3 Ingredient Brownies
3 Ingredient Brownies are oh-so-fudgy and come together in just 5 minutes. One of the best easy brownie recipes with few ingredients!
Ingredients
- 1 1/4 cups Nutella chocolate hazelnut spread
- 2 large eggs at room temperature
- 1/2 heaping cup all-purpose flour
- 1 teaspoon kosher salt
Instructions
- PREPARE OVEN AND PAN: Preheat the oven to 350°F. Coat an 8x8 inch baking pan with cooking spray until the bottom and sides look shiny, about 30 seconds of spraying. Set the pan aside.
- MIX NUTELLA AND EGGS: Crack 2 large eggs into a medium bowl and break up the yolks with a wooden spoon or silicone spatula. Add 1 1/4 cups Nutella chocolate hazelnut spread and stir slowly until the mixture looks smooth and glossy with no streaks of egg, about 1 minute. The batter turns a rich, even chocolate brown when it is ready.
- ADD FLOUR AND SALT: Add the 1/2 heaping cup all-purpose flour and 1 teaspoon kosher salt to the bowl. Stir slowly just until no streaks of flour remain, about 30 seconds. A few small lumps are fine. Stopping here keeps the brownies soft and fudgy, and the gentle stirring gives you tender brownies every time.
- FILL THE PAN: Pour the thick batter into the prepared pan. Use the spatula to spread it into the corners until the top looks level and the batter sits in an even layer.
- BAKE: Bake for 20 minutes, until the top looks set with a thin, papery crust and the kitchen fills with the aroma of chocolate and toasted hazelnut. A toothpick poked in the center comes out with a few moist crumbs clinging to it. Moist crumbs mean fudgy brownies once they cool.
- COOL AND CUT: Let the brownies cool in the pan for 15 minutes, until the pan feels warm but comfortable to touch. Cut into 16 squares with a disposable plastic knife. The plastic blade glides through like butter and keeps every edge clean, even while the brownies are warm.
Video
Notes
STORAGE: Store the brownies in an airtight container at room temperature or in the fridge for up to 1 week. They stay at peak fudgy texture for the first 3 to 4 days.
FREEZING: Wrap each brownie individually in plastic wrap, then tuck them into a freezer bag. They keep at peak quality for up to 3 months. Thaw overnight in the fridge.
INGREDIENT TIP: Room temperature eggs blend into the Nutella smoothly and give you an even batter. Set them on the counter about an hour before baking. For gluten-free brownies, swap in your favorite gluten-free all-purpose flour, same amount. The 1 teaspoon kosher salt balances the sweetness, and you can leave it out if you prefer a sweeter brownie.
Nutrition
Serving: 1 | Calories: 149cal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 164mg | Sugar: 13g | Fiber: 1g | Calcium: 29mg | Iron: 1mg