Easy Nutella Brownies {3 Ingredients}

The best, quick and easy chocolate Nutella brownies recipe from scratch, homemade with 3 simple ingredients in one bowl and 30 minutes. They are super fudgy, soft and chewy with crackly, crinkle tops.

I am obsessed with Nutella. I can eat it by the spoonfuls and never get enough of it. That obsession has obviously resulted in this recipe as well as other delicious chocolate hazelnut recipes like these Nutella Cookies and Nutella Syrup and even this Mini Nutella Cheesecake (No Bake).

Jump to:

• Key ingredients for 3 ingredient brownies
• Variations
• How to make easy Nutella brownies recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More brownie recipes
• Recipe

Key ingredients for 3 ingredient brownies

• Eggs- Make sure they are room temperature.
• Nutella- This chocolatey hazelnut spread is used as the base.
• Flour- All-purpose works best.

Variations

• For a peanut butter version- Use half creamy peanut butter and half Nutella in this recipe. Another option is that you can drizzle some melted peanut butter on top of the batter and use a knife to swirl it, prior to baking.
• Add jam or preserves- Like this Strawberry Jam to the batter for a fruity flavor.
• Stir in different add-ins- Into the brownie batter, such as nuts, chocolate chips, chopped nuts, or shredded coconut.
• Try various extracts- Like vanilla, maple, or mint extracts.
• Add spices- Like cinnamon, Pumpkin Spice, ginger, or cayenne pepper.
• Salted brownies- Prior to baking, top off the brownies with some sea salt.
• Top them off- Once these brownies fully cool down, you can enjoy them as is, or you can top them off with Nutella spread,  Marshmallow Frosting or Chocolate Buttercream Frosting or just a dusting of powdered sugar or even cocoa powder.

How to make easy Nutella brownies recipe from scratch?

1. Mix together- Nutella and eggs (Images 1, 2, and 3).
2. Add in- The flour and mix altogether (Images 4 and 5).
3. Pour into prepared pan- And bake until done (Images 6 and 7).
4. Chill- Cut slices and you are done (Image 8).

Tips and techniques

• If you don't have Nutella- You can make these with any other brand of chocolate hazelnut spread.
• Don't over-mix the batter- Because that will make the brownies very tough and chewy.
• All ingredients must be at room temperature- So that they blend together easily and smoothly.
• All-purpose flour can be replaced- With gluten-free flour blend. I have used Bob's Red Mill 1 to 1 successfully.
• Line your baking pan- With foil paper and lightly greased it with oil or else the brownies will stick.
• Use an inserted toothpick- To tell if these are done. Unlike other baked goods, you don't want the toothpick inserted into the center to come out clean. It should come out with a few sticky crumbs. Otherwise they will be dry and you will miss that nice, fudgy texture.
• Allow brownies to cool- Before slicing into them for best form.

Recipe FAQs

Storage

• Room temperature- These can be left out 3-5 days.
• Refrigerate- Store in a sealed container for up to 3 days. Reheat in the microwave for 15 seconds.
• Freeze- Store in a sealed container for up to 1 month. Thaw in the fridge and reheat in the microwave for 15 seconds.
• Make ahead- These can be made beforehand and placed in a sealed container in the fridge 3 days before serving or in the freezer 1 month. Thaw in the fridge and then reheat in the microwave for 15 seconds, if desired.

More brownie recipes

• Carrot Brownies
• Fudgy Oreo Brownies
• Chocolate Mint Brownies
• Chocolate Orange Brownies
• Fudgy Vegan Eggless Brownies
• Coffee Brownies (Mocha Espresso Brownies)
• Cake Mix Brownies
• How to Make Fudgy Brownies with Crackly Tops
• Fudgy Black Bean Brownies

Recipe