Whats Cookin Italian Style Cuisine

No Heart Pan No Problem!

Ingredients You Will Need to Make 2 Ingredient Nutella Brownies

Scroll down to the printable recipe card for exact measurements

Eggs

Nutella

Optional:

powdered sugar

hot fudge sauce store-bought or homemade

fresh strawberries

Tools You Will Need to Bake 2 Ingredient Nutella Brownies:

Bowls Measuring Cup Spatula Heart-Shaped Pan or see instructions above Wax paper or wire rack

Doesn't Get Much Easier Than This Recipe!

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With Image Without Image 2 Ingredient Nutella Brownies Yield: 16

Author: Claudia Lamascolo prep time: 5 M cook time: 30 M total time: 35 M This is a two-ingredient Nutella brownie baked in a heart-shaped pan for Valentine's Day dessert. The brownie is topped with a homemade sauce made with Frangelico liqueur and topped with a fudge dipped strawberry. ingredients: 4 eggs

1 cup Nutella

Optional:

Powdered sugar

Frangelico Hot Fudge Sauce (see below for the recipe) or use a jarred store-bought

Dipped Fresh Strawberries in the Frangelico sauce for garnish instructions: How to cook 2 Ingredient Nutella Brownies Preheat oven to 350 degrees Heavily grease the pan of choice (I used heart-shaped small tins.) The recipe calls for an 8x8 greased pan. In a medium-size bowl beat the eggs for 8 minutes or until tripled in volume. Heat the Nutella in a microwave-proof dish then place in the microwave for 60 seconds, stir. Slowly pour the Nutella into the eggs and beat until well blended. Bake on 350 degrees for 30 minutes or until a toothpick comes out clean. I wait around 4 minutes and turn onto a wax paper-lined cutting board. When cooled cut into squares if using 8x8 pan. For the heart-shaped version: Place brownie on a pretty plate. Drizzle with the hot fudge that's still warm and topped with a freshly dipped strawberry. Dust with powdered sugar. Fudge Sauce with Frangelico 1 (14- ounce) can sweeten condensed milk 2 (1 ounce) squares unsweetened chocolate, chopped 1/8 teaspoon salt 1/3 cup water 1/2 teaspoon pure vanilla 1 tablespoon of Frangelico (hazelnut liqueur) Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens about 10 minutes. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla add Frangelico. Store leftovers in a glass mason jar will keep 3 months in the refrigerator. Garnish: Dip fresh strawberries stem up into the fudge sauce and place on top of the brownie. Calories

254 Fat (grams)

16 Sat. Fat (grams)

7 Carbs (grams)

20 Net carbs

15 Sugar (grams)

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Pin for later 2 Ingredient Nutella Brownies

Try Some More Nutella Recipes:

Nutella Gourmet Fudge Brownies

Nutella Chocolate Chip Bars

Valentine Heart Brownie and Dark Rum Cherry Jubilee

Valentine Desserts

Valentines Cookie Cake

Simple to make a heart-shaped brownie cake that will be perfect!Bake a small round cake, then a square cake.Cut the round cake in half evenly.Angle the square to look like a diamond shape point up.Add the cut round on the sides of the point, that's it!The only difference is you will have to frost this cake with a thick fudge frosting instead of drizzle with hot fudge to hide the lines.This recipe makes one 8 x 8 brownie square pan if you want to make this heart you will need mini 4-inch pans in round and square or make a double batch for a larger heart.Keep in mind you can use this method with any cake mix as well!I kind of feel guilty posting such an easy recipe since it's not something you need to remember or even print off.I hope you like the decadent hot fudge sauce with Frangelico, which is super delicious on ice cream, on this brownie and you will find yourself licking the spoon for sure!Don't miss trying that recipe if you have time!The strawberries are fabulous dipped in that fudge sauce.If you were looking for easy, and fun this simple 2 Ingredient Nutella Heart cake is just the right size for that special someone.I now make these brownies all year long, they are moist and delicious and too easy not to make them!Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.