Amazing 3 Ingredient Nutella Brownies

My mother shared this 3 Ingredient Nutella Brownie recipe with me a few weeks ago.  It is amazingly simple and utterly delicious!

3 Ingredient Nutella Brownies

You have probably seen it already.  There are literally hundreds of posts devoted to this fool-proof little treat.  Some tell you to add the egg to the Nutella, some tell you to combine the egg and the flour first…some use a touch more or less flour, some use a tablespoon more or less Nutella.  And the eggs?  Free-range, organic, duck eggs, ostrich egg, budget eggs…

But despite these differences the recipe is still essentially the same:  Super Easy!

The resulting Nutella brownies taste (surprise, surprise) like Nutella.  They are perfectly gooey inside and have the classic “cracked” brownie look.  And all for less than 3 minutes of preparation.

3 Ingredient Nutella Brownies Recipe

{Makes 12 medium brownies}

3 Ingredient Nutella Brownies


  • 1 x 400 g jar of Nutella  (this is equivalent to just over 1 ¼ cup of Nutella)
  • 2 eggs
  • 1/2 cup self-raising flour (60 g/125 ml)*
  • Optional:  1/4 tsp of salt – trust me, this makes all the difference in the world!!!

*If you do not have self-raising flour, you can make your own by adding 1 teaspoon of baking powder to half a cup of plain flour.


  • Preheat the oven to 180°C (360 °F)
  • Dump the Nutella, eggs, self-raising flour, and salt in a mixing bowl and mix until it is lumpless.
  • Place the mixture in a greased (and lined) 20 cm (8 “) brownie pan and bake for 25 minutes.




You cannot go wrong with these 3 Ingredient Nutella Brownies!  And if you do (go wrong, I mean), feel free to tell me off in the comments below.

Don’t eat too many, now!

I would love to hear what you like to add to your Nutella Brownies.  Nuts?  Raisins?  Chocolate Chips?

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Happy Hooking!



  1. Charli says

    Fab recipe- easy and affordable and went down a treat with the little and big kids alike!
    I made them as cupcakes with an oreo on the bottom rather than as a tray bake and will defo make them again!

  2. Jennifer says

    omgah these are awesome!! I doubled the recipe and accidentally doubled the salt… Oopsies, haha i also added mini oreos in and they are soooo good! Thanks for sharing this recipe!

  3. Rosanna Summers says

    I made these with gluten free flour for my wheat-intolerant daughter, and they were truly excellent. I’ve tried a number of GF brownie recipes, and they all tend to be solid and cake-like – these were just like ‘proper’ brownies – chewy and squidgy. I added a handful of toasted whole hazelnuts, which worked well. And I endorse what you say about the pinch of salt.

  4. sylvie says

    I baked these yesterday, and it was like hell… to resist eating them !! I just lost 40 pounds, and am on my way to lose more (I hope so anyway). So I baked for my nephews. I could have brooded for hours but their smiles and thanks were more than enough to cheer me up. So thank you very much for this recipe. It brought a very nice moment with my dear ones :)

  5. Lisa says

    Delicious, they didn’t last long!
    I made them for some friends who were staying over. I added 100 g of chopped toasted hazel nuts for texture before popping the mix into the tin.
    I baked them according to the instructions and found them to be moist and fudgy – even the corner pieces. I kept a corner piece by to try a couple of days later. Wrapped in cling film it retained it’s moistness.
    This will certainly be one of my standby recipes – thank you.

    • Dedri Uys says

      Nora, it sounds like you have underbaked them. This could be due to 2 things: using a smaller baking pan than indicated or variances in oven temperatures. Using a standard oven instead of a fan-assisted oven could also be an issue. They are supposed to be somewhat gooey, though.

  6. Megan says

    Thanks, these were yummy! We added chocolate chunks in the brownie mix then spread a chocolate cake covering over top after baking. The result was the ultimate death by chocolate brownie!

  7. janeybird says

    What a great brownie recipe! I added some crushed walnuts to the mix and they were yummy. Will definitely be making these again :-)

    • Dedri Uys says

      Hmmm..walnuts are my favourite. I haven’t tried that yet, but can only imagine that it’ll be nicer than peanuts.

  8. Helen says

    Just tried this recipe for the first time and I can’t believe how well they turned out! Fresh out of the oven they were amazing! Now they’ve cooled down they have gone a little cripsy and biscuity like, but that’s fine too and will be great with a tea or coffee :) thanks for the recipe!

    • Dedri Uys says

      I’m pleased they came out well. Maybe you can just shorten the cooking time by 3 minutes next time you make them?

  9. Melissa Denn says

    Just baked these and they turned out wonderfully! I’ll add nuts next time, and will have to make twice as many, because they’re such a hit in this house!

    • Dedri Uys says

      I’m so pleased that you had such success with the recipe, Melissa. It remains one of my favourite go-to recipes.

  10. Sandra says

    Disappointing, followed this receipe however my brownies were more cake like than brownies. Not at all the traditional gooey or cracked brownie.

    • Dedri Uys says

      I am sorry to hear that, Sandra. Here are some things you might look at:
      Did you use a 8″ brownie tin? A larger tin will result in thinner brownies that will over-bake very easily and become cakey.
      Did you bake the brownies longer than the specified time? Overbaking is the easiest way to kill the gooyeness.
      Did you bake them at the specified temperature? Unfortunately not all ovens are created equal and sometimes it is necessary to lower your temperature slightly.

      If you followed the recipe exactly and still got cake instead of brownie, I am a bit at a loss as to what to tell you. I make the brownies quite frequently and they have only come out cakey once when I left them in 3 minutes longer (on purpose) to make “cupcakes” for the boys.

  11. Alyssa says

    I just made it using this recipe today. It’s good but is it supposed to be a cake-like texture and not fudgy? Hehe just wanted to know if I did it right. :)

    • Dedri Uys says

      Hi Alyssa

      If you make them using the baking tray size and oven time specified, they should come out fudgy. If they come out more cakey than fudgy, you might have left them in for too long? That’s what I do if I want to use the recipe for making cupcakes instead – I just leave them in for longer.

    • Dedri Uys says

      Hmmm…they are :) Try some. Can’t go wrong with only 3 ingredients. Do you bake, Rhondda? I don’t think I’ve ever asked you.

  12. sofaliser says

    Hi! I tried this. Super easy and got a really great result. Just curious, how can I tweak this to be more cupcakey? Is it possible to add cocoa powder?

    • Dedri Uys says

      Thank you for your positive comment ;) I am still working on that one. Many people use the same recipe for cupcakes, you just bake them longer so that they aren’t doughy in the middle.

      I like my cupcakes to be a bit more airy, but so far my experimentations have fallen flat – literally. I’m eating loads of great tasting (but slightly oddly textured) failures though, so I’m not complaining too much x

  13. Leila says

    I’ve made this and they are fantastic. I was wondering if they could be made gluten free? Has anyone tried this? I’m wondering whether I would need to use a raising agent if I use gluten free flour?

    • Dedri Uys says

      Hi :) You would need to use some, yes. A teaspoon of baking powder should do. I only discovered the other day that there’s such a thing as gluten free baking powder! Using gluten-free “flour” will make them a bit more dense, but still lovely. Glad you liked them.

  14. Chloe says

    can you convert grams into cups for me? And the cm in like 8×8 pan or something like that. Sorry.. And is it okay if I use plain old flour rather than self-rising? I have to make these today and don’t have to time to stop by at the store.

    • Dedri Uys says

      A 400g jar of Nutella contains just over a cup of Nutella. 20 cm is 8″. And it is perfectly fine to use plain flour instead of self-raising. Just add a teaspoon of baking powder (NOT baking soda).

  15. says

    This recipe rocked!!
    I accidently used plain flour but it was still awesome, served with my first raspberries of the season and icecream and it was devine, will make again and again!

    • Dedri Uys says

      Chuffed to bits that you liked it, Siobhan. Raspberries and ice-cream…hmmm…now I’m hungry too. Did you leave a brownie for me?

  16. says

    I have to say I was a little sceptical having tried a good many brownie recipes before I found one everyone was happy with on taste/texture. How could something so basic/simple measure up, but it seemed like a fun recipe to try.
    Boy was I wrong, these are amazing easily as good as the more complex recipe, half the pan had gone before they were even cold.
    Kate x

    • Dedri Uys says

      Kate, I’m so pleased you liked them. They are simple, but sometimes simple can surprise you. I am more pleased about discovering your blog through this comment, though. I will need to spend quite a bit of time on there x

  17. Katie says


    We can’t get self raising flour in Germany, do you know if they can be made with plain flour and baking powder? If so how much? xx

    • Dedri Uys says

      They can be made with plain flour and baking powder, yes. You will need 5 ml (a teaspoon) of baking powder and half a cup of flour. You might find that you need to add a little bit more baking powder. In that case, use 7.5 ml (half a tablespoon) the next time. I hope this helps x

  18. Lorraine says

    Hi there, I tried these last night and they came out like a very dry fluffy cake rather than a moist brownie. I followed the recipe and even cut the baking time by 5mins. Perhaps I over mixed the batter in my kitchen aid the first time and allowed too much air in? I will let you know how this batch goes :)

    • Lorraine says

      Ok. The batter was thicker this time, so I cooked for the full time. Next time I will use the same thickness of batter for 20mins as my oven seems to cook faster. But they were definitely moister this time! So I’m getting there… :)

    • Dedri Uys says

      I’m glad they’re getting better, Lorraine. Ovens differ immensely, so you might have to cut the baking time even further. We have recently moved home and I burnt the first 3 cakes I made in the new house. I hadn’t burnt a cake for close to 10 years before that, and can only ascribe it to the oven in the new house. I just can’t get my head around the timing for the new oven. x

  19. Loops says

    What a fab idea !! I’m a useless cook but I’m going to try this and I’ll report back if I don’t kill anybody with them ;0))

  20. Lucy says

    Geat idea. I love baking but never have all the ingredients to hand. Do you think I could added chopped walnuts?I adore brownies with nuts in .

    • Dedri Uys says

      YES! Nuts rock. I’ve added all sorts, including pieces of chocolate, nuts, dried cranberries and marshmallows :)

    • Dedri Uys says

      We get 16 good-sized ones. You could also do smaller bite-sized ones and that’ll give you 24-30…depending on how tiny your bite-sizes are x

    • Dedri Uys says

      Dankie, Heidi. I have tweaked the recipe just the tiniest bit, but it is still essentially the same. It’s such a simple, brilliant, idea.

  21. Toni says

    Totally brilliant, tasty and easy! The salt does make a difference too. I do bake a lot but my work colleagues always want things ‘now’ ,so making these after work is now the easiest thing in the world for them! I did throw on a handful of choc chips just for extra indulgence. Thank you for sharing x

    • Dedri Uys says

      Just a pleasure, Toni. Thank you for your feedback. Choc chips sound lush! I added half a cup of mini marshmallows the other day and that worked well too.

  22. says

    Thanks so much for sharing this. This is the first I’ve heard of this recipe. Last week I made these using Nutella and they were fantastic! Tonight I made them again for some friends but the store didn’t have Nutella, so I made them with Jiff brand hazelnut spread. They tasted very bland. Will make yet again…with Nutella!

    • Dedri Uys says

      I hope they come out better than the Jiff brand ones. Like I said, I add a pinch of salt because it makes the world of difference. Thank you for your feedback :)

    • Dedri Uys says

      You can make them in cupcake cases if you want, Dieke, but they are gooey and dense like brownies, not cake. You’ll just end up with a brownie in a cupcake case.

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