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So you’re craving something rich, fudgy, and utterly chocolatey, but the thought of a full-blown baking project makes you want to curl up in a ball and cry? I feel you. Life’s too short for complicated dessert recipes when pure happiness can be conjured with a mere two ingredients. Yes, you read that right. TWO. Ingredients. Get ready to have your mind (and your taste buds) blown.
Why This Recipe is Awesome
Seriously, this is the kind of magic you’ll want to keep secret from your friends, but then you’ll be too excited not to share. It’s almost embarrassingly easy. Like, if you can stir things together, you can make these. No fancy equipment, no artisanal flour sourced from a mountain goat’s pasture, just pure, unadulterated brownie bliss with minimal effort. It’s basically a miracle in baked form, and honestly, it’s proof that even the laziest among us can achieve dessert greatness.
Ingredients You’ll Need
- 1 jar (about 16 oz) of your favorite chocolate hazelnut spread (Nutella is the OG, but we won’t judge if you go rogue). This is your flavor base, your chocolatey soulmate, your reason for living (just kidding… mostly).
- 1 cup of all-purpose flour. Yep, that’s it. Don’t overthink it. Just regular flour will do the trick.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Don’t be that person who forgets this step. Seriously. Grease and flour a small baking pan (around 8×8 inches is good) or line it with parchment paper. A little prep now saves you a sticky mess later.
- In a medium bowl, dump in that entire glorious jar of chocolate hazelnut spread. Stare at it for a moment. Appreciate its power. Then, add the flour.
- Now for the fun part: Stir it all together. It’s going to look a little… clumpy and weird at first. Don’t panic. Keep stirring like you mean it until you have a thick, brownie batter. It should be *thick*.
- Spoon this thick batter into your prepared pan and spread it out as evenly as you can. It won’t be perfectly smooth, and that’s okay. Embrace the rustic charm.
- Bake for about 20-25 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Overbaking is a crime against brownie-kind, so watch it closely!
- Let them cool in the pan for a bit before cutting. Patience, my friend. This is the hardest part, but it’s crucial for that perfect fudgy texture.
Common Mistakes to Avoid
- Using a huge baking pan. This recipe is designed for a smaller pan. If you go too big, you’ll end up with thin, sad brownies. Nobody wants sad brownies.
- Over-mixing the batter. Once it’s just combined, stop. We’re not making a delicate cake here; we’re making fudgy goodness.
- Under-baking or over-baking. This is a delicate balance. Check early and often. A little underdone is better than a dry, crumbly disaster.
- Not greasing/lining your pan. Trust me, you’ll regret this when you’re trying to chisel out your brownies.
Alternatives & Substitutions
Okay, so you’re a rebel and don’t have hazelnut spread? You can totally use peanut butter! Just make sure it’s the creamy kind. Some people have even had luck with other nut butters, but IMO, chocolate hazelnut is where it’s at for that classic brownie vibe. As for the flour, you can try a gluten-free blend, but results might vary. For the truly adventurous, maybe a bit of protein powder mixed in? Let me know how that goes!
FAQ (Frequently Asked Questions)
Can I make these vegan? If you use a vegan chocolate hazelnut spread, then you’re golden! It’s a two-ingredient recipe; you gotta keep it simple, right?
Can I add anything else? Sure, if you’re feeling fancy! A handful of chocolate chips or some chopped nuts thrown in before baking won’t hurt, but then it’s not a *two*-ingredient recipe anymore, is it? 😉
My batter is really thick, is that normal? YES! That’s exactly what you want. It’s not a pourable batter; it’s a thick, rich paste. Think of it as brownie putty.
Can I skip the flour? Uh, technically no. The flour is what gives it structure and turns it from a dip into a brownie. Without it, you’ll just have warm, melty spread. Delicious, but not a brownie.
What if I don’t have a small pan? You can try a muffin tin, but you’ll need to adjust the baking time. Keep an eye on them – they’ll bake faster!
Are these *really* healthy? They’re healthier than traditional brownies, for sure! Less sugar, no eggs, no butter… but it’s still a treat, so enjoy it in moderation. It’s all about balance, people!
Final Thoughts
See? Told you it was easy. Now go forth and bake! These little wonders are perfect for a quick craving fix, a surprise treat for the kiddos, or just because you deserve a little chocolatey happiness without all the fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!
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