3 Ingredient Nutella Brownies Recipe

Sometimes you just want dessert without spending hours in the kitchen, and that’s where these 3-ingredient Nutella brownies come in.

They’re rich, fudgy, and taste like you spent way more time on them than you did.

All you need is a jar of Nutella, some eggs, and flour yes, that’s it. No mixer, no complicated steps, just a quick stir and bake. These brownies are perfect for busy weeknights, unexpected guests, or when the chocolate craving hits hard.

What Makes These Brownies Special

These brownies have that gooey center and crisp edges we all love, but the real magic is how fast they come together. Nutella acts as both the chocolate and sugar, so you skip measuring multiple ingredients. You’ll be surprised at how chewy and decadent they taste with so little effort.

Ingredients You’ll Need

Nutella
Eggs
All-purpose flour

That’s the whole list. If you want, you can add extras like chocolate chips, chopped nuts, or a sprinkle of sea salt on top, but they’re not required.

Step by Step Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. This makes it easier to lift out the brownies later.

Step 2: Mix the Batter
In a medium bowl, whisk together eggs until smooth. Add the Nutella and stir until fully combined. Gently fold in the flour until no streaks remain. Avoid overmixing or the brownies can turn dense.

Step 3: Bake
Pour the batter into the prepared pan and spread it evenly. Bake for about 20–25 minutes. A toothpick inserted in the center should come out with moist crumbs, not completely clean.

Step 4: Cool and Slice
Let the brownies cool in the pan for at least 15 minutes before slicing. This helps them set and makes cutting easier.

Tips for the Best Brownies

Don’t overbake: Brownies keep cooking as they cool, so pull them out while slightly underdone.
Add-ins: Stir in white chocolate chips, walnuts, or swirl in extra Nutella on top for a bakery-style look.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.