Fudgy 3-Ingredient Brownies
These fudgy 3-ingredient brownies start with a jar of Nutella, a couple of eggs, and a scoop of flour. They bake up dense and chewy, with that thin, shiny top everyone fights over.
You don’t need a mixer, a double boiler, or any weird swaps. If you keep Nutella in the pantry, you’re one bowl away from brownies.
Why These Brownies Work
They taste like a cross between a brownie and a chocolate hazelnut torte. The Nutella pulls double weight as fat and sugar, so the crumb stays soft for days.
The top gets a delicate crust that cracks when you slice, and the insides are dense without feeling heavy. It’s the fastest chocolate fix I know that still feels like a real treat.
Ingredients
- 1 cup Nutella: classic chocolate hazelnut spread works best; any similar brand is fine.
- 2 large eggs: at room temperature so they blend in smoothly.
- ½ cup all-purpose flour: spoon it into the measuring cup and level it off; don’t pack.
Variations / Substitutions
- Chocolate-hazelnut spread: any brand works, including those with dark chocolate.
- Almond flour: a cup-for-cup swap makes the brownies denser and slightly nuttier.
- Extra chocolate or nuts: stir in ¼ cup chopped hazelnuts or chocolate chips after the flour if you don’t mind breaking the three-ingredient rule.
If you want a lighter chocolate snack, my chocolate banana muffins are a good next bake.
How to Make 3-Ingredient Brownies
Step 1: Mix the Nutella and Eggs
Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment. In a medium bowl, whisk the 1 cup Nutella and 2 eggs together until smooth and glossy, about 1 minute.
The mixture thickens into the texture of melted chocolate pudding. No streaks of egg white should show at all.
Step 2: Fold in the Flour
Sprinkle the ½ cup flour over the bowl and gently fold it in with a spatula. Keep going just until the flour disappears and the batter is thick and shiny.
It stiffens quickly, so stop the moment you no longer see dry streaks. Overmixing will make the brownies tough.
Step 3: Bake the Brownies
Scrape the batter into the pan and spread it into an even layer. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
The top will look set and slightly puffed, and the whole kitchen will smell like warm hazelnut chocolate. Pull them before the toothpick comes out clean, that’s the secret to the fudgiest texture.
Step 4: Slice and Serve
Let the brownies cool completely in the pan on a wire rack. Once cooled, lift the parchment out and slice into 9 squares.
The top will crack just a little as the knife goes through, revealing that dense dark interior. Enjoy them at room temperature or cold right from the fridge.
Tips for the Best Brownies
- Room temperature eggs: blend faster and keep the batter smooth. Take them out of the fridge half an hour before you start.
- Stop folding as soon as the flour disappears.: Overworking the batter makes the brownies dense in the wrong way, almost gummy.
- Use a metal pan if you can.: It conducts heat better and gives you the crispest edges. Glass pans need a few extra minutes and can overbake the corners.
- Wipe your knife between cuts: for clean squares with no smeared edges.
Bake times by pan size and material:
| Pan Size | Metal Pan | Glass Pan |
|---|---|---|
| 8×8 inch | 20 to 25 mins | 23 to 28 mins |
| 9×9 inch | 18 to 22 mins | 20 to 25 mins |
A 9×13 pan makes brownies too thin and they tend to dry out.
Storing Leftovers
Refrigerate: Wrap individual squares and keep them in an airtight container in the fridge for up to 5 days. They get even fudgier when chilled.
Reheating: Ten seconds in the microwave softens them right back to that just-baked warmth.
What to Serve with Brownies
A scoop of good vanilla ice cream works because the cold, creamy sweetness cuts the deep chocolate hazelnut flavor. I also like a handful of fresh raspberries alongside, the tartness wakes everything up.
Frequently Asked Questions
Can I make these without Nutella?
Yes. Any chocolate hazelnut spread works, and a chocolate almond spread is a nice alternative.
Why did my brownies turn out dry?
They likely baked a couple of minutes too long. Start checking at 20 minutes, and pull the pan when a toothpick has moist crumbs, not when it comes out clean.
Can I double the recipe?
Yes. Double all three ingredients and bake in a 9×13-inch pan for 25 to 30 minutes, checking for the same moist crumb cue.
Can I add nuts or chocolate chips?
Absolutely. Fold up to ¼ cup chopped toasted hazelnuts or chocolate chips into the batter right after the flour. They’ll be four-ingredient brownies, but no one’s counting.
3-Ingredient Brownies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment. Whisk Nutella and eggs in a bowl until smooth.
- Fold in the flour just until no dry streaks remain.
- Spread batter evenly in the pan and bake 20 to 25 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely, then slice into 9 squares and serve.
