Easy 3-Ingredient Nutella Brownies Recipe Perfect for Any Occasion

Posted on January 10, 2026

easy 3-ingredient Nutella brownies - featured image

There was this one Sunday afternoon when I found myself staring at a jar of Nutella, a couple of eggs, and some flour, wondering if I could somehow turn these humble ingredients into something magical. Spoiler: I did. And honestly, these easy 3-ingredient Nutella brownies have been my go-to sweet fix ever since.

I’ve made this recipe at least a dozen times—sometimes with friends dropping by unexpectedly, sometimes just when I needed a quick sugar hit. The best part? It’s ridiculously simple but tastes like you spent hours in the kitchen. Nutella’s rich hazelnut chocolate flavor does all the heavy lifting, making these brownies insanely delicious with barely any effort.

Why You’ll Love This Recipe

Okay, real talk—these brownies have completely spoiled me when it comes to quick desserts. There are so many reasons I keep coming back to this easy 3-ingredient Nutella brownies recipe, but here are the ones that really stick:

Super simple ingredients: You only need Nutella, eggs, and flour. No fancy baking staples or hard-to-find stuff.
Ready in under 30 minutes: From mixing to baking, these brownies come together fast. I’ve whipped them up after dinner when I suddenly remembered I promised dessert.
Fudgy, gooey texture: Thanks to the Nutella, these brownies are perfectly chewy with crispy edges. The kind of texture that makes you want to eat the whole pan (don’t worry, I won’t judge).
No mixer required: Just a bowl, a spoon, and your hands. I’ve made these while juggling a crying baby and a barking dog—zero stress.

This is the kind of recipe that makes you feel like a total kitchen rockstar without breaking a sweat. Whether you’re a baking newbie or a seasoned pro, these brownies are a sweet win every time.

What Ingredients You’ll Need

Here’s what’s awesome about this ingredient list: you probably already have everything (or something close) hanging out in your pantry. And trust me, understanding why these three ingredients work together will help you nail the recipe every time.

Nutella (1 cup / 280g) — The superstar here. I use the classic hazelnut spread, and it gives the brownies that rich, chocolate-hazelnut flavor. If you want, you can try other chocolate-hazelnut spreads, but I’m picky and stick to Nutella for the consistency and taste.
Eggs (2 large) — These bind everything together and add moisture. I always use room temperature eggs because they mix better, but if you forget, don’t stress—just crack them in and go.
All-purpose flour (½ cup / 65g) — This gives structure to the brownies. I’ve tried whole wheat, but the texture gets a bit dense, so I stick with all-purpose for that perfect fudgy chew.

Quick tip: If you want to sneak in a little extra flavor, a pinch of salt or a splash of vanilla extract can make these taste even more homemade, but it’s totally optional.

Equipment Needed

You don’t need a fancy kitchen setup to make these easy 3-ingredient Nutella brownies. I’ve made them in tiny apartments with just the basics.

8×8-inch baking pan — Metal or glass works fine. If you don’t have an 8×8, a similar-sized square pan will do.
Mixing bowl — Just one big bowl for everything.
Whisk or spoon — I usually use a spoon because it’s less messy, but a whisk speeds things up.
Measuring cups and spoons — Baking is kinda like science, so I measure for consistency.
Parchment paper or non-stick spray — For easy brownie removal (trust me on this one).

Honestly, if you have these, you’re all set. I don’t even bother with electric mixers for this recipe—sometimes less is more.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff. Here’s exactly how I make these easy 3-ingredient Nutella brownies, with all the little tricks I’ve picked up so you don’t have to guess.

Preheat and prep (5 minutes)
Preheat your oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper or spray it generously with non-stick spray. This step saves you from the dreaded stuck brownie situation.
Mix the eggs and Nutella (3 minutes)
In your mixing bowl, crack in the 2 large eggs. Add the 1 cup (280g) of Nutella straight from the jar. Stir vigorously with a spoon or whisk until the mixture is smooth and shiny. Don’t worry if it looks a little thick—that’s perfect.
Add the flour (2 minutes)
Sprinkle ½ cup (65g) of all-purpose flour over the Nutella-egg mixture. Fold it in gently using a spatula or spoon until just combined. The batter should be thick and fudgy, with no streaks of flour visible. Resist the urge to overmix—this keeps the brownies tender.
Pour and spread (1 minute)
Pour the batter into your prepared pan and smooth the top out evenly with a spatula or the back of a spoon.
Bake (20-25 minutes)
Pop the pan into the oven and bake for 20 to 25 minutes. Start checking around 20 minutes by inserting a toothpick in the center. A few moist crumbs are perfect; you don’t want it completely clean or the brownies will be dry.
Cool before slicing (15 minutes)
Let the brownies cool in the pan on a wire rack for at least 15 minutes. This step is crucial for clean slices and that fudgy texture.

And that’s it! You have a pan of irresistibly fudgy, chocolaty easy 3-ingredient Nutella brownies ready to devour.

My Best Tips & Techniques

Okay, here’s where I share all my hard-earned brownie wisdom from making this recipe way too many times:

Don’t overmix after adding flour: I used to stir until every last speck disappeared, but that made my brownies tough. Stir just until combined for the best texture.
Room temperature eggs are your friend: They blend into the Nutella more smoothly, giving you a nicer batter.
Line your pan: Parchment paper is a game-changer. I’ve tried just greasing the pan, but brownies come out cleaner and easier to slice with lining.
Watch the baking time closely: Ovens vary way more than we think. Check at 20 minutes, and if the toothpick test looks good, pull them out.
Rest before slicing: I know it’s tempting to dig in hot brownies, but they’re fragile then. Waiting makes slicing easier and the texture better.
Add a sprinkle of sea salt on top: If you’re feeling fancy, a tiny pinch of flaky sea salt right before baking contrasts beautifully with the sweetness.

Ways to Mix It Up

Once you’ve nailed the basic easy 3-ingredient Nutella brownies, you can get playful with these tweaks I’ve tested and loved:

Nutty Twist: Fold in ½ cup chopped toasted hazelnuts or walnuts for extra crunch. My family can’t get enough of this version.
Extra Chocolate: Sprinkle ¼ cup mini chocolate chips on top before baking. Melty pockets of chocolate? Yes, please.
Peanut Butter Swirl: Drop dollops of peanut butter on the batter and swirl gently with a knife before baking. It’s the peanut butter and Nutella dream team.
Espresso Kick: Stir in 1 teaspoon instant espresso powder with the flour for a subtle mocha flavor that wakes up your taste buds.
Gluten-Free Version: Swap the all-purpose flour for a ½ cup gluten-free flour blend. I’ve had great luck with Bob’s Red Mill, and the texture stays fudgy.
Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and a dairy-free chocolate-hazelnut spread. I haven’t tried this myself yet, but readers have reported success!

Serving Ideas & Storage

These easy 3-ingredient Nutella brownies are perfect on their own, but here are some ways I like to enjoy or store them:

Serve warm: Straight out of the oven with a scoop of vanilla ice cream. So indulgent.
Snack time: Cut into bite-sized squares and pack for lunchboxes or parties. These are always a hit.
Breakfast treat: Toast a slice lightly and spread with peanut butter or cream cheese for a sweet start.

Storage:

Room temperature: Store in an airtight container for up to 3 days. The fudgy texture actually improves after a day.
Refrigerator: Keep covered for up to a week. Warm slices in the microwave for 10-15 seconds to bring back softness.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Toast or microwave straight from the freezer—no thawing needed.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s a quick look at why I feel okay indulging in these brownies now and then:

Nutrient	Per Brownie (1/12th of pan)
Calories	~160
Protein	3g
Carbohydrates	18g
Fat	9g
Fiber	1g

These brownies are definitely a treat, but with Nutella’s hazelnuts and eggs, you get some protein and a little fiber. They’re a better choice than many boxed brownies or store-bought sweets, plus you know exactly what’s inside.

Final Thoughts

So that’s my easy 3-ingredient Nutella brownies recipe! I know I’ve gushed a lot, but when a dessert this simple tastes this good, I can’t help myself. It’s my secret weapon for last-minute guests, a quick fix when I’m craving chocolate, or just a little weekend indulgence.

Make it your own, try the variations, or keep it classic. Either way, these brownies will feel like a little celebration in every bite.

If you give it a go, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I get seriously excited seeing your versions. Happy baking, friends!

FAQs

Q: Can I use peanut butter instead of Nutella?

A: You totally can! The texture will be similar, but the flavor obviously shifts. I’d recommend a smooth peanut butter for the best mix, and maybe add a touch of honey or sugar if you want extra sweetness.

Q: My brownies came out too gooey in the center—what did I do wrong?

A: That usually means they need a few more minutes in the oven. Ovens vary, so try baking for an extra 3-5 minutes and check again with the toothpick. A few moist crumbs are perfect, but raw batter isn’t.

Q: Can I double this recipe for a bigger batch?

A: Absolutely! Double everything and bake in a 9×13-inch pan. The baking time will be a bit longer—about 30-35 minutes—but keep an eye on it and do the toothpick test.

Q: What’s the best way to store leftover brownies?

A: Keep them in an airtight container at room temperature for up to 3 days, or freeze slices wrapped in plastic for longer storage. I love popping frozen slices straight into the toaster oven for a quick warm-up.

Q: Can I add chocolate chips or nuts to the batter?

A: Yes! I often toss in ¼ to ½ cup of chocolate chips or chopped nuts. It adds great texture and extra flavor without complicating the recipe.

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