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.
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.
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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.
- 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
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.
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.
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.
More brownies you’ll love
2 Ingredient Brownies
- 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.
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I have one question, because I tried them with cacao powder, but it turns out that I have intolerance for cacao, I wanted to ask if I can substitute it with carob powder? I tried once but I added baking powder also and it wasn’t the best result.
Thank you in advance 🙂
Hi Merilin- I’ve never tried it with that, but please let me know how it turns out 🙂
I made these last week and they didn’t turn out as thick as the picture shows. I even used 4 bananas. How did you get yours so thick?
Hi Julie, I used a very small loaf pan so it yields thick brownies 🙂
Can we make it in the microwave oven?
I haven’t tried that, but feel free to see if it works 🙂 I would love to know if it does!
Made these twice now and love them!! Yummy, healthy, and satisfies the sweet tooth! I also put in chopped almonds. Thanks for the great recipe!
That sounds fabulous!
I made this last night. I did add a teaspoon of espresso and a pinch of salt to enhance the chocolate, 1/8 of chopped walnuts and a few dark chocolate chips.
The texture is spongy almost jell-o like but visually quite appealing. I wasn’t thrilled with my first piece but the second piece was definitely more tasty to me. I think getting over my hesitation was key. I will make this again for sure.
You are brilliant Arman. Thank you for sharing.
Sounds amazing! Any chocolate brand suggestions??
I love guittard.
Assuming sugar free chocolate chips would work like normal? This sounds gooooood!
Yes! It works