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Two-Ingredient Brownies

A quick brownie made with only eggs and Nutella.

From the Wikibooks Cookbook · 2 ingredients
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Why it works: Egg and chocolate are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 11,448 recipes. Both carry 2-heptenal, which smells green. The science ↓

Two-Ingredient Brownies

16 squares
Oven180°C (356°F)
Time25 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 180°C (356°F).

  2. Line a 20 cm (8‑inch) square cake pan with parchment.

Make and bake the batter

  1. Beat the eggs in a bowl for 5 minutes until light and airy.

  2. Beat in the Nutella spread until combined.

  3. Pour the mixture into the lined cake pan.

  4. Bake for 25 minutes.

Finish and serve

  1. Take the brownie out of the oven and leave it to cool.

  2. Spread the brownie with extra Nutella spread.

  3. Trim the brownie and cut into 16 squares.

Nutrition, whole recipe (rough)

233Calories
8 gProtein
14 gFat
18 gCarbs

Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Hazelnutnot in our table0
Spreadnot in our table0
Toppingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped to light and airy, they provide structure and lift to the batter.
Nutella
Supplies the chocolate, fat and sweetness that give the brownie its flavour and dense, moist texture.

The step that matters

Beating the eggs for 5 minutes. Whipping the eggs incorporates air that gives the batter lift and a lighter crumb. Under-beating leaves the brownie denser, while the air is partly lost if the batter is left to sit before baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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