Nutella Brownies

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5 from 247 votes
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These Nutella Brownies are fudgy, gooey and made in one bowl! Using just 3 ingredients, they are flourless and grain free, and melt in your mouth!

nutella brownies

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 cookies with it. Currently, though, I’ve been loving Nutella brownies.

Why this recipe works

  • Works with any chocolate spread. We can make it with either traditional Nutella or homemade nutella.
  • It needs just 3 ingredients. Nutella (or alternative), almond flour, and eggs. 
  • Super fudgy. Even though there is no butter or oil needed, they will taste like any good bakery-style brownie.
  • Just one bowl. 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!

Ingredients needed

How to make Nutella brownies

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. 

3 ingredient nutella 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. 

Storage 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. 

nutella brownies

More brownie recipes to try

Frequently Asked Questions

Is Nutella gluten free?

Nutella is suitable for those following a gluten free diet or are celiac, as none of the ingredients are derived from wheat.

Is Nutella healthier than chocolate?

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.

What can I substitute Nutella with?

If you can’t tolerate Nutella, you can use chocolate peanut butter or chocolate almond butter.

Can I make this without eggs?

If you’d like to try this eggless, use an egg substitute.

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nutella brownies recipe

Nutella Brownies (3 Ingredients!)

5 from 247 votes
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! 
Servings: 12 brownies
Prep: 5 mins
Cook: 25 mins
Total: 30 mins

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.

Video

Notes

* Traditional Nutella or sugar free Nutella (Nutilight)
** For Nutella brownies without eggs, use aquafaba, flax eggs, or an egg replacement. 
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. 

Nutrition

Serving: 1brownieCalories: 195kcalCarbohydrates: 20gProtein: 4gFat: 12gSodium: 25mgPotassium: 139mgFiber: 2gVitamin A: 46IUCalcium: 48mgIron: 2mgNET CARBS: 18g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 🙂 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

  2. 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!

  3. 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?

    1. Read the post before making incorrect assumptions. There are TWO options, one is evidently vegan.

      Enjoy.

  4. Looks delicious. There’s doesn’t seem to be an easy method to print out just the recipe. Or did I miss something?

  5. 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!

    1. 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!

  6. Hey Arman,
    just wondering if I can use chocolate (cacao) almond butter instead of hazelnut spread?

    Love your website!

  7. I can’t wait to try these. Can the recipe be halved? (Of course my husband is asking why I would want to. Ha!)

    1. 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 🙂