Nutella Brownies Recipe (3 Ingredients, 30 Minutes)

Back in my single days, I made weekly batches of almond butter brownies—a healthier, flour-free, sweet treat I’d pack in my work lunches every day. They’re still a go-to recipe, but when I wanted something simpler, it prompted an experiment with other nut butters.

I’ve had a lot of successes (and failures) over the years, but one recipe that has stood the test of time is my 3-ingredient Nutella brownies. They’re an easy, indulgent chocolate dessert that ticks all the brownie boxes.

And it’s not just their simplicity that makes them special—though that’s certainly a big plus. I love how they transform a jar of everyone’s favorite chocolate hazelnut spread into fudgy, crackly-topped squares that satisfy any sweet tooth. The best part is that they come together in minutes with just three pantry staples: Nutella, eggs, and flour.

How To Make My 3-Ingredient Brownies

Scooping and measuring out the Nutella and cleaning the measuring cups is the hardest part of this recipe. Truly. With a scale, you can add everything in one bowl and significantly minimize cleanup. To simplify the recipe, I’m including the ingredients by weight and volume. Choose your own adventure! 

For one pan of fudgy brownies (9 to 12 servings), you’ll need:

• Baking spray
• 1 1/2 cups (420g) Nutella (or store-brand hazelnut chocolate spread)
• 3 large eggs
• 2/3 cup (83g) all-purpose flour
• Flaky sea salt, optional but highly encouraged

Preheat the oven to 350°F and line a 9×9-inch square baking pan with parchment paper, then spray the parchment with baking spray.

Add the Nutella and eggs to a large bowl. Using a handheld mixer on medium speed or a whisk and a sturdy arm, mix the Nutella and eggs together vigorously until smooth and silky, about 30 seconds. Add the flour and mix on low until just combined and no streaks remain.

Pour the batter into the baking pan and spread it to the edges. Transfer to the oven and bake until a toothpick inserted into the center comes out with just a few moist crumbs, about 20 minutes. Sprinkle with Maldon salt, if using, then set aside to cool completely.

Cut into squares and layer any leftovers in a container with parchment paper. Store in an airtight container for 4 to 5 days at room temperature or in the refrigerator for up to a week. 

Tips for Making My 3-Ingredient Brownies

• Use a scale. I can’t emphasize this enough. If you don’t already have a scale, let this be your sign to invest in one. It’s much more accurate and will save you loads of time and hassle cleaning—not just for this recipe but for all baking recipes in general.
• Use room-temperature Nutella. For easier mixing, make sure your Nutella is at room temperature.
• Don’t overmix. Once you add the flour, mix until just combined to avoid over-developing the gluten, which can make the brownies tough.
• Start checking for doneness early. Since these brownies are on the fudgier side, the toothpick test should show a few moist crumbs, not a completely clean toothpick. Overbaking can dry them out, so start checking around the 17- to 18-minute mark to ensure you get that perfect, fudgy texture.

Easy Brownie Variations

The overall flavor of this recipe is less traditional chocolate brownie and more chocolate hazelnut spread. For a deeper chocolate flavor, swap 3 to 4 tablespoons of flour for cocoa powder (this is much easier to do by weight).

I like to add a handful of dark chocolate chips or some chopped, toasted hazelnuts for texture. To give these brownies a festive look and extra flavor, swirl hazelnut butter, caramel, or sweetened cream cheese into the top of the batter.