I was a bit skeptical at first, but turns out you can make brownie with 1 cup of Nutella and 4 eggs.
The first thought was could I call Nutella one ingredient when technically its made up of many? For convenience sake, I'm going to say yes I can (it really is the easiest brownie I've ever made).
The second was that this brownie couldn't really be a brownie. It's not, really. Not the rich, decadent gooey brownies that you're imagining in your head. Instead it's light, and fluffy, with an almost cake like texture. So light and fluffy that I managed to scarf half the pan before I knew what I had done!
Essentially it's a flourless torte and it is delicious.
Here's what you do:
Step One: Whisk your eggs with an electronic hand mixer until the eggs are super light and fluffy and has expanded to over double it's volume. This will take a while (at least ten minutes) so keep at it. It should be super fluffy and lemon coloured.
Step Two: Take one cup of Nutella, and heat it in the microwave for a minute and a half, stirring at 15 second intervals so it doesn't burn. This will make the Nutella all loose and goopey (you'll understand once you do it).
Step Three: With the mixer on low, very slowly add the Nutella to the egg mixture, allowing a lot of time for it to combine before you add more. You don't want to knock all the air out as you add the Nutella.
Step Four: Pour the mix into a brownie tin, and bake for 30-35 minutes at 190C. You'll know its done when it pulls away from the sides and you can insert a toothpick into the middle and it comes out clean.
Top tips: - This is not a brownie you want to underbake, because else it will taste like eggs. Not even kidding. - If you place two pieces of baking paper horizontally AND vertically in your tin before you pour the mix in, once it's baked you'll be able to just pull it out and peel off the backing paper. Much easier than cutting your brownie out of your tin!
Boom. Easiest brownie in the world, no?