Two-Ingredient Brownies
Two-ingredient brownies need only eggs and a jar of chocolate hazelnut spread. The spread already holds the sugar, fat and cocoa, so the eggs supply structure and lift once they are beaten for five minutes. The result is a soft, fudgy square with a clear hazelnut note. The method is adapted from a Tasty video, and it suits anyone with a nearly empty pantry and a craving for chocolate.
Instructions
Heat the oven to 180°C (356°F). Line a 20 cm (8-inch) square cake pan with parchment paper.
Beat the eggs in a bowl for 5 minutes, until they look pale, light and airy.
Add the Nutella and beat until the mixture is smooth and fully combined, with no streaks of spread remaining.
Pour the batter into the lined pan.
Bake for 25 minutes. Take the pan out of the oven and leave the brownie to cool.
Spread extra Nutella over the cooled brownie. Trim the edges, then cut it into 16 squares.
Make it personal.
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