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You read that right: these hazelnut brownies are made with just 4 ingredients and are ready in only 25 minutes. Hazelnut spread, eggs, flour, and salt yield a delicious and rich treat to the rescue when that chocolate craving strikes and you just can't wait!
Would this work with Nutella? They looks yummy!!!
Nutella would be perfect, Sharmi. We hope you enjoy!
High altitude changes?
Hi! I have a daughter who is allergic to eggs but can eat baked goods that are baked with egg and flour in a 350 degree oven for at least 30 minutes. Do you think I could make this in a bread loaf pan so that it could stay in the oven for at least 30 minutes? If so, what would you suggest on how long to keep it in the oven for? Thanks!
Hi Jean, thank you for reaching out. You could certainly give it a try, however these gooey brownies might not bake well in a loaf pan. If you have a pan slightly smaller than 8"x8" but not quite as small as a traditional loaf pan, then baking for longer than 25-30 minutes would be warranted. Another option would be to try baking in an 8"x8" pan for a slightly longer period of time. The result will be slightly less soft brownies, but should still have the same delicious chocolaty taste. We also recommend consulting your daughter's Allergist before baking to ensure this will in fact fall into the category of recipe that she is able to enjoy. We sure hope so!
I don’t have a any kind of mixer, just wondering why you can not mix by hand.
Hi Shayna! If you don't have a mixer you could certainly mix well by hand. A mixer just helps to better combine the ingredients.
What size pan?
Great question, Isabel! This recipe calls for an 8"x8" pan. If you don't have one this size, you could use what you do have, just know a smaller pan will result in thicker brownies that may require a longer bake time, and opposite for a larger pan.
I have these in the oven now and everyone is excited. But it’s been about 30 minutes and that toothpick is gooey! Is this normal?
Until the brownies cool, they will stay pretty soft and gooey (note the melty chocolate chips might stick to the toothpick as well). As long as they've baked long enough so the middle is pretty well set and does not jiggle when you move or shake the pan, they should be safe to take out. Note: the brownies will continue to cook after taken out of the oven too. We'd love to hear how these came out for you!
Do you think this recipe would work with almond flour?
Hi Joey, we haven't tried using almond flour in this recipe, but welcome you to give it a try. You will want to use a flour conversion chart to determine the proper amount of flour to use. We look forward to hearing how they come out!
I don’t know what love you give your chickens, but please don’t ever stop! I have never seen such richly colorful yolks in my life. Your eggs the best tasting eggs that I have had the pleasure to purchase. Thank you!
Thank you for your kind words, Sarah! Like us, our girls love getting to spend time outside, so that's exactly what we let them do. We are so glad you enjoy our eggs and hope you continue to enjoy these for years to come.
Do you have a recipe that goes by weight? I always doubt myself when it comes to things like “scant” or “heaping”. I much prefer grams or ounces.
Hi Heather! We like to think of these 4-ingredient brownies as the perfect excuse for us to break the laws of baking a little bit, by not weighing out each ingredient. It's easier to add more flour in than to take it out, so we recommend keeping your heap small to start and adding a dusting more flour if the batter appears too loose.
Does it work with almond butter, or peanut butter, if you've got someone allergic to chocolate and you need a blondie instead of a brownie?
Hi Frances! That's a great question. While we haven't tried that substitution ourselves yet, we don't see why it wouldn't be an option. Just know that, depending on the consistency of the nut butter, it could give your blondies a slightly different texture from that of the original recipe. For best results, we'd recommend using a nut butter with a similar consistency to a chocolate hazelnut spread. Excited to hear how these turn out!
Are your eggs cholesterol free? Also advice customers to BOIL the water before placing the eggs in it, that way they'll be easy to peel.
Thank you so much for the tip, Eusebia! That sounds like a smart method for boiling eggs. Ours are not cholesterol free, but you can view all nutrition facts here on our website: https://www.nelliesfreerange.com/free-range-eggs/classic-eggs.
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