If you’re looking for baking recipes that are cheap and incredibly easy to make, then look no further… Seriously, these 2-ingredient recipes are so simple, even a beginner baker can ace them! That’s right, just add two simple ingredients to your shopping list and you’ll be all set to recreate these mouthwatering sweet treats.
And in true Essentials style, our team tested out all the recipes. And we’re happy to report that they really did work and tasted delicious (it truly was a happy day in the office for all!).
5 of the best 2-ingredient recipes you need to try:
Melt-in-your-mouth coconut cookies
- 200g desiccated coconut
- 385g tin condensed milk
- Mix the desiccated coconut and condensed milk together in a bowl. The mixture gets really sticky so cover the bowl and chill for 1-2 hr before rolling.
- Roll into balls or cookie shapes and place on a baking tray lined with baking paper. Bake at 180°C for 15 min or until golden. Keep an eye on them because they can burn very quickly.
The world’s easiest brownies
- 300g chocolate spread
- 4 large eggs
- Heat the oven to 180°C and line a greased 20cm x 20cm square baking tin with baking paper.
- Use an electric beater to beat the eggs for about 5-7 min until fluffy and pale yellow.
- Heat the chocolate spread in the microwave for 30 sec to 1 min, stirring every 10 sec to prevent clumps from forming.
- Pour the warmed chocolate spread into the beaten eggs and mix gently. Pour into the lined baking tin and bake for 20 min. When the brownies are ready, allow to cool before cutting into squares. If you want, dust with icing sugar for decoration.
Tip: Add chopped nuts, chunks of chocolate or mini-marshmallows to the mixture.
Decadent chocolate truffles
- 150g good-quality milk or dark chocolate (you can also use cooking chocolate)
- 250g cream cheese
- Bring the cream cheese to room temperature and break up into pieces with a knife. Beat with an electric mixer until smooth and creamy.
- Melt 100g chocolate in the microwave for 30 sec, then at 10-sec intervals, stirring well in-between, until completely melted. Pour the melted chocolate into the cream cheese and mix until well-combined.
- Chill for at least 1 hr. Use a teaspoon to scoop the truffle mixture out of the bowl and roll between your hands to form small balls (work quickly because it gets sticky as it warms up). Don’t worry if they’re not perfectly round, they’ll be covered in chocolate anyway. Place the rolled truffles on a baking sheet lined with baking paper. Chill for 1 hr.
- Melt the remaining 50g chocolate in the microwave. Dip each truffle in the melted chocolate (the easiest way to do this is with a toothpick) then place on the baking tray. Use any leftover melted chocolate to decorate – drizzle the chocolate across the chocolate-coated balls to create pretty lines. Place in the freezer until ready to serve.
Tip: You can also roll the truffles in diced nuts, coconut, sprinkles, coffee powder or cocoa (you can mix in some chilli powder for an extra kick).
MasterChef-worthy Oreo chocolate bark
- 176g pack of Oreo biscuits
- 200g white chocolate discs or buttons
- Remove five biscuits from the box of Oreos. Put the remaining biscuits into a plastic bag and crush with a rolling pin. Be sure to leave some chunks.
- Heat the chocolate for 30 sec in the microwave. Take out to stir, then melt at 10-sec intervals, stirring in-between, until melted completely.
- Place the crushed biscuits in a lined 20cm x 20cm square baking tin. Pour the melted chocolate over the biscuit bits and smooth the top with a spatula. Chill for a few hours, or overnight, to set. Crush the five remaining Oreos and crumble over the top. Break up the bark before serving.
Try this recipe: No-bake salted caramel chocolate slab
Quick and easy banana flapjacks
- 1 ripe banana
- 2 eggs
- Blend the banana and eggs into a thick, smooth mixture. Let it stand for a few minutes.
- Heat a non-stick pan on medium heat. Pour flapjack-sized circles of the mixture onto the pan. Wait until small bubbles form on top then flip. Cook each flapjack for a further 30 sec to 1 min, or until golden brown underneath.