These rich and fudgy 2-ingredient brownies are made with just chocolate and eggs—naturally gluten-free, grain-free, and irresistibly simple.

1¼ cups + 2 tablespoons (11 oz) chopped chocolate (dark, semi-sweet, or milk)

6 large eggs, at room temperature

Optional: ½ cup chocolate chips or chopped nuts

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Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.

Melt the chopped chocolate using a microwave or double boiler. Let it cool slightly.

In a large bowl, beat the eggs until combined.

Slowly whisk in the melted chocolate until smooth and uniform.

Fold in optional chocolate chips or nuts, if using.

Pour batter into the prepared pan and spread evenly.

Bake for 25–30 minutes, or until the center is set and a toothpick comes out mostly clean.

Cool completely in the pan before slicing into squares.

Use dark chocolate for a richer, less sweet taste, or milk chocolate for a sweeter version.

Add instant coffee powder for deeper flavor or swirl in nut butter for extra indulgence.

Brownies will firm up as they cool; for fudgier texture, chill before slicing.