Look at this gloriousness.
Confession: I totally went into this experiment expecting to end up writing a post about (another) epic baking fail. Because when I saw this recipe in People Magazine and noted that it contained exactly two ingredients - neither of which were butter or flour - I did not see how, exactly, the result would be brownies. I mean, maybe there are bakers out there who are more talented than me (all of them) who can work this kind of magic, but what I was picturing ending up with was basically Nutella Soup. Or maybe Blackened Husk Of Nutella. Something along those lines.
But not only did this 20-minute project result in brownies...it resulted in the best brownies that I have ever had in my life. They are better than my beloved Duncan Hines Family-Size Fudge Brownie Mix, and that is not a thing that I ever thought that I would say about any edible item on the planet. The best part is the taste, obviously - just sweet enough, with a hint of hazelnut - but what sets them apart from other brownies is the texture: so light it's almost spongy, almost like a mousse.