3-Ingredient Nutella Brownies

From the kitchen of Carly

Three ingredients yield impossibly fudgy brownies that taste like pure Nutella. The eggs provide structure, the hazelnut spread does all the heavy lifting, and flour binds it together. Done in under an hour, with zero pretense.

3-Ingredient Nutella Brownies

Nutella brownies that actually work. Two eggs, a jar of spread, flour, salt, and 30 minutes later you've got fudgy squares that taste like chocolate-hazelnut cake. The trick is not overbaking, a toothpick test prevents dry. These are denser than traditional brownies but richer for it, with zero fussy technique.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 largeeggs
  • 1 1/4 cupchocolate-hazelnut spread
  • 1/2 cupall-purpose flour
  • 1/4 tspkosher salt

Instructions

  1. Set the oven to 350°F and coat an 8x8 inch baking dish with a light spray of nonstick cooking spray.

  2. Fit a stand mixer with the paddle attachment and beat the eggs on low speed until combined. Pour in the chocolate-hazelnut spread and keep beating until the mixture is smooth. Add the flour and salt, scraping down the sides of the bowl as needed, and beat until everything comes together.

  3. Scrape the batter into the prepared dish and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before cutting into 9 pieces.

Tips from the kitchen

  • Use a toothpick that comes out clean or with just a few wet crumbs, not completely dry. Overbaking turns these from fudgy to cakey fast.
  • If your Nutella is cold or stiff from the fridge, warm it slightly in the microwave before mixing so it blends smoothly with the eggs.
  • Cut while the brownies are still warm or barely cooled, they'll slice cleaner than when fully cold.

Variations

  • Swirl in 2 tablespoons of peanut butter before baking for a chocolate-hazelnut-peanut hybrid.
  • Top each square with fleur de sel or coarse sea salt before baking to cut the sweetness.
  • Mix 1 tablespoon of espresso powder into the Nutella for deeper chocolate notes and less obvious hazelnut.
  • Fold in 1/4 cup of chopped toasted hazelnuts or walnuts for textural contrast against the dense crumb.

Make ahead and storage

Store in an airtight container at room temperature for up to 3 days. Freezing works but the texture changes slightly, melting just enough to lose that fudgy edge on thaw.