Two-Ingredient Brownies

Tips from the kitchen

• Whisk the eggs longer than feels necessary, until they go pale and roughly triple in volume. That air is the only thing keeping these brownies from turning into a dense slab.
• Don't pour scalding hot spread into the eggs or you'll scramble them. Let it cool to just warm and runny, then add it in a slow stream while folding.
• Fold, don't beat. Once you add the chocolate you want to keep as much air as you can, so use a spatula and stop the moment it looks combined.
• Start checking at 15 minutes. A toothpick should come out with a few moist crumbs, not wet batter. They firm up a lot as they cool, so pull them while the center still looks slightly soft.
• Cool them fully in the tin before cutting. Warm brownies will tear and crumble, but a clean knife on a cooled slab gives you neat squares.