How to Make 3 Ingredient Nutella Brownies

Nutella is a popular chocolate-hazelnut spread that originated in Italy. It is primarily made from sugar, palm oil, hazelnuts, cocoa solids, milk powder, lecithin (an emulsifier), and vanillin (an artificial flavoring). The exact proportions and ingredients can vary slightly by region, but these are the core components.

The flavor profile of Nutella is rich, sweet, and creamy with a dominant hazelnut taste, complemented by chocolate undertones. The hazelnuts provide a nutty depth, while the cocoa adds a smooth chocolate flavor. The milk powder contributes to the spread’s creamy texture, making it easy to spread and giving it a velvety mouthfeel. The sweetness is well-balanced, not overwhelmingly sugary, allowing the nutty and chocolatey flavors to shine through.

Nutella’s appeal lies in its ability to combine the earthy richness of hazelnuts with the indulgent taste of chocolate, creating a versatile spread that can be enjoyed on bread, in desserts, or straight from the jar.

3 Ingredient Nutella Brownies

Ingredients:
5 large eggs, room temperature
26 oz. (369 grams) hazelnut chocolate spread (such as Nutella)
1 cup (120 grams) all-purpose flour
Pinch of salt

Instructions:

1. Preheat your oven to 350°F (176°C).
2. Line a 13×9 inch (22 x 33 cm) baking pan with parchment paper, allowing the paper to hang over the sides for easy removal. Lightly spray the paper with oil.
3. In a large bowl, add a pinch of salt to the eggs and beat them until frothy.
4. If the hazelnut spread is too thick, remove the metal seal from the jar and microwave it for 30 to 45 seconds, stirring as needed until softened (but not melted).
5. Add the softened hazelnut spread to the beaten eggs and mix until creamy.
6. Gradually add the flour and stir until just combined and no dry streaks remain. Be careful not to overmix.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 20 to 24 minutes, checking for doneness at the 20-minute mark by inserting a toothpick into the center. If it comes out clean, the brownies are ready.
9. Allow the brownies to cool completely in the pan before cutting into squares.
   For fudgier brownies, wrap them in plastic wrap and refrigerate overnight before slicing.
   Store the brownies in the refrigerator for up to 7 days or freeze for up to 3 months.

Nutritional Breakdown (per serving based on 16 servings):

Calories: 267 kcal
Carbohydrates: 31g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 57mg
Sodium: 60mg
Fiber: 2g
Sugar: 23g

This breakdown assumes 16 brownies from the batch. The values may vary slightly depending on the exact ingredients and serving size.

Print the Recipe Here