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Amazing 3 Ingredient Nutella Brownies

My mother shared this 3 Ingredient Nutella Brownie recipe with me a few weeks ago.  It is simple and utterly delicious!

3 Ingredient Nutella Brownies

You have probably seen it already.  There are literally hundreds of posts devoted to this fool-proof little treat.  Some tell you to add the egg to the Nutella, some tell you to combine the egg and the flour first…some use a touch more or less flour, some use a tablespoon more or less Nutella.  And the eggs?  Free-range, organic, duck eggs, ostrich egg, budget eggs…

But despite these differences, the recipe is still essentially the same:  Super Easy!

The resulting Nutella brownies taste (surprise, surprise) like Nutella.  They are perfectly gooey inside and have the classic “cracked” brownie look.  And all for less than 3 minutes of preparation.

3 Ingredient Nutella Brownies Recipe

{Makes 12 medium brownies}

3 Ingredient Nutella Brownies

Ingredients

  • 1 x 400 g jar of Nutella  (this is equivalent to just over 1 ¼ cup of Nutella)
  • 2 eggs
  • 1/2 cup self-raising flour (60 g/125 ml)*
  • Optional:  1/4 tsp of salt – trust me, this makes all the difference in the world!!!

*If you do not have self-raising flour, you can make your own by adding 1 teaspoon of baking powder to half a cup of plain flour.

Method

  • Preheat the oven to 180°C (360 °F)
  • Dump the Nutella, eggs, self-raising flour, and salt in a mixing bowl and mix until it is lumpless (that’s not a word, but it should be).
  • Place the mixture in a greased (and lined) 20 cm (8 “) brownie pan and bake for 25 minutes.

Cut

AND

Enjoy!

You cannot go wrong with these 3 Ingredient Nutella Brownies!  And if you do (go wrong, I mean), feel free to tell me off in the comments below.

Don’t eat too many, now!

I would love to hear what you like to add to your Nutella Brownies.  Nuts?  Raisins?  Chocolate Chips?

You can find me on Facebook, Bloglovin, Pinterest, Twitter, or Instagram.

Happy Baking!

Dedri

This blog post contains affiliate links. I only link to products I personally use or would use.  All opinions are my own.

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Comments

  1. I just made it using this recipe today. It’s good but is it supposed to be a cake-like texture and not fudgy? Hehe just wanted to know if I did it right. :)

    Reply

    • Hi Alyssa

      If you make them using the baking tray size and oven time specified, they should come out fudgy. If they come out more cakey than fudgy, you might have left them in for too long? That’s what I do if I want to use the recipe for making cupcakes instead – I just leave them in for longer.

    • Hmmm…they are :) Try some. Can’t go wrong with only 3 ingredients. Do you bake, Rhondda? I don’t think I’ve ever asked you.

  3. Hi! I tried this. Super easy and got a really great result. Just curious, how can I tweak this to be more cupcakey? Is it possible to add cocoa powder?

    Reply

    • Thank you for your positive comment ;) I am still working on that one. Many people use the same recipe for cupcakes, you just bake them longer so that they aren’t doughy in the middle.

      I like my cupcakes to be a bit more airy, but so far my experimentations have fallen flat – literally. I’m eating loads of great tasting (but slightly oddly textured) failures though, so I’m not complaining too much x

  4. I’ve made this and they are fantastic. I was wondering if they could be made gluten free? Has anyone tried this? I’m wondering whether I would need to use a raising agent if I use gluten free flour?

    Reply

    • Hi :) You would need to use some, yes. A teaspoon of baking powder should do. I only discovered the other day that there’s such a thing as gluten free baking powder! Using gluten-free “flour” will make them a bit more dense, but still lovely. Glad you liked them.

  6. can you convert grams into cups for me? And the cm in like 8×8 pan or something like that. Sorry.. And is it okay if I use plain old flour rather than self-rising? I have to make these today and don’t have to time to stop by at the store.

    Reply

    • A 400g jar of Nutella contains just over a cup of Nutella. 20 cm is 8″. And it is perfectly fine to use plain flour instead of self-raising. Just add a teaspoon of baking powder (NOT baking soda).

  7. This recipe rocked!!
    I accidently used plain flour but it was still awesome, served with my first raspberries of the season and icecream and it was devine, will make again and again!

    Reply

    • Chuffed to bits that you liked it, Siobhan. Raspberries and ice-cream…hmmm…now I’m hungry too. Did you leave a brownie for me?

  8. I have to say I was a little sceptical having tried a good many brownie recipes before I found one everyone was happy with on taste/texture. How could something so basic/simple measure up, but it seemed like a fun recipe to try.
    Boy was I wrong, these are amazing easily as good as the more complex recipe, half the pan had gone before they were even cold.
    Thanks
    Kate x

    Reply

    • Kate, I’m so pleased you liked them. They are simple, but sometimes simple can surprise you. I am more pleased about discovering your blog through this comment, though. I will need to spend quite a bit of time on there x

  10. Hi!

    We can’t get self raising flour in Germany, do you know if they can be made with plain flour and baking powder? If so how much? xx

    Reply

    • They can be made with plain flour and baking powder, yes. You will need 5 ml (a teaspoon) of baking powder and half a cup of flour. You might find that you need to add a little bit more baking powder. In that case, use 7.5 ml (half a tablespoon) the next time. I hope this helps x

  12. Hi there, I tried these last night and they came out like a very dry fluffy cake rather than a moist brownie. I followed the recipe and even cut the baking time by 5mins. Perhaps I over mixed the batter in my kitchen aid the first time and allowed too much air in? I will let you know how this batch goes :)

    Reply

    • Ok. The batter was thicker this time, so I cooked for the full time. Next time I will use the same thickness of batter for 20mins as my oven seems to cook faster. But they were definitely moister this time! So I’m getting there… :)

    • I’m glad they’re getting better, Lorraine. Ovens differ immensely, so you might have to cut the baking time even further. We have recently moved home and I burnt the first 3 cakes I made in the new house. I hadn’t burnt a cake for close to 10 years before that, and can only ascribe it to the oven in the new house. I just can’t get my head around the timing for the new oven. x

  13. What a fab idea !! I’m a useless cook but I’m going to try this and I’ll report back if I don’t kill anybody with them ;0))

    Reply

  14. Geat idea. I love baking but never have all the ingredients to hand. Do you think I could added chopped walnuts?I adore brownies with nuts in .
    Thanks

    Reply

    • YES! Nuts rock. I’ve added all sorts, including pieces of chocolate, nuts, dried cranberries and marshmallows :)

    • We get 16 good-sized ones. You could also do smaller bite-sized ones and that’ll give you 24-30…depending on how tiny your bite-sizes are x

    • Dankie, Heidi. I have tweaked the recipe just the tiniest bit, but it is still essentially the same. It’s such a simple, brilliant, idea.

  17. Totally brilliant, tasty and easy! The salt does make a difference too. I do bake a lot but my work colleagues always want things ‘now’ ,so making these after work is now the easiest thing in the world for them! I did throw on a handful of choc chips just for extra indulgence. Thank you for sharing x

    Reply

    • Just a pleasure, Toni. Thank you for your feedback. Choc chips sound lush! I added half a cup of mini marshmallows the other day and that worked well too.

  18. Thanks so much for sharing this. This is the first I’ve heard of this recipe. Last week I made these using Nutella and they were fantastic! Tonight I made them again for some friends but the store didn’t have Nutella, so I made them with Jiff brand hazelnut spread. They tasted very bland. Will make yet again…with Nutella!

    Reply

    • I hope they come out better than the Jiff brand ones. Like I said, I add a pinch of salt because it makes the world of difference. Thank you for your feedback :)

    • You can make them in cupcake cases if you want, Dieke, but they are gooey and dense like brownies, not cake. You’ll just end up with a brownie in a cupcake case.

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