I have always been a HUGE fan of Nigella Lawson. The lady can cook AND bake, and manages to look so darn good while doing so too. In fact, I named my blog after one of Nigella’s cook books. The very first cook book I purchased for myself was “How to Be a Domestic Goddess” by the Goddess herself. I have tried so many recipes from that book that I have lost count of how many I have tried in all.
When Nigella’s new book, “Simply Nigella”, was released recently, I was really excited. It has been a long time since Nigella has written a new book! Then I was contacted by Pansing Distributions, the leading distributors in Asia Pacific, who manage the distribution cycle of books and magazines from major publishers from the UK, USA, Australia and Southeast Asia, and I was told that they have a copy of the book for me! And to top it all off, this was a signed copy! Yeah, you can probably imagine me jumping up and down for joy! 🙂
Today I am sharing a recipe from this cook book. From the many, many recipes, the one that caught my eye was this recipe for a 2-Ingredient Flourless Nutella Brownie. Not counting the pinch of salt, only two ingredients are needed – eggs and Nutella. I thought that was pretty amazing!
And here are the (very few) steps on how to make this brownie.
In a mixing bowl, whisk the eggs and a pinch of salt (at high speed) until they have more than doubled in volume and have turned pale, aerated and mousselike. This will take about 5-7 minutes.
In the meantime, place the Nutella in a heat-proof bowl over a pot of simmering water (aka, a ban marie) to soften. Stir this occasionally for 3-4 minutes, until the Nutella is warm and slightly runny.
Pour the Nutella into the mixing bowl, whisking all the while, until all the Nutella is combined. This will deflate the egg mixture but it is okay.
Pour the batter into a lined and lightly greased 8×8-inch square pan.
Bake this at 180°C for 17-20 minutes, or until the top is dry and the middle is tender but set.
Leave the brownie to cool in the pan. As it cools, the brownie will shrink away from the sides of the pan.
When the brownie is cool, cut it into 16 squares and serve!
As with all the recipes in this book, this is a very simple one. “Simply Nigella” is best suited to those with no baking experience but who are keen to try baking. The recipes are easy to follow and require few ingredients. Having said that, Nigella is definitely one you can turn to when the baking bug bites because her recipes do work.
- 4 large eggs
- a pinch of fine sea salt
- 270g Nutella
- 1/2 teaspoon icing sugar (optional) - I omitted this
- In a mixing bowl, whisk the eggs and a pinch of salt (at high speed) until they have more than doubled in volume and have turned pale, aerated and mousselike. This will take about 5-7 minutes.
- In the meantime, place the Nutella in a heat-proof bowl over a pot of simmering water (aka, a ban marie) to soften. Stir this occasionally for 3-4 minutes, until the Nutella is warm and slightly runny.
- Pour the Nutella into the mixing bowl, whisking all the while, until all the Nutella is combined. This will deflate the egg mixture but it is okay.
- Pour the batter into a lined and lightly greased 8×8-inch square pan.
- Bake this at 180°C for 17-20 minutes, or until the top is dry and the middle is tender but set.
- Leave the brownie to cool in the pan. As it cools, the brownie will shrink away from the sides of the pan.
- When the brownie is cool, cut it into 16 squares, dust with icing sugar if desired, and serve!
