3-Ingredient Nutella Brownies

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Nutella Brownies are what I make when I want something fudgy and chocolatey but have zero patience for measuring out ten different ingredients. Three items, one bowl, no flour, no butter, no mixer, and you still end up with a dense, glossy brownie that tastes like it took way more effort than it actually did.

What Are Nutella Brownies?

Nutella Brownies are a stripped down version of the classic chocolate brownie, built entirely around the hazelnut chocolate spread instead of melted butter and cocoa powder. The eggs give it structure, the Nutella brings both the fat and the sweetness, and the result is a rich, fudgy square with a shiny, crackly top, without needing flour or a stand mixer at all.

Ingredients Overview For Nutella Brownies

This is genuinely the shortest ingredient list I have ever used for a chocolate dessert, and that is exactly why I love it.

• Nutella (500g): the base of the entire recipe, providing both sweetness and richness. Any hazelnut chocolate spread works here if you want to swap brands.
• Eggs (2 large): they bind the batter together and help create that glossy, crackly top as they bake.
• Salt (a small pinch, optional): balances the sweetness and makes the chocolate flavor pop a little more.

How To Make Nutella Brownies

Step 1: Preheat and prep. Preheat your oven to 350°F and line a small square baking pan with parchment paper so your Nutella Brownies lift out easily once baked.

Step 2: Combine the ingredients. In a mixing bowl, add the Nutella, crack in the eggs, and sprinkle in the pinch of salt if using.

Step 3: Whisk until smooth. Whisk everything together by hand until the batter turns smooth, glossy, and fully combined, with no streaks of egg remaining.

Step 4: Pour into the pan. Pour the batter into your lined pan and spread it evenly with a spatula so it bakes at the same rate all the way across.

Step 5: Bake. Bake for 15 to 18 minutes, until the top looks set and slightly crackly but the center still feels soft when gently pressed.

Step 6: Cool before slicing. Let your Nutella Brownies cool in the pan for at least 20 minutes before lifting them out and slicing into squares.

Serving Suggestions

I love serving these Nutella Brownies slightly warm with a drizzle of melted chocolate and a scattering of chopped hazelnuts on top. A scoop of vanilla ice cream turns them into a full dessert, and they also pack well into lunchboxes for a quick chocolate fix during the week.

Tips For The Perfect Nutella Brownies

• Do not overbake: pull them out while the center still feels a little soft, since they firm up as they cool.
• Use room temperature eggs: they blend into the Nutella much more smoothly and give you an even batter.
• Line your pan well: parchment paper with overhang makes lifting the brownies out so much easier.
• Add a topping: melted chocolate, chopped hazelnuts, or a pinch of flaky salt all take these brownies up a notch.

Q&A Section

Can I add flour to make them sturdier? Yes, 2 to 3 tablespoons of flour will give you a slightly firmer texture if you prefer that over the super fudgy version.

Why are my brownies too runny in the middle? This usually means they need a few more minutes in the oven. Every oven runs a little differently, so check a few minutes early next time.

Can I use a different chocolate spread? Absolutely, any hazelnut or chocolate spread with a similar texture to Nutella will work the same way.

How do I store these brownies? Keep them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.

Why You’ll Love These Nutella Brownies

These Nutella Brownies are proof that you do not need a long ingredient list to make something genuinely delicious. Three simple ingredients turn into a dense, fudgy, chocolatey treat in under thirty minutes, and there is barely any cleanup involved, which honestly makes them even better.

Behind The Scenes Of This Recipe

The first time I made these Nutella Brownies, I baked them a few minutes too long trying to get that perfect crackly top, and ended up with a slightly dry batch. Pulling them out a little earlier made all the difference and gave me that fudgy center I was after. For more quick chocolate recipes like this one, check out my Pinterest page.

Craving more rich chocolate treats? Be sure to check out my Ultimate Fudgy Chocolate Brownies
or my famous Ultimate Chocolate Cake for another decadent chocolate dessert!