Incredible 3‑Ingredient Nutella Brownies

I love indulging in chocolate, and these brownies—made with just three ingredients—are unbelievably fudgy and satisfyingly easy to whip up. They’re perfect for when I want a quick, comforting treat without a lot of fuss.

Why I’ll Love This Recipe

I adore how effortlessly these brownies come together. I only need three pantry staples, a single mixing bowl, and under half an hour from start to finish! The result? Soft, chewy brownies with rich Nutella flavor that feel just a bit more indulgent than boxed mixes—but without any extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– Nutella (approx. 1¼ cups or 13 oz)
– 2 large eggs
– ½ cup all‑purpose flour

Directions

1. I set my oven to 350 °F (175 °C) and lightly coat an 8×8‑inch (or 9×9) baking dish with nonstick spray.

2. In a large bowl, I stir together the Nutella, eggs, and flour until the mixture looks smooth and even.

3. I pour the batter into the prepared dish and smooth the top with a spatula.

4. I bake it for about 25–30 minutes—just until a toothpick inserted in the center comes out clean. I’m careful not to over‑bake so the brownies stay moist.

5. I let them cool before slicing, then I dig in and enjoy!

Servings And Timing

For one batch, I usually get around 9 servings from an 8×8 pan. Making the batter takes about 5 minutes, and baking takes 25–30 minutes, so it’s about 30–35 minutes total from start to finish.

Variations

I often tweak the recipe depending on my mood:
– For a slightly cakey texture, I stir in ½ teaspoon of baking soda.
– Sometimes I sprinkle sea salt on top right after baking for a salty-sweet contrast.
– I love adding chopped chocolate, chocolate chips, or toasted hazelnuts for extra texture.
– If I want a gluten‑free version, I swap in a gluten‑free all‑purpose flour blend.

Storage/Reheating

If I have leftovers, I keep them in an airtight container at room temperature for up to a week, or in the fridge for up to 7 days. For longer storage, I freeze squares for a few months and thaw them overnight. To warm them up, I pop a brownie in the microwave for a few seconds—instant fudgy goodness.

FAQs

1. How Fudgy Are These Brownies?

I find them beautifully fudgy in the center with a slightly cakey edge—thanks to the rich Nutella, they stay moist and chocolatey.

2. Can I Use Egg Substitutes?

I haven’t tried replacements, but since eggs bind the batter, I’d be cautious—results may vary.

3. Should I Melt The Nutella First?

If my Nutella is stiff from refrigeration, I microwave it briefly (10–30 seconds) to soften it and make mixing easier.

4. Do These Brownies Need Refrigeration?

They don’t need to be refrigerated, though chilling them makes them chewier and more fudge‑like—still delicious either way.

5. How Large Should I Cut Them?

A standard 8×8 batch usually gives me nine squares, but I sometimes go for 12 smaller pieces if I want more moderate portions.

Conclusion

I absolutely love how this recipe combines simplicity and indulgence. Three ingredients, minimal cleanup, and under 40 minutes yields brownies that are rich, comforting, and impossible to resist. Whether it’s a spontaneous baking moment or I need a quick chocolate fix, these Nutella brownies are my go‑to treat.

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