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.
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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).
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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?
- Mix together- Nutella and eggs (Images 1, 2, and 3).
- Add in- The flour and mix altogether (Images 4 and 5).
- Pour into prepared pan- And bake until done (Images 6 and 7).
- 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
You can use any brand of chocolate hazelnut spread. Nutella is just the name brand version.
Cakey brownies can happen when you over-mix the batter. They are also made in other recipes by using a leavening agent, such as baking powder. You will achieve fudgy brownies with this recipe by being careful not to over-mix the batter and cooking them the appropriate time.
You have over-baked them. Most of the time you can use the trick of inserting a toothpick into the center and when it comes out clean the baked good is done. However, with these brownies, you still want there to be a few sticky crumbs left on the toothpick. So watch closely so you don't over-bake them.
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
Nutella Brownies Recipe
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Ingredients
- 1 ¼ cups Nutella
- 2 Eggs Large, Room temperature
- ½ cup All-purpose flour
Instructions
- In a mixing bowl, add Nutella and eggs and mix until smooth.
- Add flour and mix until just combined. Don't over-mix!
- Pour batter in a square pan (Dimensions: 8x8), lined with foil paper and lightly greased with oil.
- Bake at 350 degrees F for 20 minutes or until an inserted toothpick is the center comes out with a few sticky crumbs. If it comes out dry, you have over-baked these brownies.
- Let the brownies cool down completely. Then, cut slices and enjoy.
Video
Notes
- If you don't have Nutella, use any other brand of chocolate hazelnut spread.
- For the peanut butter lovers out there, heat some peanut butter and swirl it on top of the batter, prior to baking.
- Here are some add-in options- mini chocolate chips, roughly chopped nuts, shredded coconut, sea salt, extracts, spices, jams and preserves.
- Use room temperature ingredients.
- For the best fudgy texture, don't over-bake.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Reheat in the microwave for 15 seconds to make them soft and ooey gooey again.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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