Nutella Brownies
These Nutella Brownies are fudgy, gooey and made in one bowl! Using just 3 ingredients, they are flourless and grain free, and easily made sugar free!
Is there anything more delicious than Nutella? I think not.
I grew up eating Nutella on an almost daily basis. My morning toast had a generous portion slathered on and, more than a few times, I enjoyed spoonfuls from the jar.
In terms of recipes using it, I have a few favorites up my sleeve. I enjoy stuffing it in cookies and making fat bombs with it. Currently, though, I’ve been loving Nutella brownies.
Why you’ll love this recipe
- We can make it with either traditional Nutella or sugar free Nutella. I opted to use a sugar free chocolate spread which looks and tastes like the real deal, minus the carbs or sugar!
- It needs just 3 ingredients- Nutella (or alternative), almond flour, and eggs.
- The fudginess is on another level. Even though there is no butter or oil needed, they will taste like any good bakery-style brownie.
- Everything is made in one bowl, so there is NO excessive clean up required.
What I love about these brownies is just how easy they are to make. I often make an entire batch after dinner and serve it with a scoop of ice cream and drizzle more Nutella on top- It’s the epitome of comfort food!
How to make Nutella brownies
The Ingredients.
- Chocolate hazelnut spread– Either Nutella or Nutilight, which is a keto friendly chocolate hazelnut spread. I don’t recommend homemade Nutella, as it is too thick and natural to form a smooth batter.
- Eggs- room temperature eggs. For an egg free option, use a packaged egg replacer- NOT flax eggs or chia eggs.
- Almond Flour- blanched almond flour, not almond meal.
The Instructions.
Start by whisking together the Nutella, eggs, and almond flour until a thick batter remains. Transfer into a greased square pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
Now, remove the brownies from the oven and let them cool in the pan completely, before slicing and serving.
How to make Nutella brownies without eggs?
If you’ like to make eggless Nutella brownies, you can use one of the following egg substitutes:
- Aquafaba (liquid from a chickpea can)
- Egg replacement (like Bob’s Red Mill egg replacement)
- Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water)
Do not use chia eggs or any other egg replacement, as they will not yield firm and chewy brownies.
Tips to make the best recipe
- Your chocolate spread should be smooth. If it is a little too firm, microwave it for 30-40 seconds.
- Do not over-bake 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.
Storing and freezing instructions
- To store: Leftovers 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: Store them in a ziplock bag or container, and they’ll keep for at least 6 months.
More brownie recipes to try
Frequently Asked Questions
Nutella is suitable for those following a gluten free diet or are celiac, as none of the ingredients are derived from wheat.
Nutella would be considered healthier than white or milk chocolate, as it contains real hazelnuts and has more protein and fiber. However, it still contains sugar, so is something to enjoy in moderation.
If you can’t tolerate Nutella, you can use chocolate peanut butter or chocolate almond butter.
Like anything sweet and full of chocolate flavor, Nutella is addictive as it can be enjoyed in a plethora of ways and is popular in many countries around the world.
Nutella Brownies (3 Ingredients!)
Ingredients
- 1 1/4 cups Nutella * See notes
- 1/2 cup Almond Flour
- 2 large eggs ** See notes
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch square 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 25-27 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.
🙂 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 🙂