3 ingredient Nutella Brownies
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A fudgy brownie loaded with Nutella flavor and only 3 ingredients? Yes please. You will be amazed at how easy (and delicious these 3 ingredient Nutella Brownies are.
Ok I know people think that baking from scratch needs to be difficult. Or take a lot of time. Or a whole lot of ingredients. But holy moly these 3 ingredients Nutella brownies… these are delicious and way too friggin easy to make. They will make you a believer that baking from scratch does not need to be difficult.
Like making these is way too easy. Do a little dance. You’re probably already done making these.
The reason this recipe works in all it’s simplicity you ask? Great question. Nutella already has some fat, milk and chocolate in it. What would you add to brownies? Exactly. All those things. So why not simplify the process and get to brownie nirvana faster!
Ingredients for 3 Ingredient Nutella Brownies
You ready for this? All you need is..
- Nutella – you can use store bought or go and make your homemade Nutella.
- 2 eggs
- 10 Tablespoons flour
Related: You might also like the rest of these 5 Ingredient Desserts
Make ’em even better…
And some chocolate chips if you feel like it. I definitely felt like more chocolate the better. I think that’s like my mantra in life. And yeah, that’s it.
I also love (and highly suggest) a sprinkle of sea salt after they are baked.
How to make these 3 ingredient Nutella brownies
Ok like I said these are easy peasy.
In a bowl, stir, pour and bake.
Ok well maybe not pour, but spoon into your prepared pan. It’s a pretty thick batter. Not that I tasted any of it or anything. Ok I did. I totally did. Worth every lick.
Tips for making these Nutella brownies
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
Nutella Brownie FAQ’s
Do I need to add chocolate chips?
Nope. Although I highly recommend them! You could also try adding white chocolate chips. Toasted nuts such as hazelnuts or walnuts.
Do I need to sprinkle them with sea salt?
Again, that’s up to you. But my tastetesters (aka my lucky friends who got to eat them) said that’s what really made these brownies superb.
Can I make these gluten free?
Absolutely. Just simply swap out the all purpose flour and use gluten free flour instead. My favorite is this brand.
Why did my brownies come out dry?
This is probably due to overbaking. They will still appear a bit soft when you pull them out of the oven, but they will set up as they cool. Mine were perfect at 25 minutes but every oven can be different. Be sure to bake them on a middle rack. And I always recommend using an oven thermometer to double check that your oven is reading the correct temperature.
Why did my brownies comes out chewy?
That is most likely due to overmixing. If you continue to mix your brownie batter, you will end up with tougher chewier brownies then intended. So I mix just until the flour in incorporated.
More Chocolate Recipes To Try
- Caramel Chocolate Oatmeal Bars
- New York Times Chocolate Chip Cookies
- Nutella Scones
- Chocolate Peppermint Kiss Cookies
Who says baking has to be difficult? Not this gal.
3 Ingredient Nutella Brownies
Ingredients
- 1 cup Nutella
- 2 large eggs room temperature
- 10 tablespoons all purpose flour
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 and spray an 8x8 pan. (I used my new Pampered chef brownie pan for individual brownies).
- In a bowl, combine all four ingredients.
- Spoon into the prepared pan and bake for 30 minutes (much less time if you using a brownie or cupcake pan. Mine took about 10 to 12 minutes).
Notes
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It's one of my top 10 baking tips.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
Nutrition
My 13 yr old daughter made these with my supervision for in and out of the oven. So delicious and so easy that a teen can make them. They were really yummy!
Aw I’m so glad you and your daughter loved them, Michelle!
I just made these brownies and they are delicious! 3 ingredients and one of them isn’t a cup of sugar! 🙂 Mine took 20 minutes in an 8×8 pan.
Yes that’s so true Melissa haha! So glad you loved them 🙂
I did these yesterday and they are amazing!! They are really, really easy to do and turn out delicious.
Is important to set the timer for 10 or 15 minutes and check. Mine were done in 15.
Oh I’m so glad you loved them Claudia!