Three-Ingredient Nutella Brownies
Nutella, eggs and flour. That's the entire recipe.
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Before You Start
No butter, no sugar, no cocoa. The hazelnut spread is already fat, sugar and chocolate, so all it needs is eggs for structure and a little flour to stop it turning into a pudding. They come out dense and fudgy, and they're on the table in half an hour.
Instructions
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Heat the oven to 175°C / 350°F. Line a 20 cm square tin with baking paper, letting it hang over two sides so you can lift the slab out later.
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Warm the spread for 20 seconds in the microwave so it stirs easily, then whisk in the eggs one at a time until the mixture goes glossy and a shade lighter.
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Fold in the flour and salt with a spatula. Stop the moment the streaks disappear, since overmixing here makes them cakey.
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Scrape into the tin and level the top. Scatter over the hazelnuts.
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Bake for 20 to 22 minutes. A skewer in the centre should come out with thick, sticky crumbs on it, not clean.
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Cool completely in the tin before lifting out and cutting. Warm ones taste great but fall apart.
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💡 Baker's tips
- Weigh the spread rather than spooning it. A packed cup can be 50 g over, and that's the difference between fudgy and greasy.
- Cold eggs straight from the fridge help the top set into that thin, papery crust.
🔀 Make it your own
- Push a row of whole hazelnuts or a broken chocolate bar into the batter before baking.
- Swap the hazelnut spread for smooth peanut butter plus 2 tablespoons honey for a peanut version.
📦 Storing & freezing
Airtight at room temperature for 4 days. They get fudgier on day two. Freeze cut squares for 2 months.
❓ Frequently asked
How many grams is a cup of chocolate hazelnut spread?
About 300 g per US cup, so the 1¼ cups here is roughly 375 g, near enough one standard jar.
Can I use gluten-free flour?
Yes, and it barely changes anything because there's so little flour. Use a plain gluten-free blend, weight for weight.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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