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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!

5.0 from 1 reviews
3 Ingredients Nutella Brownies
Prep time
Cook time
Total time
Serves: 10-12
  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!
Store at room temperature for 3 days.



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Katherine Cowgill by Teren Oddo Oct. 2015

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. 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,

  2. 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

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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 😊

  7. 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. 🙂

  8. 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 🙂

  9. 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.

  10. 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 🙂

  11. 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 🙂

  12. 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 🙂

  13. 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 🙂


  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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 🙂

  18. 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 ?

  19. 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 🙂

  20. 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 🙂

  21. 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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