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3 Ingredients Nutella Brownies - Yes, just 3 INGREDIENTS!!!! And possibly the nicest Brownies ever!!

3 Ingredient Nutella Brownies

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Hi Bold Bakers!

Who out there is a Nutellaholic!? I know I am! When it come to baked goods and desserts I just cant get enough of the stuff. Even though I could eat Nutella by the spoonful I’m constantly trying to think of new ways to reinvent this classic dessert spread. Once I got to experimenting, the options were endless and the flavor packed a punch. Nutty hazelnut and deep chocolate all in one silly smooth spread means it only takes a few additional ingredients to whip up some seriously good desserts. And you can even make it with my Homemade Nutella recipe!

The most iconic chocolate dessert I can think of has got to be a chocolate brownie. And while you all know I love brownies these 3 ingredient Nutella Brownies gives the classic a run for its money.

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Usually chocolate brownies are a combination of flour, cocoa powder, butter sugar, eggs, chocolate… Well this recipe cuts the ingredients down to just three! Nutella, a few eggs and just a bit of flour combine super easily to form what looks just like classic brownie batter. Infused with all that hazelnut flavor and made so simple anyone can do it, I adore this recipe.

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Once baked, these brownies are perfection. The top is crackly and the center is fudgy which for me is the sign of a perfect brownie. You will be so satisfied with the recipe and you’ll just need 3 ingredients you probably already have in your kitchen.

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If you’re like me and you can’t get enough Nutella you must give this recipe a try!

Get more 3 Ingredient Recipes!

4.37 from 155 votes
3 Ingredients Nutella Brownies - Yes, just 3 INGREDIENTS!!!! And possibly the nicest Brownies ever!!
3 Ingredients Nutella Brownies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 -12
Author: Gemma Stafford
  1. Put the Nutella, eggs and flour in a large bowl and mix until all ingredients are combines. The batter should be thick and shiny.
  2. Line a 2 inch deep 8 x 12 in baking trey with parchment paper. Pour the batter into your trey. Bake at 350F (180C) for 20-25 minutes.
  3. Remove from the oven and allow to cool fully before slicing. Enjoy!
Recipe Notes

Store at room temperature for 3 days.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. BrownieMaker on July 26, 2019 at 10:58 am

    I tried this recipe and was disappointed to find that even with all the ingredients the mix was quite small and was definitely not 10-12 servings.

    • Gemma Stafford on July 26, 2019 at 11:38 am

      Oh I’m sorry to hear that. I’ll revisit the recipe and see if it needs changing.


  2. STEPHANIE on March 14, 2019 at 10:55 am

    Gemma……Yummy…delicious brownies!!!! You made my family happy!!!. This one is super easy and going in my family cookbook. Your recipes are always in my go to list when i want to bake anything..Thank You from small town Saskatchewan,Canada.

    • Gemma Stafford on March 15, 2019 at 8:19 am

      Hi Stephanie,
      Thank you for your kind words. I am delighted that you liked this recipe. I am also happy to have you with us in Canada, such a lovely world wide community here at BBB.
      Carry on baking, we have lots more to come,
      Gemma 🙂

  3. Lynsey McGrath on March 2, 2019 at 7:28 am

    Would this work with self raising flour?

    • Gemma Stafford on March 2, 2019 at 9:43 pm

      Hi, yes that will work here. enjoy!

  4. Sadiyah on January 26, 2019 at 12:07 pm

    Hi Gemma, I have tried to make these brownies but unfortunately mine turned out to be more like a cake rather than a brownie. Is it maybe because I baked it for too long? I baked it for 20 mins as suggested from your recipe! Anyways still a very good recipe with easy steps!

  5. Lourdes Rodrigues on January 17, 2019 at 8:37 am

    Hello Gemma,
    Wanted to try out this recipe. Just one question; would this be sweet as in the actual brownies sweetness?? As I want it to make less sweet..

    Thank you..
    God bless you..

    • Gemma Stafford on January 18, 2019 at 9:04 pm

      Hi, yes these are just as sweet as a normal brownie.

  6. GrammyE on December 30, 2018 at 11:18 pm


    So…I made almost Nutella (Costco brand spread) cookies 5 days ago and I’m not going to ever make them again. Why? Because the brownies were even better and much easier. I added coconut (of course) and pecans. Pecans because hazelnuts are way overpriced here on the island but then again so is gas. Brownies are moist and some are crunchy. I’m going to eat most of them and give maybe 4 pieces away. Maybe. BTW, your site is not allowing me to upload my pic.

    • Gemma Stafford on January 2, 2019 at 12:17 pm

      YAY! i am delighted to hear that, these are such a great one to have up your sleeve.

  7. Milly Vanilly on November 10, 2018 at 11:46 am

    The perfect brownie! Thank you for the recipe

    • Gemma Stafford on November 12, 2018 at 10:23 am

      Hi there! I’m delighted to hear that, next time send us a photo!

  8. susan on August 13, 2018 at 4:58 pm

    Thanks for responding Gemma! Instead of chancing the silicone muffin molds, I added Heath toffee bits and walnuts to the recipe to make the ultimate Nutella cookie! One additional egg and a touch more nutella was required to keep a moist consistency to the cookie batter. It was phenomenal! Thanks again for your inspiring, easy recipe.

    • Gemma Stafford on August 14, 2018 at 2:43 am

      Hi Susan,
      Wow! that was an invention, all of your own.
      I love to see Bold Bakers designing their own recipes, and this is certainly one. Well done, and thank you for letting us know.
      Gemma 🙂

  9. susan on August 10, 2018 at 12:45 pm

    Hi! I was just wondering if I spooned this recipe into silicone mini muffin molds, if the recipe would work? What temperature and how long? And would i have to use non stick spray or butter each mold so that it doesn’t stick? These would be great as bite sized yummies!


    • Gemma Stafford on August 11, 2018 at 3:21 am

      Hi Susan,
      I am not sure about the baking time here, but it would need watching, but it is doable too. I think bake at 180c/350f for about 15 mins, that should do it. Yes, I would butter the mold, unless you have baking liners/cases. That will make it easier to remove them.
      My mum has done this by baking in her flat tray then cutting into bide sized squares, dusted with powdered sugar, for a gathering. Great when people need to be able to hand hold it. Bring to work cut in the tray, then plate when you get there.
      I hope this goes down well at work, you will have a job for life!
      Gemma 🙂

  10. DuckheadGiraffe on July 30, 2018 at 7:11 am

    Hi Gemma, just wanted to say that I’ve tried these and they turned out really good! It’s the first recipe of yours that I try to follow, even though I’ve been watching your videos for quite some time now. I doubled the measurements as my pan was quite big and they came out a bit fudgier than yours and the ones in the photos look, but I really liked them nonetheless! I also added dark chocolate chips and that didn’t seem to alter the end result. The only problem I had was that I used bananas as a substitute for eggs, as your website suggests when baking brownies and at the end, you could really taste them, so the brownies turned out very sweet. Maybe I used too many (four little ones for four eggs) but my batter was pretty thick, so I thought I needed more. Nevertheless, everyone liked them and I’ll be baking them again in the future!

    • Gemma Stafford on July 31, 2018 at 3:46 am

      Hi there,
      Well done you! I saw them in the photo, really looking perfect. Thank you for taking the trouble to post it.
      you could probably cut back the banana to two, or try a flax egg. you are right though, banana is sweet, and you need to consider this when using as a sub. You also need to consider the ‘oil’ in a flax egg, but a little. experiment with this, it will be your signature dish!
      Gemma 🙂

  11. Meron on July 23, 2018 at 12:52 pm

    Does the brownie taste sweet?
    If no , can I add sugar?
    If so ,how much sugar do you recommend adding?

    • Idk... on February 27, 2019 at 4:55 pm

      I think that the brownies are perfect, but try not to add too much sugar. Last time, I added 1/ 3 of a cup of sugar (I know, wayyyy too much!) and it was NASTY. But I would say maybe 1/4 of a cup or less of sugar. Thx!

      • Gemma Stafford on February 28, 2019 at 3:46 am

        Thank you for your input,
        Gemma 🙂

  12. Zahra Tailor Rangwalla on July 14, 2018 at 11:20 pm

    Hey Gemma the brownies were amazing and it takes so less prepping time that I made it before breakfast and I also wanted to give my neighbor and friends.
    So anyways I loved it! when I took a bite😍 it was melt in the mouth kinda experience 😋 yummy and my neighbor liked it too thanks Gemma for a wonderful recipe love your baking style 😋

    • Gemma Stafford on July 15, 2018 at 12:12 pm

      Yay!!!!! I’m delighted you liked this recipe. Thanks for your very kind message.


  13. Tina on July 9, 2018 at 2:48 pm

    Hi I made these today and pushed caramel m&ms into the top half way through cooking. They were amazing. I was just wondering if they’d work if I was to ripple peanut butter through the mix before baking?

    • Gemma Stafford on July 9, 2018 at 9:42 pm

      oh absolutely that would work very well. Great idea!


  14. Ellie on April 25, 2018 at 12:03 pm

    Hello. I am baking these brownies on Friday this week and I have two questions about them.
    1. Is doubling the recipe ok? We have a bigger tray than suggested.
    2. Would sandwiching Oreos inbetween the mix be ok?

    • Gemma Stafford on April 25, 2018 at 1:41 pm

      Hi Ellie,

      Yes doubling the recipe is totally fine. for sure add ores in there. Any addition like nuts, chocolate or cookies will be welcomed 🙂


  15. Ellie on April 25, 2018 at 12:01 pm

    Hey, I’m baking these brownies on Friday and I have two questions to ask! Is doubling the mix ok, we have a bigger tray?
    Also is the mix thick enough before I bake it to hold Oreos? I’ve seen some recipes that have Oreos in the middle by putting half the mc beneath and over Oreos. I was wondering if that would be ok to do with these brownies?
    Thanks 😀

    • Gemma Stafford on April 27, 2018 at 5:57 am

      Hi Ellie,
      Yes, I do believe this will work well for you. Measure your baking tray, and get the square inch measurement. This will tell you what oyu need to do to get a similar result.
      My pan is 8 x 12 inches, this is 96sq inches, and you will see that this is not a deep bake. ( think about it, as you need to add the oreo. Measure you pan, I think 1 !/2 times mine would work for double this recipe too.
      Gemma 🙂

  16. Rosemary Lord on April 7, 2018 at 11:12 am

    Can you freeze these brownies?

    • Gemma Stafford on April 7, 2018 at 1:24 pm

      Yes they freeze well.

      Gemma 🙂

  17. OJW on April 1, 2018 at 1:04 pm

    The quickness of the receipe enticed us to do another one on the same day, only think we found even after using Nutella it lacked a bit of a sweet taste, any suggestions, Gemma

    • Gemma Stafford on April 2, 2018 at 5:07 am

      Hi there,
      Yes, and this is true of this recipe, it is not so sweet.
      You could add a touch of honey/sugar/agave/stevia to make these a little sweeter. Any one will work for you, stevia needs just a slight touch, it will not affect the recipe. I hope this helps,
      Gemma 🙂

  18. leah on March 25, 2018 at 11:17 am

    Can I bake these in a cake tin?? would they turn out the same if I doubled the recipe?? Thanks

    • Gemma Stafford on March 25, 2018 at 9:14 pm

      Yes you can. You don’t need to double the recipe. Just bake the same.

      Gemma 🙂

  19. Rashidah on March 24, 2018 at 6:35 am

    Just tried the recipe for the first time. Very delicious! Thanks for sharing! 🙂

    • Gemma Stafford on March 24, 2018 at 9:25 am

      That is great, thank you for this kind review,
      Gemma 😉

  20. Abdul Muneer on March 21, 2018 at 7:19 am

    Hi Gemma,
    Is it possible to make the brownies for two people if yes please tell me the ingredients which has to be reduced and until where

    • Gemma Stafford on March 22, 2018 at 5:22 am

      Hi there,
      (2oz/60g) Nutella
      1/2 egg or so, beat one egg, add 1/2 to the batter. (or egg substitutes for brownies)
      3 tablespoons all purpose flour
      This should do it for you, bake it in a suitable pan, muffin case, etc.
      Gemma 🙂

  21. Stephanie on March 18, 2018 at 3:10 pm

    Could you measure the flour in grams? I used an online convertor and it said 80 grams. But the batter was too little and thin (I think they’ll became cookies).


    • Gemma Stafford on March 18, 2018 at 6:29 pm

      Hi Stephanie,

      I don’t have a conversion for tablespoons. I use them because they are a universal measurement. If you like to bake I strongly recommend getting a set as I use them in every recipe.


  22. Abdul Muneer on March 17, 2018 at 12:41 am

    Hi Gemma, i am doing your dish for my exams but it taste more like the brownie than nutella and do you have any suggestion to make the brownies look more appetising and why

    • Gemma Stafford on March 17, 2018 at 12:53 pm


      These are the best of both worlds because they are brownies but you definitely should be tasting Nutella. If you want to dust them with cocoa powder or icing sugar that will make then prettier.


  23. Bee on March 16, 2018 at 12:40 pm

    Hi Gemma,
    I made the brownies today and they came out a little dry even though I followed the receipe exactly. Any recommendations? Thank you.

    • Gemma Stafford on March 16, 2018 at 3:38 pm

      Hi Bee,
      It may be a temperature thing, depending on your oven. They may have been a little over baked.
      OTG ovens can be a touch hot, and if this is the cae you will need to reduce the temperature, perhaps by 10c/20f.
      Gemma 🙂

  24. Mayan on March 6, 2018 at 11:57 am

    Came out like wallpaper paste. Lol

    • Gemma Stafford on March 6, 2018 at 12:11 pm

      Haha! No! I do not believe it!
      What happened? do tell,
      Gemma 🙂

  25. Saadiyah on March 3, 2018 at 12:41 am

    Gemma! Can I reduce the brownie recipe by half..
    I know it will effect its thickness but will it still be a nice brownie or a reaalllly thin one?

    • Gemma Stafford on March 5, 2018 at 6:42 am

      Hi there,
      If you reduce the recipe reduce the size of the pan. This pan is large, 8 x 12.
      An 8 x 6 pan, or there about, will take this recipe. You can reduce your pan by packing it out with foil too, try it!
      Gemma 🙂

      • Ying on June 24, 2018 at 8:34 am

        I’ve a small pan, like an 8 x 6 that you’d suggested above. Should I make changes to the recipe or keep it the same way but perhaps it’ll come out thicker?

        • Gemma Stafford on June 25, 2018 at 5:37 am

          Hi Ying,
          Yes, you can make this deeper if you like. Your pan is 54 sq inches, mine is 96 sq inches, so really you could try this with 2/3 of the recipe. This will be a pain to work out, but it will be better than the whole batch for your pan. Write out the recipe, the divide by 3 and multiply by 2, this is math really, and then you will have it for the future too. I hope this is of help,
          Gemma 🙂

  26. Zina on February 28, 2018 at 9:41 am

    Can I use a microwave instead of an oven

    • Gemma Stafford on February 28, 2018 at 9:22 pm

      Hi Zina,

      Yes you can. They will only take around 2-3 minutes.


  27. Roslina on February 3, 2018 at 7:11 pm


    Can I use gluten free flour? If yes, do I need to add more or reduce any of the ingredients?

    Thank you.

    • Gemma Stafford on February 4, 2018 at 4:26 pm

      Hi Roslina,

      Yes you can. Just replace the same amount if you are using a gluten free all purpose flour.


  28. Carrie on January 30, 2018 at 11:02 pm

    Any idea if this would work with a substitution of coconut or almond flour for the all-purpose? Thanks!

    • Gemma Stafford on January 31, 2018 at 2:05 am

      Hi Carrie,
      I really have not tried this, but I think it is worth the experiment. I think either of these, or perhaps both are worth a shot.
      ( this section of my website will inform you, my mum says she learned to cook by reading recipes, it gives you an idea of how to adjust to suit your own need.
      Let us know how you get on! We are focusing a bit on this area of baking at the moment, so stay tuned, your experience matters,
      Gemma 🙂

  29. Shaye on January 29, 2018 at 5:14 am

    Hi Gemma,
    I’ve been binge watching all these delicious recipes on your channel for a while now and this recipe seems pretty doable for a kitchen klutz like me! However, I have a much smaller pan. Would it be ok to use the same temperature (180C) for the brownies to turn out the same as yours?
    Thanks =)

    • Gemma Stafford on January 29, 2018 at 12:02 pm

      Hi there,
      I bet you can do this!
      Yes, you can use the same temperature for a smaller pan, but the baking time may change. You will have to monitor it. When these are baked you will find them slightly firm to the touch on top. Not hard, just barely firm, you will get a feel for this.
      good to have you baking with us, I am sure you are not a klutz!
      Gemma 🙂

  30. Casi on January 11, 2018 at 9:14 pm

    Followed the recipe but these came out with very little sweetness… is this normal? I feel like I should’ve added sugar or something… I didn’t use the brand Nutella, but as an avid Nutella water, this was a very similar off-brand product. Maybe that was the reason but I would’ve never guessed. My end result is basically bread.

    • Gemma Stafford on January 12, 2018 at 8:31 pm

      Hi Casi,

      Sorry to hear that. I’m guessing it might be the brand because Nutella is very, if not overly sweet. Maybe your spread just needed more sugar.

      Hope this helps,

  31. Fran on January 4, 2018 at 11:19 am

    Hi, can you cook these in a brownie maker and if so how long to cook, thanks

    • Gemma Stafford on January 5, 2018 at 1:04 pm

      Hi Fran,
      I do not know!
      I never use one of these, I think you will need to consult your instruction book.
      Gemma 🙂

      • Fran on January 7, 2018 at 10:25 am

        Made them in brownie maker and they turned out fab, thank you

  32. HH Tube on December 28, 2017 at 3:12 pm

    I have 230g Nutella so I should use 1 egg and 9 teaspoon flour??? please answer

    • Gemma Stafford on December 29, 2017 at 4:13 am

      Hi there,
      There is so little difference here that you can follow the recipe as written.
      10g is really about 2 teaspoons, I do not think it will upset the recipe.
      1 cup (8oz/240g) Nutella
      2 eggs (or egg substitutes for brownies)
      10 tablespoons all purpose flour
      It is not teaspoons, but tablespoons of flour, that is important,
      Gemma 🙂

  33. Sharon on December 28, 2017 at 7:32 am

    Hi will love to try this recipe. Can I use cake flour as I have run out of all purpose flour?

    • Gemma Stafford on December 29, 2017 at 4:28 am

      Hi Sharon,
      Yes, that will work very well,
      Gemma 🙂

  34. Ciaocc on December 24, 2017 at 9:48 pm

    Would it be okay to double this recipe to make a thicker brownie?

    • Gemma Stafford on December 25, 2017 at 5:55 pm


      Yes feel free to double this recipe. just note you will need to cook it for longer 🙂

  35. Robert on December 19, 2017 at 5:20 pm

    I don’t have an 8×12 would a 9x9x2 be ok?

    • Gemma Stafford on December 19, 2017 at 5:49 pm

      yes that is perfectly fine 🙂

      • Robert on December 20, 2017 at 8:06 am

        Thank you 😊

  36. Aline on December 19, 2017 at 5:01 pm

    Hi! Could I replace regular flour with whole wheat flour? Cake flour?

    • Gemma Stafford on December 19, 2017 at 5:55 pm

      Hi Aline,

      You can just sub out the flour for the same amount. 🙂

  37. Eri on December 9, 2017 at 4:49 pm

    Hi Gemma,
    Wow, I made these today and they were DELICIOUS! I followed the recipe exactly as written. Thank you for posting…YUM!

    • Gemma Stafford on December 9, 2017 at 5:14 pm

      Yay!! I’m delighted to hear that Eri 🙂

  38. noemie on November 30, 2017 at 11:56 am

    Hi Gemma
    I made these delicious brownies today.
    they are made in a few minutes very quickly and easily , and I really enjoyed it just a shame that there are so many calories in the nutella😟
    Do you have another tasty brownies recipe with fewer calories.
    Thank you 😉

    • Gemma Stafford on November 30, 2017 at 7:25 pm


      Yes these guys are not shy when it comes to the calories!!! The only other brownie recipe i have is this one

      These I’m guessing are just as much. Hope this helps.

  39. Margarita Dunbar on October 30, 2017 at 7:02 pm

    I made these and they smelled amazing. Once they were finished though, they were dry. I followed the recipe exactly.

    • Gemma Stafford on October 31, 2017 at 2:00 am

      Hi margarita,
      Thank you for being in touch.
      You may have over baked them! If you substituted the eggs this will also change the texture, but I suspect they were baked a tad too long. When they feel firm to the touch they are baked!
      Gemma 🙂

  40. Blank on October 29, 2017 at 7:16 pm

    OMGGGG!!!!! This tasted sooooo good. I have already made these brownies 4 times in a week, theyre so good! To anyone wanting to try it out, go ahead, I also did it with half the recipe, worked out great!

    Thanks for helping my brownie crave! <3

    • Gemma Stafford on October 30, 2017 at 4:59 am

      Hi there,
      Thank you for this kind review of this recipe. Glad ot works well for you,
      Gemma 🙂

  41. Saffroo on October 29, 2017 at 12:28 am

    Hi Gemma
    I want to know what’s the meaning in notes you write to store at room temperature for 3 days?
    Thanks 🙂

    • Gemma Stafford on October 30, 2017 at 6:39 am

      Hi Safira,
      This is not an order, it is to indicate how long they will remain in good condition at room temperature.
      Room temperature is a subjective thing, it depends on the ambient temperature where you live. You need to get a sense of that.
      Where I grew up room temperature rarely gets above 20C, so it is generally safe to leave food out. Over that, not so much,
      Gemma 🙂

  42. Jeannie Huang on August 22, 2017 at 2:52 pm

    Hi Gemma!!! Today I am making this recipe!!!! And omg it smells amazing. The results were incredible!!! LOVE LOVE LOVE!!!!! Plz do more recipes like this. P.S. We had a stomach ache afterwards because we ate WAYYYY too much! 😉

    • Gemma Stafford on August 22, 2017 at 8:01 pm

      Hi Jeannie,

      You know you did a good job when you have a stomach ache after. Well done 🙂


  43. Rogelene on August 20, 2017 at 11:18 pm

    Hi Gemma! I have one problem about baking. Everytime I try to make cookies, the parchment paper sticks on the cookie after baking. They don’t peel off really well. I’m not sure, but it’s not supposed to be like that, right? Is there anything I can do about that?

    • Gemma Stafford on August 21, 2017 at 1:27 am

      Hi there,
      This is not parchment! I suspect what you are using is a greaseproof paper. If you butter/oil the baking tray, and then stick the paper to this, and butter the paper this will stop this happening.
      hope this helps, this is a useful thing to know for all sorts of baking, pan/tin lining etc.
      Gemma 🙂

  44. Abi on August 6, 2017 at 11:43 am

    Hi Gemma,

    Your recipes are the best. Love them!
    I currently don’t have an oven where I am it possible to steam this cake in a pot rather than baking it in the oven?

    Thank you

    • Gemma Stafford on August 7, 2017 at 2:13 am

      Hi Abi,
      Not so much for this recipe. ( this recipe however will be perfect for this. Steam in a pudding basin for best results, or use a slow cooker/crock pot.
      Please let us know how you get on with this, it is helpful to other bold bakers,
      Gemma 🙂

  45. Kirti Yadav on August 3, 2017 at 11:12 pm

    Can’t get my eyes off these brownies…They look so tempting and lovely and are so easy to make.

    • Gemma Stafford on August 4, 2017 at 1:20 am

      Hi there,
      Now, off to the kitchen with you! or the store, whichever comes first!
      Gemma 🙂

  46. Bhavika Kapadia on July 31, 2017 at 5:46 pm

    I made it it turned out really well
    The only one thing that I noticed
    In written receipe you wrote two eggs
    But when you made it you used one egg

    • Gemma Stafford on August 1, 2017 at 1:53 am

      Hi there,
      Follow the written recipe, editing can change how this appears on the video, and sometimes I use a cut down recipe to demonstrate.
      Thank you for being here with us,
      Gemma 🙂

  47. Syndrella Rodriguez on July 31, 2017 at 9:03 am

    Hi Gemma,
    U r a star…..luv u so much….☺☺
    Thank u for ur great recipes ?

  48. Rohini on July 30, 2017 at 8:45 am

    Can we make ice cream brownie sandwich with this recipe??

    • Gemma Stafford on July 31, 2017 at 2:31 am

      Hi there,
      Yes, you certainly may!
      Thank you for being in touch,
      Gemma 🙂

  49. Kathy Forester on July 29, 2017 at 8:43 pm

    I just made these. Added pecans and mini choc chips. So good and so quick!

    • Gemma Stafford on July 30, 2017 at 3:00 am

      Thank you Kathy for that great tip, good to have your input.
      Gemma 🙂

  50. oreolove on July 28, 2017 at 2:57 am

    Hi Gemma,
    Do you think that scattering some peanuts on the brownie would be nice? Or maybe some walnuts?

    • Gemma Stafford on July 29, 2017 at 4:07 am

      Hi there,
      Not so much peanuts, but toasted pecans/walnuts/slivered almonds would be good.
      Toasting nuts really changes the flavor and texture of the nut. You can do this on a dry hot pan, you need to stay with it as it is easy to burn them. Cool on a board, and chop! then oyu can add to all sorts of desserts,
      Gemma 🙂

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