|Two Ingredient Nutella Brownie|
|February 5th: World Nutella Day|
How did Nutella come about? The earliest version surfaced when cocoa supplies were limited due to World War II rationing. A man I'm forever grateful to, Mr Pietro Ferrero, used hazelnuts as an extender. What one may call serendipity, I call genius.
So, what's this got to do with my Uncle Jim? Well, Habibi Joo Joo is now limited to gluten free foods. When the village found out, they started sending recipes his way. Joo Joo's beautiful, talented and humble neice came to the rescue with the most complex recipe of the lot.
Two Ingredient Nutella Brownie
4 whole eggs
1 cup of Nutella
That's right folks, TWO ingredients. Take it from a skeptic. This is so much better than it sounds!
1) Double the quantity, because your ethnicity inhibits you from making small batches. That's 8 eggs and 2 cups of Nutella. As Joo Joo and I worked out, 2 cups equates to one 750g jar of Nutella.
|Why would anyone tamper with this glorious sight? Just you wait.|
2) Listen to Michael Jackson. Just beat it. You want your eggs to triple in volume. It will take a good 7 or 8 minutes with an electric mixer.
3) Microwave the Nutella in 15 second bursts. About 4 to 5 bursts should do the trick.
4) Make your ruggedly handsome uncle pose for a photo.
5) Fold the warm Nutella into the eggs gradually. Take care not to lose the aeration you've worked oh so hard for.
6) Pour the mix into a lined and sprayed cooking tray. 2-3cm of depth is prefereable.
OPTION: If you're anything like me, you have to tamper with a perfectly good recipe. Technically this is no longer Two Ingredient Nutella Brownie, but these almonds called my name.
Should you wish to add any topping to your brownie (I'm thinking I might go for shredded coconut next time) remove the tray after 20 minutes. Add your goodies and pop the tray back in.
9) Slice into your desired shape and size once the brownie is cool. I personally think these babies taste best after being refrigerated.
10) Put on a pot of coffee. You earned it.
I can't take credit for this recipe, but I'd like to acknowledge its creator. I don't know who you are, but thank you. Seriously, thank you.
From one little ducker to another, enjoy!