These incredibly easy 3 ingredient brownies are fudgy and chewy have a crackly top and have the perfect texture and flavor.
Making delicious brownies doesn't have to be complicated. With just three simple ingredients - flour, eggs, and Nutella - you can create a tasty treat that's sure to satisfy your sweet tooth.
These easy-to-make brownies turn out wonderfully chewy and fudgy, with a perfect balance of texture in every bite.
The best part? They develop a crackly top as they bake, giving them that classic brownie appearance that everyone loves.
The rich, chocolatey flavor of Nutella shines through, making these brownies a hit with both kids and adults alike.
Whether you're short on time or ingredients, these three-ingredient brownies are a quick and tasty solution for dessert or a sweet snack.
For more brownie recipes, check out my brownie bites, small batch brownies, sprinkle brownies, oreo brownies, biscoff brownies, and dark chocolate brownies.
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Why this recipe works
- Texture- even though these brownies are made with only 3 ingredients, they have a fudgy and chewy texture with a crackly top.
- Flavor- the Nutella gives these brownies the delicious chocolate and hazelnut flavor that everyone loves. It tastes like Nutella in brownie form!
- 3 Ingredient recipe- you will only need 3 super simple ingredients to make these brownies: Nutella (or any other chocolate spread), eggs, and flour.
- Time- these brownies take about 5 minutes to prep and are made in under and hour from start to finish, so they are the perfect dessert if you are short in time and want to make a quick dessert with 3 simple ingredients.
- Ease- brownies never been to easy to make! All you have to do is mix the Nutella and eggs with a whisk, add the flour, and mix, pour into the pan, and bake!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Eggs– the eggs are an important component in this recipe and they are added to give the brownies a good structure.
Make sure you’re using room-temperature eggs. You will need two whole eggs to add a creamy and rich texture to the brownies.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
Nutella- you will need 1 ½ cups of Nutella for this recipe. I like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
Into a large mixing bowl, add the Nutella and eggs and mix with a whisk well until the mixture is well combined and glossy.
Add the flour (sift it for the best result), and mix it with a whisk until almost combined.
Use a rubber spatula to finish mixing the batter and mix it until just combined when there is no flour showing.
Pour the batter into a parchment paper lined 8 by 8 brownie pan and smooth it out with an offset spatula. Bake in a 180c (350f) preheated oven for 20-25 minutes. Do not overbake it to keep the brownies fudgy!
Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and Nutella. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Mix the Nutella and eggs for at least 3 minutes with a whisk until a glossy and smooth texture forms. This what creates the crackly top of the brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
- Spread the batter evenly. Use a spatula to spread the batter evenly in the pan. This ensures uniform cooking and prevents some parts from being overcooked while others remain undercooked.
- Experiment with add-ins. While the basic recipe calls for just three ingredients, don't be afraid to experiment. Try adding chopped nuts, chocolate chips, or a sprinkle of sea salt on top for extra flavor and texture.
Faq's
A basic brownie is typically made from a combination of simple ingredients. These include flour, sugar, cocoa powder, eggs, butter, and vanilla extract.
There are three main types of brownies that cater to different taste preferences. Fudgy brownies are dense, moist, and rich in chocolate flavor.
Cakey brownies have a lighter texture, resembling chocolate cake. Chewy brownies strike a balance between fudgy and cakey, offering a slightly denser texture than cake but not as gooey as fudge.
The texture of brownies depends on the ratio of ingredients used. Cakey brownies typically have more flour and leavening agents, resulting in a lighter, airier texture.
Fudgy brownies have more fat and less flour, resulting in a denser, moister texture. The number of eggs used also affects the consistency, with more eggs producing a cakier brownie.
To keep brownies fudgy, it's essential to avoid overbaking. Remove them from the oven when the edges are set but the center is still slightly gooey.
Use ingredients like melted butter and extra egg yolks to increase moisture.
Storing
For optimal freshness, make sure to store these delicious brownies at room temperature. Simply seal them in an airtight container to keep them moist and flavorful for up to 4 days.
Freezing
To freeze brownies, start by allowing them to cool completely at room temperature. Once cooled, cut the brownies into individual portions for easier thawing later.
Wrap each piece tightly in plastic wrap, ensuring no air pockets remain. For added protection, place the wrapped brownies in a freezer-safe container or resealable plastic bag.
Label the container with the date and contents, then store in the freezer. Properly frozen brownies can last up to three months without losing their flavor or texture.
When you're ready to enjoy them, simply remove the desired number of brownies from the freezer and let them thaw at room temperature for about an hour before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this brownie recipe dairy-free by replacing the Nutella with your favorite chocolate spread.
Variations
Nutella swirl- create a marbled effect by gently swirling extra Nutella into the batter before baking.
Brownie bites- use a mini muffin tin to make bite-sized brownies perfect for snacking.
Hazelnut crunch- sprinkle chopped and toasted hazelnuts on top of the brownie batter before baking for added texture.
Sea salt- sprinkle a pinch of sea salt on top of the hot brownies to enhance the chocolate flavor.
Peanut butter- add dollops of peanut butter onto the brownie batter and swirl them through the batter with a butter knife or a toothpick.
Orange zest- grate orange zest into the mixture when you mix the Nutella and the eggs for a citrusy kick.
Espresso- mix in a teaspoon of instant espresso powder to enhance the chocolate flavor and a delicious aroma.
Raspberry- dollop raspberry jam on top of the brownie batter and gently swirl it into the batter.
Chocolate- add your favorite chocolate to the brownie batter! Use your favorite chocolate bars like white chocolate, milk chocolate or dark chocolate chop it with a sharp knife, and add it to the batter.
Chocolate chips- add your favorite flavors of chocolate chips to the batter like caramel chocolate chips, peanut butter chocolate chips, butterscotch chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, semisweet chocolate chips, etc.
Serving Tips
Whipped cream- top each slice of brownie with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this brownie.
Caramel drizzle- top your brownies with a generous drizzle of warm caramel sauce.
Berry compote- top your brownies with a homemade mixed berry compote for a fruity twist.
Chocolate ganache- for chocolate lovers, spread a layer of silky chocolate ganache over cooled brownies for an extra indulgent treat.
Fresh fruit- another way to serve brownies is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Brownie pan.
- Rubber spatula.
- Kitchen scale, to make sure your measurements will be precise.
- Offset spatula to smooth out the brownie batter in the pan.
More 3 ingredient recipes
3 Ingredient No Bake Cheesecake- This 3 ingredient no bake cheesecake is the easiest cheesecake you will ever make and it tastes amazing with a creamy and silky smooth texture.
3 Ingredient Banana Bread- This insanely tender and moist 3 ingredient banana bread is the easiest way to make banana bread and is versatile.
4 Ingredient Peach Cobbler- This 4 ingredient peach cobbler is made with juicy canned peaches and an easy buttery and crunchy topping.
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If you liked this recipe
📖 Recipe
3 Ingredients Brownies (Fudgy & Chewy)
Ingredients
- 1 ½ cups Nutella
- 2 Eggs room temp, large
- ½ cup Flour AP, or cake flour
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
- Into a large mixing bowl, add the Nutella and eggs and mix with a whisk well until the mixture is well combined and glossy.
- Add the flour (sift it for the best result), and mix it with a whisk until almost combined.
- Use a rubber spatula to finish mixing the batter and mix it until just combined when there is no flour showing.
- Pour the batter into a parchment paper lined 8 by 8 brownie pan and smooth it out with an offset spatula. Bake in a 180c (350f) preheated oven for 20-25 minutes. Do not overbake it to keep the brownies fudgy!
- Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and Nutella. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Mix the Nutella and eggs for at least 3 minutes with a whisk until a glossy and smooth texture forms. This what creates the crackly top of the brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
- Spread the batter evenly. Use a spatula to spread the batter evenly in the pan. This ensures uniform cooking and prevents some parts from being overcooked while others remain undercooked.
- Experiment with add-ins. While the basic recipe calls for just three ingredients, don't be afraid to experiment. Try adding chopped nuts, chocolate chips, or a sprinkle of sea salt on top for extra flavor and texture.
Dianna Read says
These brownies are amazing, and so ridiculously easy to make. I'm not a fan of Nutella, but the Nutella doesn't dominate the flavor. The brownies are moist and tasty. My extra was to add fudge frosting, although the brownies tasted fine without. I'll definitely make these again.
Sarah says
So incredibly fudgy!