🛒 Ingredients
1 cup (370g) Nutella (or any chocolate-hazelnut spread)
2 large eggs
½ cup (60g) all-purpose flour
🔥 Pro Tip: Use room-temperature eggs — blends smoother!
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or wax paper (for easy lifting).
2️⃣ Mix Wet Ingredients
In a medium bowl, add:
Nutella
Eggs
Whisk together until smooth and glossy (~1–2 mins).
✅ The heat from the Nutella helps warm the eggs — no need to pre-melt.
3️⃣ Add Flour
Gradually stir in flour until just combined.
❌ Don’t overmix — gluten development = cakey brownies.
4️⃣ Pour & Bake
Pour batter into prepared pan and spread evenly.
Bake 20–25 minutes, until edges are set but center is still slightly soft.
🔍 Test: Insert a toothpick — it should come out with moist crumbs (not wet batter).
5️⃣ Cool & Cut
Let cool completely in the pan — this sets the gooey texture.
Lift out using parchment and cut into squares.
🍽️ Serving Ideas:
With a scoop of vanilla ice cream
Drizzled with extra Nutella or sea salt
Paired with coffee or milk
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Swap flour for almond flour or 1:1 GF blend
🧊 Make-Ahead Magic: Keeps at room temp 3 days, fridge 5 days, or freeze for 3 months
❄️ Freeze It! Wrap individually — thaw at room temp or warm in toaster oven
🥜 Peanut Butter Twist: Use chocolate-peanut butter spread instead of Nutella
🍫 Extra Fudgy? Add ¼ cup chocolate chips to the batter
🧁 Mini Muffins: Bake at 350°F for 12–15 mins — perfect portion control
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