When called upon recently to contribute baked goods to a work morning tea, I was left scrambling for ideas in the face of a pantry bereft of ingredients. As is often the case, it was Nigella to the rescue, with a laughably simple recipe from her latest cookbook. It has only 2 ingredients, Nutella and eggs (although I had to go and complicate things by adding a third – peanut butter), resulting in a lusciously rich but surprisingly light brownie. It’s a match made in flavour heaven, and when you work in a large office, it’s a handy gluten-free option to have in your repertoire.
Preheat the oven to 180ºC, and line a 20cm square baking dish with baking paper. Crack 4 eggs into a large bowl, add a pinch of sea salt, and whisk with electric beaters or in a stand mixer with the whisk attachment. After about 5 minutes the eggs will have doubled in volume.
Load 250ml of Nutella into a heatproof bowl or jug, and microwave for a minute. Pour the warm, runny Nutella into the eggs and whisk until the Nutella is thoroughly mixed through. Pour the mixture into the baking dish.
Using the same jug as the Nutella (I do enjoy saving on washing up), melt 100ml of smooth peanut butter in the microwave, then drizzle over the brownie mixture. Use a toothpick to swirl the PB through the Nutella, so that it’s evenly distributed but still nicely marbled. Bake for about 20 minutes (slightly more if you want your brownies cakier; slightly less if you want them fudgier), and you have any of the melted Nutella/PB mixture left over, smooth it over the top for an absurdly decadent ‘icing’.
Adapted from Simply Nigella.