2 Ingredient Brownies


5 from 472 votes
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This 2 ingredient brownies recipe is a quick and easy way to satisfy your chocolate cravings. All you need is chocolate and eggs to create this fudgy and delicious dessert.

two ingredient brownies.

Brownies with just a handful of ingredients? Count me in.

You know that we do brownies very well around here. Whether it be by using alternative flours (like coconut or oat flour), baking them without eggs, or using sneaky ingredients (like black beans or pumpkin), we nail the taste and texture every single time.

While all these are delicious, the easiest way for some fudgy brownies is to make this two ingredient brownie recipe.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make 2 ingredient brownies
  4. Tips to make the best recipe
  5. Storage instructions
  6. More brownies you’ll love
  7. 2 Ingredient Brownies

Why this recipe works

This 2 ingredient recipe came by complete accident. I was intending to make my 3 ingredient brownies but didn’t have bananas or peanut butter on hand. Instead, I tried with eggs and was THRILLED with the results!

  • There is no flour or grains. Unlike my vegan or almond flour brownies, these have neither of the two basics.
  • It’s made in one bowl. This is the kind of dessert to make that requires barely any clean up.
  • You can make it diet friendly. With a few tweaks, you can cut out the sugar, the dairy, or even the carbs.

If you are looking for a richer version of this dessert, try the 2 ingredient chocolate cake.

Ingredients needed

  • Chocolate. I like to use a chopped up chocolate bar as it melts better and honestly, tastes better than chocolate chips. Use whichever chocolate you prefer for baking

Sweetness level

As these brownies have no granulated or liquid sugar added to them, the sweetness comes from the chocolate chips. As someone who loves rich and dark flavors, I used dark chocolate (70%) but if you prefer sweetener brownies, use semi-sweet or milk chocolate.

  • Eggs. Room temperature eggs.
  • Mix-ins. This is completely optional but feel free to fold through some chopped nuts, chocolate chips (I typically add 1/4 cup for extra chocolate throughout) or even top it with some frosting.

How to make 2 ingredient brownies

Start by melting your chocolate either using the microwave or stovetop. Once melted, let it cool slightly while you prepare the eggs.

In a large mixing bowl, add the eggs and beat until completely incorporated. Slowly add the melted chocolate into it and whisk together until a smooth batter remains. If adding mix-ins, fold them through.

Now, transfer the batter into a lined 8 x 8-inch pan and bake for 28-30 minutes. Let the brownies cool completely before slicing.

2 ingredient brownies.

Tips to make the best recipe

Just like in brownie bites or black bean brownies, incorporating the ingredients very well will yield the perfectly fudgy brownie with a crinkly top.

Here are some other tips so you are left with rich and gooey brownies every time.

  • Beat the egg whites to create cakier brownies.
  • Do not overbake the brownies as they continue to cook as they are cooling down.
  • Your melted chocolate must be cooled slightly before adding it to the whisked eggs. If not, they will begin to cook the yolks.
  • For a richer chocolate flavor, add 1/2 teaspoon of instant coffee or coffee extract.

Storage instructions

To store: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like these to keep longer, store them in the refrigerator for up to two weeks.

To freeze: Place the cooled brownies in a ziplock bag and store them in the freezer for up to 6 months.

2 ingredient brownie.

More brownies you’ll love

More dessert recipes to try
2 ingredient brownies recipe.

2 Ingredient Brownies

5 from 472 votes
This 2 ingredient brownie recipe needs just eggs and chocolate to make, and are an easy dessert fix!
Servings: 9 brownies
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes


  • 1 1/4 cups + 2 tablespoons chocolate chopped, 11 ounces
  • 6 large eggs room temperature
  • 1/2 cup chocolate chips optional


  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a microwave safe bowl or stovetop, melt your chocolate. Set it aside to cool slightly.
  • Add the eggs to a large mixing bowl and beat the eggs together until completely whisked. Gently stir through the melted chocolate until a smooth batter remains. If using chocolate chips, fold them through at the end.
  • Transfer the brownie batter to the lined pan and bake for 25 minutes.
  • Let the brownies cool completely before slicing.


TO STORE: Leftovers can be stored at room temperature in an airtight container for up to one week. If you’d like these to keep longer, store them in the refrigerator for up to two weeks.
TO FREEZE: Place the cooled brownies in a ziplock bag and store them in the freezer for up to 6 months.


Serving: 1brownieCalories: 216kcalCarbohydrates: 22gProtein: 4gFat: 14gSodium: 47mgPotassium: 46mgFiber: 2gVitamin A: 180IUCalcium: 19mgIron: 2mgNET CARBS: 20g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Poor mans sweet tooth fix would be a scoop of peanut butter. The regular skippy with the HFCS and all that 🙂 sooooo good! Every other time I bake it’s a fluke so I’d consider myself a professional hahaha Have a great day Arman

  2. Putting in 1/4 cup of STEVIA in my flourless pumpkin pie muffins turned them into GASOLINE muffins. Had to dump them because they were inedible! :'( I would have to say peanut butter and dark chocolate EVERY SINGLE TIME. Never EVER gets old!

  3. Love it! You and your flukes 🙂
    I am such a bad baker, so no baking flukes here. But Idefinitely have cooking flukes all the time. Maybe because just winging it is my kitchen philosophy ;-P

    I have definitely eaten baking chocolate in the past too to fix a craving. My fav though is spooning nutella straight from the jar.

    1. OOOO Nothing beats nutella from the jar- Growing up, I’d freeze blobs of it to fool myself it was chocolate.

      It didn’t work.

  4. Hah…usually my baking flukes are more like baking doh’s. They aren’t exactly salvageable. Well done on this one, though, mate. Now my next request is 1-ingredient banana bread. #MakeItHappenPlease

  5. TWO ingredients? these I have to try! Poor wo/man’s sweet tooth for me has to be… chocolate syrup out of the bottle, or cheerios eaten out of the box…

  6. Yum! Funny how that works with just two ingredients. I saw somebody on IG post a brownie recipe with just bananas + cocoa a few weeks ago, too.

    1. It is, isn’t it Miss.Polkadot.

      Yes, this recipe of mine has been copied multiple times- It’s the downside of blogging!

  7. Seriously? This works!? Two ingredients!? I need to try it just so I can believe it (don’t worry – I’d believe anything you told me).
    But damn I need to find dark cocoa powder. I’ve never seen it sold anywheerreeeeee.

    1. Absolutely- Such a game changer! (and ironically, a recipe ripped off by so many people from me!)

      If you can find ‘Droste’ brand cocoa powder, it’s very similar!

  8. I’m going to try these … do you think these are suitable as brownie muffins and if so, what might be a more suitable bake time and temperature? 325F at 8 – 10 mins?

    1. Hi Alicia! I’m so sorry, I’ve never tried it as muffins- I find them working so much better in a pan 🙂

  9. First try for these today before I did the blueberry muffins for the first time just after. They are cooling now so too soon to tell how successful I might have been with them. I am forced to use a mini B&D toaster oven for now, and I used Hershey’s Butterscotch Chipits instead of chocolate chips as that was all I had. i will update when I have them complete, cooled and tasted one! I just LOVE my Nordicware Scone pan – it is very versatile – I have made scones I in it as well as quiche, baked eggs and some baked veggie dishes too!

      1. Well the butterscotch chips would have been amazing had I used the right pan I believe. I used an old 8 x 8 inch pan and the mix was def not enough using the 3 bananas. Maybe my bananas were truly not LARGE ones…or something. The end result is in the fridge and tastes okay but is way too skinny. My batch using the 3 Ingredient recipe (including the nut butter) was awesome…so I think I will be going back to that and using the butterscotch chips in the next batch. 🙂 Live and learn. Maybe had I made a double batch I would not have had the skinny version! LOL

        1. Oh yes, butterscotch chips are awesome any time … even in my hand! LOVE ’em!

  10. Made these last night and loved them! I was actually surprised how much I liked them, I added some chocolate chips, but really didn’t need them, perfect treat. Mine were really thin, probably less than half the height of yours, next time I will double or make them in a smaller pan.

  11. Amazing recipe. It’s definitely a keeper. I am really surprised the way they turned out to be (as I used only two ingredients!)I expected them to be bland. However, they were delicious and I just loved them. I made them in a muffin pan and baked them for half the amount of time. I really loovvvvee your blog and I’m going to be one of your most faithful followers haha. Keep up the good work!
    Love from Canada.