Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1/2 cup (128 g) sugar free chocolate hazelnut spread

Instruction

  • Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
  • Add eggs to a large mixing bowl (you can use a hand mixer or a stand mixer). Using the wire whisk attachment, beat eggs on highest speed for about 6 minutes. Beat the eggs until the mixture becomes more than triple in volume, changes color to a very pale yellow, and becomes very thick. To check if your mixture is ready, lift up your beater and watch the egg mixture that drizzles down from your beater back into the bowl. It should sit on the surface of your mixture for several seconds and not immediately sink in. See photo in post for reference.
  • Add hazelnut spread to a separate large mixing bowl. Fold in 1/3 of the egg mixture. Gently fold in the egg mixture using a spatula until no egg streaks remain. Repeat with another 1/3 and then remaining 1/3. 
  • Pour batter into prepared pan. Bake for about 18 minutes. The brownies should be puffy but not fully set. When you apply pressure on the surface it should bounce back a little but not completely. Let brownies cool for a few minutes before cutting. As the brownies cool, they will sink down. The brownies can be enjoyed right away however the flavor and texture is even better if you wait a few hours.