocolate flavor and make the brownies taste intensely chocolatey.
Then I made my tried and tested Nutella frosting – a combination of Nutella, condensed milk, and butter. A trifecta of dessert superstars.
I wasn’t really planning on glopping on the frosting. I was originally going for a smooth, restrained topping, like this:
These brownies look so neat and clean! (You also have a better view of the super moist and fudgy texture of the brownies.) But let’s face it, when it comes to frosting, I show absolutely no restraint. Case in point: this Chocolate Cake with Sour Cream Frosting.
I have to admit that I had reservations with the 2-ingredient brownie base: 4 eggs and 12 oz of Nutella. But the key to making the brownies (and not Nutella flavored egg custard) is whisking and whipping the eggs REAL HARD. Like, whip them into submission. Watch them whip, and then watch them nae-nae. The whipped eggs take on a pale lemony color and are tripled in size. And you definitely need to use a mixer for this. This is the hardest part about making these brownies (even if whisking eggs using a mixer is not really considered “hard”).
The frosting is pretty much made in the microwave, easy-peasy. The hardest part about making the frosting is trying not to eat too much by the spoonful.
Like all brownies, these taste wonderful when warm – straight from the oven and freshly frosted. But I always like eating my brownies chilled or even straight from the freezer. These taste really decadent, and a small bite is enough to satisfy most people.*
Double Nutella Brownies
4 large eggs
12 oz Nutella
1 teaspoon chocolate extract
1 teaspoon instant coffee powder
1/2 cup Nutella
1/2 cup condensed milk
2 tablespoons butter
- Preheat oven to 350 F.
- Make the brownie base. In a large mixing bowl, whisk the eggs together using a stand mixer or a hand mixer. Start on low speed and gradually increase to medium-high speed. Whisk the eggs for about 8 minutes, until they are light and billowy and tripled in bulk.
- In a medium microwave-safe bowl, heat the Nutella for about 45 seconds, stirring halfway. Drop spoonfulls of Nutella into the egg mixture and continue mixing until well combined
- Spread brownie batter in a buttered 8x8 pan. Bake 25 minutes, or until toothpick inserted in brownie comes out clean
- Make the frosting. In a medium microwave-safe bowl, combine the Nutella, condensed milk, and butter. Heat on high for 30 seconds, and stir. Heat for another 30 seconds, and stir until smooth. Spread frosting on top of brownie.
- Let cool completely, or better yet, chill in the fridge before slicing and serving.
Chocolate extract may be replaced with vanilla extract
2-ingredient recipe from The Kitchn
I’m leaving for Spain and Portugal this weekend and will be taking a few weeks off while I’m on vacation. I’ll be posting about my travels on Instagram if you’d like to follow along!