Brownies with just a handful of ingredients? Count me in. You know that we do brownies very well around here. Whether it be by using alternative flours (like coconut or oat flour), baking them without eggs, or using sneaky ingredients (like black beans or pumpkin), we nail the taste and texture every single time. While all these are delicious, the easiest way for some fudgy brownies is to make this two ingredient brownie recipe.
Why this recipe works
This 2 ingredient recipe came by complete accident. I was intending to make my 3 ingredient brownies but didn’t have bananas or peanut butter on hand. Instead, I tried with eggs and was THRILLED with the results!
There is no flour or grains. Unlike my vegan or almond flour brownies, these have neither of the two basics. It’s made in one bowl. This is the kind of dessert to make that requires barely any clean up. You can make it diet friendly. With a few tweaks, you can cut out the sugar, the dairy, or even the carbs.
If you are looking for a richer version of this dessert, try the 2 ingredient chocolate cake.
How to make 2 ingredient brownies
Start by melting your chocolate either using the microwave or stovetop. Once melted, let it cool slightly while you prepare the eggs. As these brownies have no granulated or liquid sugar added to them, the sweetness comes from the chocolate chips. As someone who loves rich and dark flavors, I used dark chocolate (70%) but if you prefer sweetener brownies, use semi-sweet or milk chocolate. In a large mixing bowl, add the eggs and beat until completely incorporated. Slowly add the melted chocolate into it and whisk together until a smooth batter remains. If adding mix-ins, fold them through. Now, transfer the batter into a lined 8 x 8-inch pan and bake for 28-30 minutes. Let the brownies cool completely before slicing. To store: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like these to keep longer, store them in the refrigerator for up to two weeks. Here are some other tips so you are left with rich and gooey brownies every time.
Beat the egg whites to create cakier brownies. Do not overbake the brownies as they continue to cook as they are cooling down. Your melted chocolate must be cooled slightly before adding it to the whisked eggs. If not, they will begin to cook the yolks. For a richer chocolate flavor, add 1/2 teaspoon of instant coffee or coffee extract.
To freeze: Place the cooled brownies in a ziplock bag and store them in the freezer for up to 6 months.
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