These are the world’s easiest brownies, bar none. You only need 3 ingredients—a jar of Nutella, 5 eggs and 1 cup of flour. Plus, after you’ve finished combining the ingredients, you have only one dirty bowl and a mixer to wash (I use my electric hand mixer.) If you line your 9 x 13-inch baking pan with heavy foil (my preferred method) or parchment, it will be clean when the brownies are done, so no washing there. Oh yes, and a knife to cut them.
Plus, drum roll please, they are delicious. Both fudgy and cakey. And they are even better the next day and the day after that.
I wish I could say I thought up the recipe, but I didn’t.. It comes from a new cookbook by Sabrina Snyder called Dinner then Dessert.
I think they are the perfect addition to your Thanksgiving dinner, next to your pumpkin and/or pecan pie. They also are a great gift, because they hold up well, freeze great and are easy to tote. I have a feeling that you will find a place for them during the coming holidays. Enjoy.
Nutella Brownies
5 large eggs
1 jar (26.5 oz.) Nutella
1 cup all-purpose flour
Kosher salt, for topping, optional
1. Preheat the oven to 350°F. Line a 9x13" baking dish with heavy foil, allowing it to extend over 2 sides for handles. Or, line with parchment. Spray foil or parchment with nonstick coating.
2. In a large mixing bowl, mix eggs to blend.
3. Remove foil top from Nutella and microwave it in the jar for 45 seconds. Using a spatula, scrape the Nutella into the eggs. Mix until fully incorporated.
4. Add flour and mix until no streaks are visible.
5. Scrape batter into prepared baking dish. Sprinkle top with kosher salt, if desired.
6. Bake for 22–24 minutes, or until a toothpick inserted into the middle comes out clean.
7. Let cool completely before cutting into desired shapes.
To prepare ahead: Brownies may be stored at room temperature for several days. refrigerated for several days or frozen. Serve chilled or at room temperature.
Makes 24 brownies.
