The jar in the pantry

Lindsay Parrill keeps Nutella around and blames her kids for it. Her old coworkers knew better and left four jars on her desk one birthday.

“Apparently, whatever impression I'd thought I was giving my coworkers, "casual appreciation for chocolate-hazelnut spread" was not it.”

What the recipe is

One 13-ounce jar of Nutella, about 1-1/4 cups, plus two large eggs and 1/2 cup all-purpose flour. Nothing else.

No melting, no sifting

There is no butter, no extra sugar, no cocoa powder to sift and no chocolate to melt over a double boiler.

“That's it, no butter, additional sugar, sifted cocoa powder mess or melting chocolate over a double boiler.”

Stir, spread, bake

Heat the oven to 350°F, grease an 8-inch square dish, stir the three ingredients smooth and spread evenly. Getting them in the oven took about three minutes.

Pull them at 22 minutes

Hers were done at 22 minutes, but start checking at 20 since ovens vary. A toothpick near the center should come out clean or with a few moist crumbs.

Fudgy with a hazelnut edge

Intensely chocolaty with a rich, gooey center and just enough hazelnut to set it apart from a standard brownie. She'd take these over any box mix.

“I'd take these over any brownies I've ever made from a box, and they require arguably less effort.”

Why so few work

A brownie needs chocolate, sugar and fat, and Nutella brings all three. Eggs add moisture and structure, and half a cup of flour binds it without turning cakey.

“It's a very short ingredient list, but nothing important is being asked to sit this one out.”