Description
These fudgy 3-ingredient Nutella brownies bake up from a jar of Nutella, eggs, and chocolate chips, no flour needed. Rich, glossy, and deeply chocolate, with an optional white chocolate drizzle.
Ingredients
Scale
- 26 oz jar Nutella
- 2 egg yolks
- 5 egg whites
- 1 cup Chocolate Chips
- 1/4 cup White Chocolate Chips, melted (optional, for drizzle)
Equipment
- Hand mixer
- Mixing bowls
- 9x9 baking pan
- Parchment paper
- Silicone spatula
Instructions
- Mix the Nutella base. Preheat the oven to 400F. Scrape the Nutella into a mixing bowl, add the 2 egg yolks, and beat with a hand mixer until smooth.
- Whip the whites. In a separate large, clean bowl, beat the 5 egg whites until a stiff meringue forms. Make sure the beaters are clean of any Nutella first.
- Fold together. Add the Nutella mixture to the egg whites and gently fold with a silicone spatula until combined, then fold in the chocolate chips.
- Pan it. Line a 9×9 pan with parchment paper and pour in the batter, spreading it evenly.
- Bake. Bake 22 to 25 minutes, checking at 22, until the top is set but the center still has a slight jiggle.
- Cool and finish. Cool for a full hour, then drizzle with melted white chocolate if you like and slice into squares.
Notes
- Beat the egg whites to stiff peaks; that whipped structure replaces the flour and gives the crackly top.
- Wipe the beaters clean of Nutella before whipping the whites, or they will not stiffen.
- Start checking at 22 minutes; the center should still jiggle slightly when you pull it.
- Cool a full hour before cutting for clean squares, or the warm brownies will fall apart.
- Naturally flourless, so these are gluten-free as written (check your chocolate chips to be sure).
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300 kcal
- Sugar: 30g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg