3 Ingredient Nutella Brownies
These 3 ingredient Nutella Brownies are fudgy, gooey and made in one bowl! Unlike traditional Nutella brownies, these are grain free and dairy free, but you’d never tell. Paleo, Gluten Free and Vegan option.
Whenever I make some healthy Nutella, I love making no bake brownies, brownie bites, and these 3 Ingredient Nutella Brownies.
Nutella brownies have been circulating the interwebs for quite some time. These famous brownies are made using just 3 ingredients and they yield gooey and rich brownies, similar ones you’d get out of a box.
Now, as I like to do things a little different around here, I wanted to recreate these brownies, but with a twist- No actual Nutella and no white flour.
Traditional Nutella brownies use Nutella, white flour, and eggs. In my version, we use chocolate hazelnut butter (only natural ingredients and no dairy!) and almond flour instead of the white flour.
What you are left with are easy Nutella brownies that are gooey and fudgy, but with no dairy and no grains and with MUCH less sugar. They have a gorgeous chocolate flavor, with mouthfuls of rich chocolate in every bite.
How to make Nutella Brownies
The Ingredients
- Chocolate Hazelnut Spread– I’ve used homemade Nutella, chocolate hazelnut and almond butter and chocolate peanut butter. These are all healthier alternatives to traditional Nutella, but still yield the sweet, chocolate flavor. They are all also completely paleo, vegan, and gluten free.
- Eggs– Use room temperature eggs. For an egg free option, use a packaged egg replacer- NOT flax eggs or chia eggs.
- Almond Flour– Blanched almond flour gives the best texture, but you can also use almond meal.
- Chocolate Chips– Optional, but gives an extra dose of chocolate throughout!
The Instructions
Start by mixing together your chocolate hazelnut spread, eggs, and almond flour, until combined. If adding chocolate chips, fold them through. Transfer the Nutella brownie batter into an 8 x 8-inch pan and spread out using a rubber spatula. Bake the brownies for 25-28 minutes at 180C/350F. The brownies are done when a toothpick or skewer comes out ‘just’ clean from the center. Allow the brownies to cool in the pan completely, before slicing.
Nutella Brownie Tips
- If using a store bought chocolate hazelnut spread, be sure it has a smooth and creamy texture. If it happens to be a little too firm or stiff, microwave it for 30-40 seconds.
- Do not overbake the brownies, as they continue to cook as they cool.
- For ultra gooey brownies, remove them from the oven at the 25 minute mark. For thicker and chewier brownies, remove at the 30 minute mark.
- To make vegan Nutella brownies, use aquafaba or egg replacer.
Storing and Freezing Brownies
- To store: Leftover brownies can keep at room temperature, in a sealable container. They will keep well for up to 5 days. Store them in the refrigerator to keep them for up to 2 weeks.
- To freeze: Nutella brownies are freezer friendly, so store some in the freezer to enjoy when the brownie cravings strike! Store them in a ziplock bag or container, and they’ll keep for at least 6 months.
More 3 Ingredient Desserts you’ll enjoy
- Peanut Butter Cookies
- Almond Butter Cookies
- Coconut Bars
- Coconut Milk Ice Cream
- Salted Caramel Fudge
Watch how to make it
3 Ingredient Nutella Brownies (NO dairy!)
Ingredients
- 2 1/2 cups homemade "Nutella" or any chocolate spread * See notes
- 1 cup Almond Flour
- 4 large eggs or vegan subs ** See notes
Instructions
- Preheat the oven to 180C/350F. Line a 9 x 4-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all ingredients and mix until fully combined. Pour batter into the lined pan and use a spatula to spread out.
- Bake for 25-30 minutes, or until the tops are crispy and a toothpick comes out 'just' clean. Remove from the oven and allow to cool in the pan. Once cooled, slice up.
Notes
Nutrition
🙂 There does not seem to be a hyperlink to the homemade hazelnut-chocolate spread? Am I missing it? Also, do you recommend the finer ground almond flour or almond meal?
TiA
Brownies: the key to my heart. I cannot wait to make these! You should try baking with hazelnut flour too. I heard it tastes really nice!
Link not working to hazelnut butter????
It’s been updated!
this wouldn’t be considered vegan since it has eggs… right ?
Please read the full post, egg-free option included.
Iris asked the same question above…. Is there a link for the homemade hazelnut butter recipe? Thanks!!!
Hi! It’s included within the post 🙂
Hi, there’s no link. You just wrote in bold that you followed “this recipe”. ?
Hi! It’s been updated!
Awesome, thank you! ?
Looks yummy!! Could this be made with all purpose gf flour or oat flour instead of almond? Thanks:)
Hi there- It can, but the texture isn’t the best…
Thank you so much for your response:) I unfortunately cannot have almond flour/meal or coconut flour and these are used a lot in gf free baking… What would you say is the best alternative to replace these with in your recipes that use either of them or both?
Where do get hazelnut flour?
This doesn’t use hazelnut flour 🙂
These are not vegan, they have eggs in them. Do not waste my time by calling them vegan.
Read the post before making incorrect assumptions. There are TWO options, one is evidently vegan.
Enjoy.
Looks delicious. There’s doesn’t seem to be an easy method to print out just the recipe. Or did I miss something?
Hi! It is included in the recipe card 🙂
I made these vegan using the flax egg and the homemade Nutella recipe. After processing the hazelnuts/cocoa/and monkfruit sugar until my food processor started smoking..it was still pretty nutty? Is there a way to make the homemade Nutella more smooth? It seemed almost perfect..until I baked it. The brownies became more of a nut loaf lol!
Thank you for the recipe!
Hi Emily! Oh yes it depends on the food processor, some can be a little less powerful. You can add some melted chocolate to it, and even a little syrup – That often helps!
oh wow, a nut loaf hahaha!
Hey Arman,
just wondering if I can use chocolate (cacao) almond butter instead of hazelnut spread?
Love your website!
Hi Adele! If it is super smooth and is already sweetened, I don’t see why not! 🙂
I’m allergic to hazelnuts 🙁 is there any substitute I could use? Maybe chocolate almond butter?
Hi there! As long as it is sweetened, it should be okay!
I can’t wait to try these. Can the recipe be halved? (Of course my husband is asking why I would want to. Ha!)
Hi! I haven’t tried halving it sorry!
Hi there. Would you happen to have the full macros for this recipe?
Hi there, the included macros are at the bottom of the recipe card, if you need more, feel free to calculate using myfitnesspal or similar 🙂