These Nutella Brownies come together from just three ingredients: Nutella, eggs, and flour. No butter, sugar, or cocoa powder required, since the Nutella provides both the chocolate flavor and the fat. The batter mixes in one bowl in about 10 minutes, then bakes up fudgy in 20 to 25 minutes.
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TL;DR (Quick-Answer Box):
What it is: A fudgy Nutella brownie made from three pantry staples, Nutella, eggs, and flour, with no butter, sugar, or cocoa needed.
Why you'll love it: It's a one-bowl recipe with about 10 minutes of hands-on time before baking. The Nutella supplies the fat and sweetness, so there are fewer ingredients to measure and fewer dishes to deal with.
How to make it: Warm the Nutella slightly to make it easier to mix, whisk in the eggs, then stir in the flour just until combined. Bake at 350°F (180°C) for 20 to 25 minutes, until a toothpick comes out with a few moist crumbs. Let the brownies cool completely, then drizzle with more warmed Nutella before cutting.
Why This Recipe Works
- Only three ingredients, no butter, sugar, or cocoa powder to measure out.
- Nutella supplies the fat, the sweetness, and most of the chocolate flavor in one go.
- Comes together in one bowl with just a whisk, no stand mixer needed.
- About 10 minutes of hands-on prep before it goes in the oven.
If you like the sound of this, my Mug Brownie uses the same two-ingredient logic and is ready in one minute.
Ingredients For Nutella Brownies
- Nutella: the main ingredient. It provides the fat, sweetness, and chocolate-hazelnut flavor all at once, which is what lets the recipe skip butter, sugar, and cocoa powder entirely. Any similar chocolate hazelnut spread will work in its place.
- Eggs: bind the batter and add structure and moisture.
- All-purpose flour: gives the brownies enough structure to hold together, while the small amount keeps them fudgy instead of cakey.
- Extra Nutella (for drizzling): a finishing touch on top once the Nutella Brownies have cooled, not part of the batter itself.
How to Make Nutella Brownies
1. Preheat the oven. Set it to 350°F (180°C). Grease an 8-inch square pan or line it with parchment paper so the brownies lift out cleanly.
2. Warm the Nutella. Scoop 1 cup into a microwave-safe bowl and heat for 20-30 seconds, just until it loosens up. This makes it much easier to mix.
3. Whisk in the eggs. Crack in the two eggs and whisk until the mixture is smooth and combined.
4. Stir in the flour. Add the flour and stir just until it disappears into the batter. Stop as soon as there are no dry streaks, overmixing can toughen the texture.
5. Transfer to the pan. Pour the batter in and spread it evenly to the edges with a spatula.
6. Bake. 20-25 minutes, until a toothpick comes out with a few moist crumbs rather than clean. Check a few minutes early since ovens vary.
7. Cool. Let the brownies cool in the pan for about 10 minutes, then move them to a wire rack to cool completely. This step matters, they need to fully set before you cut in.
8. Drizzle with Nutella. Warm a little more Nutella until pourable and drizzle it over the top. My Nutella Ganache works well here too if you want something a bit more set. Cut and serve.
Variations
- Nutella Swirl: dollop extra Nutella on top of the batter before baking and swirl it in with a knife for a marbled look.
- Walnut: fold in chopped walnuts for crunch.
- Nutella and Sea Salt: a pinch of flaky salt on top before baking sharpens the chocolate flavor.
- Nutella and Raspberry: fresh raspberries folded into the batter add tartness against the sweetness.
- Peanut Butter Swirl: swirl in dollops of peanut butter for a salty-sweet combo.
- Nutella and Chocolate Chip: fold in chocolate chips for extra pockets of melted chocolate.
- Nutella and Coconut: sprinkle shredded coconut over the batter before baking.
- Espresso: dissolve a tablespoon of instant espresso in a tablespoon of hot water and stir it into the batter to deepen the chocolate flavor.
Frequently Asked Questions for Nutella Brownies
You can experiment, but the texture and flavor will change. All-purpose flour gives the right balance of structure and tenderness for this recipe.
Yes, as long as the consistency is similar. Thinner or thicker spreads will change how much the batter sets, so you may need to adjust the flour slightly.
I haven't tested this yet, so I can't confirm how it bakes up, it's on my list to try.
Pro Tips & Troubleshooting
- Slightly under-baking gives the fudgiest texture. Pull the pan when a toothpick shows a few moist crumbs, not when it comes out completely clean.
- Check a few minutes before the timer goes off, since ovens run differently.
- Stop stirring the flour in as soon as it disappears. Overmixing develops the flour more and can make the brownies tougher instead of fudgy.
- If the topping Nutella isn't drizzling smoothly, microwave it another 10-15 seconds.
What to Serve With Nutella Brownies
A scoop of vanilla ice cream or a spoonful of whipped cream both work well against the rich Nutella flavor. Fresh raspberries or strawberries cut the sweetness, and a cup of coffee makes a good pairing if you're serving these after dinner.
Storage & Serving
Store leftovers Nutella Brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap individual brownies tightly in plastic wrap and store in an airtight container for up to 3 months. They're best served the day they're baked for the fudgiest texture, but they hold up well for a few days after.
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Nutella Brownies (3-Ingredient)
INGREDIENTS
Brownies
- 1 cup Nutella
- 2 eggs large
- ½ cup all purpose flour
Topping
- ½ cup Nutella
INSTRUCTIONS
- Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Scoop 1 cup of Nutella into a microwave-safe bowl. Warm it in the microwave for about 20-30 seconds until it becomes slightly runny. This makes it easier to mix.
- Crack the two large eggs into the bowl with the warmed Nutella. Use a hand mixer to thoroughly mix the eggs into the Nutella until the mixture is smooth and well combined.
- Add the all-purpose flour to the Nutella and egg mixture. Stir until the flour is fully incorporated, and no lumps remain. Be careful not to overmix; just mix until the ingredients are combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly to the edges with a spatula.
- Place the pan in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on them to avoid overbaking, as the brownies will continue to set as they cool.
- Take out of the oven and place on a wire rack allowing brownies to cool completely in the pan.
- Using a large serrated knife, cut the brownies into squares or rectangles and serve.
- Serve drizzled with the remaining ½ cup Nutella, warmed until pourable. Enjoy!
NOTES
- Stop stirring as soon as the flour streaks disappear, overmixing can make the brownies tougher instead of fudgy.
- For a set (rather than glossy) topping, chill the finished brownies for 10 minutes before serving.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped brownies for up to 3 months.
Cheryl says
Would this recipe work with Biscoff spread instead of Nutella?
Fay says
It's not something I have tried yet but it's on my to-do list! Once I have tried and tested I'll post the recipe.