These 2 Ingredient Nutella Brownie Bites are the perfect chewy brownie consistency. And, they can be made in the time it takes to preheat the oven.
Nutella and eggs, that’s all you need to make these Nutella Brownies! Crazy, right? 🙂
This recipe was a happy accident. I was playing around with trying to put Nutella in a cookie recipe and kept ending up with something that tasted more like a brownie. So, I thought hey, roll with it! I had to test the recipe 4 times to get the consistency and cooking time just right. But, trust me, no one in my house was complaining. These things go quick!
These chocolate and hazelnut flavored brownie bites have the perfect chewy brownie consistency. Since they’re made in a muffin tin, every bite is like getting a corner piece of a pan of traditional brownies. So good!
Here are a few things to keep in mind when making these Nutella brownies.
First, the batter is very thick and can be hard to stir. I always just muscle up and whisk it at room temperature. I use a butter knife to scrape out the inside of the whisk to make sure that all of the Nutella gets evenly mixed with the eggs. You could slightly warm up the Nutella by putting it in a microwave safe container and microwaving it for about 15 seconds at a time until it becomes easier to stir. But, please be careful doing this! You don’t want the Nutella to become too warm. If it’s too warm, the eggs will cook when you add them to the Nutella and you’ll end up with scrambled eggs. NOBODY wants that! 🙂
The second tip is that the brownies need to cool completely. This is the hard part. But, letting them cool is key. If you try to eat them while they’re warm, they are likely to stick to the muffin liners and they’ll taste a little more cake-like. Once cooled, they peel away from the muffin liners a lot easier and they have that great chewy consistency. Yum!
Watch the step by step recipe video for 2 Ingredient Nutella Brownie Bites below.
2 Ingredient Nutella Brownie Bites
Ingredients
- 2 large eggs
- 1 1/2 cups Nutella chocolate hazelnut spread
Instructions
- Preheat the oven 350°F. Line a standard size muffin tin with muffin liners. Generously spray the liners with cooking spray.
- Add the eggs to a large bowl. Whisk until well scrambled. Add the Nutella to the bowl with the eggs. Whisk until well combined.*
- Divide the batter between the 12 muffin cups (cups will be less than half full).
- Bake for 22-24 minutes. Cool completely before serving.**
Notes
Nutrition
This recipe was inspired by this Three Ingredient Peanut Butter Cookies recipe.
Donna says
I can never say no to nutella, such a yummy ingredient! Love the idea of putting it in a brownie 🙂
Jessica says
As if you can beat anything Nutella- TWO ingredients makes this recipe spectacular!!!
Leigh says
Hi, can I make these as mini muffins? If so, how will the cooking time vary? Thanks, Leigh
Tiff says
Can I make it with out the paper
ezri says
i just layered it with butter
Sad says
Real good, cured my depression
Ishita says
Can I use something else as a replacement to the eggs
Gilles says
I’ll never make another brownie recipe again. These are the perfect texture and taste, and ridiculously simple to make. Mind blown. The chewy edges and slightly gooey middle are everything I expect in a brownie. Recipe yielded 12 good sized brownie bites (which lasted all of 48 hours between two adults. Thanks COVID!)
Annie says
Fast fun and delicous. It was easy pesy and it tasted amazing!
Kilo says
Ugh, best and easiest recipe ever (the ugh is for the too many times i have made and devoured the entire batch all by myself).
I make these without the muffin liners, just use veg oil or cooking spray in the pans. I also make in mini tins. The time in mini tins in my oven is around 19mins, to get chewy sides, gooey middle, and crunchy top. I added chopped nuts last time and oh so good.
Thanks for sharing this (though, I am eating my 4th brownie bite in this batch right now and cursing you)
Kay says
Does high altitude alter the recipe or cooking time at all?
Roberta says
OMG I will never make Brownies any other way again. Can’t wait to try with salty top or nuts.
Cynthia says
I used a vegan egg replacement and the mixture looks like it just boiled in the liners when I took it out of the oven
jacob says
i thought it would not work but it did and its amazing