Cooking and Serving: 45 minutes | 9 brownies
Ingredients
Nicole’s Recipe Notes | How to make 3 ingredient brownies | Ingredient substitutions
Description
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 9 brownies
Ingredients
Nicole’s Recipe Notes
How to make 3 ingredient brownies
Expert tips
Ingredient substitutions
3 Ingredient Brownies Recipe
Storage tips
Taste and texture: Chewy, chocolate hazelnut brownies made without any rice
Not too rich: Unmistakably chocolate flavored, but with the sweet taste of
Nutella: Nutella is the perfect balance of toasted hazelnuts ground with
Eggs: Three whole eggs add a lot of structure to these brownies. Beating them
Almond flour: Blanched finely ground almond flour provides the base for these
First, I like to warm the Nutella slightly until it is more runny than it is
Using a handheld mixer, beat the Nutella with 3 eggs until it’s very well
Add the almond flour, and beat again until well-combined.
The mixture will get very thick and may start to climb up the beaters.
Line an 8-inch square baking pan with parchment paper, nonstick aluminum
The brownie batter will be very sticky, and relatively thick. Use a silicone
Spread the batter into an even layer in the pan.
Bake at 325°F for about 35 minutes, or until the center of the pan of
Allow the brownies to cool to room temperature in the pan.
To make slicing them cleanly easier, refrigerate them still in the pan, until
Lift the brownies out of the pan using the lining. Use a sharp knife to slice
Handheld mixer
1 ½ cups (450 g) Nutella chocolate hazelnut spread
3 (150 g (weighed out of shell)) eggs, at room temperature
1 cup (120 g) finely ground blanched almond flour, or finely ground sifted
Instructions
Preheat your oven to 325°F. Grease and line an 8-inch or 9-inch square baking.
In a large, heat-safe bowl, place the Nutella and warm it in the microwave or.
Add the eggs to the Nutella, and using a handheld mixer, beat until smooth.
Add the almond flour and beat again until well-combined. The mixture will be.
very thickly pourable and very sticky.
Transfer the brownie batter to the prepared baking pan and, using a small.
times on the counter to break any large air bubbles.
Place the baking pan in the center of the preheated oven and bake for about.
Remove from the oven and allow to cool to room temperature in the pan.
To make the brownies easier to slice, chill in the refrigerator for about 20.
Store any leftover brownies in a sealed container in the refrigerator or.
Notes
* How to make 3 ingredient brownies
* Ingredient substitutions
* 3 Ingredient Brownies Recipe
“I made these yesterday for a pot luck and they were a hit. They’re so chewy and
chocolatey, but not too sweet. I will definitely be making them again!”
“These brownies are so rich and fudgy. No one will be able to tell that they are
* Taste and texture: Chewy, chocolate hazelnut brownies made without any rice
flour at all, like our black bean brownies
chewiness because of the nut butter.
* Not too rich: Unmistakably chocolate flavored, but with the sweet taste of
milk chocolate, not dark.
* Truly just 3 ingredients: Since Nutella already has the right balance of salt
and sugar in it, there’s no need for extra ingredients.
ingredients for 3 ingredient brownies with Nutella in small bowl, small
saucepan, and eggs just on marble surface, with names of ingredients written in
for 3 ingredient brownies with Nutella in small bowl, small saucepan, and eggs
just on marble surface, with names of ingredients written in black bold type
* Nutella: Nutella is the perfect balance of toasted hazelnuts ground with
cocoa, sugar, milk, and oil. These brownies get most of their flavor and all
of their sweetness from Nutella.
* Eggs: Three whole eggs add a lot of structure to these brownies. Beating them
well with Nutella helps create the chewy texture and that crackly top.
* Almond flour: Blanched finely ground almond flour provides the base for these
brownies. Make sure you’re using finely ground almond flour with the skins
removed. I really Diamond brand almond flour; Wellbee’s brand is also really
These chewy, rich Nutella brownies are naturally gluten free and are truly made
with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond
chewy, rich Nutella brownies are naturally gluten free and are truly made with
just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour.
HOW TO MAKE 3 INGREDIENT BROWNIES
* First, I like to warm the Nutella slightly until it is more runny than it is
right out of the jar. It is much easier to beat well that way.
* Using a handheld mixer, beat the Nutella with 3 eggs until it’s very well
combined. Try to pump the beaters up and down a bit to add as much air as you
can into the mixture. You can see that it has some bubbles after mixing.
* Add the almond flour, and beat again until well-combined.
* The mixture will get very thick and may start to climb up the beaters.
same bowl, with 3 raw eggs added (yellow yolks visible)
bowl, with 3 raw eggs added (yellow yolks visible)
same bowl with darker brown mixture of Nutella and eggs mixed together, with
some bubbles on top of mixture
bowl with darker brown mixture of Nutella and eggs mixed together, with some
bubbles on top of mixture
same bowl with brown mixture on bottom and light tan almond flour with some
clumps on top, with beaters of handheld mixer with some brown mixture on them
visible in the corner
bowl with brown mixture on bottom and light tan almond flour with some clumps on
top, with beaters of handheld mixer with some brown mixture on them visible in
same bowl with thicker brown mixture after almond flour was beaten into Nutella
and egg mixture, with one beater partially visible
bowl with thicker brown mixture after almond flour was beaten into Nutella and
egg mixture, with one beater partially visible
TRANSFER TO A PAN AND BAKE
* Line an 8-inch square baking pan with parchment paper, nonstick aluminum
foil, or heavy-duty aluminum foil that you grease well with cooking oil
* The brownie batter will be very sticky, and relatively thick. Use a silicone
spatula to scrape it into the prepared pan.
* Spread the batter into an even layer in the pan.
* Bake at 325°F for about 35 minutes, or until the center of the pan of
brownies is firm to the touch if you touch it lightly. The “toothpick test”
* Allow the brownies to cool to room temperature in the pan.
* To make slicing them cleanly easier, refrigerate them still in the pan, until
* Lift the brownies out of the pan using the lining. Use a sharp knife to slice
into 9 equal squares.
8-inch square metal baking pan lined with foil, with raw dark brown 3 ingredient
brownie mixture in single layer in pan
square metal baking pan lined with foil, with raw dark brown 3 ingredient
brownie mixture in single layer in pan
same pan with baked uncut light brown brownies with fissures demonstrating thin
pan with baked uncut light brown brownies with fissures demonstrating thin
9 cut square brown 3 ingredient brownies in same pan with tops and darker brown
sides of brownies visible
cut square brown 3 ingredient brownies in same pan with tops and darker brown
sides of brownies visible
BEAT THE EGGS WELL FOR A CRACKLE TOP
That glossy crackle on top, like we get in our chewy gluten free brownies
created when the beaten eggs mix with the sugar during baking to create a thin
meringue on top of the brownies.
Perhaps because there are so many eggs in this recipe, the shiny crackle on
these brownies is strong. In fact, the crackle develops not only the top but
also along the sides of the brownies as they bake.
To ensure the best crackle, beat the Nutella and eggs very well. I like using a
hand mixer for this task, instead of a stand mixer (or mixing it’s easier to aerate the mixture with a hand mixer. Try pumping the beaters of
the hand mixer a bit as you work the eggs and Nutella for the best results.
DON’T TRY TO REDUCE THE SUGAR
One of the reasons this works as a 3 ingredient recipe is because Nutella has
all the sugar you could need, and even the salt that all baked goods need.
I tried replacing the Nutella with Jif peanut butter and chocolate spread, which
has about 50% less sugar than Nutella. The brownies were much more dense, not
chewy, had no crackle top and just didn’t taste like brownies. They were
delicious in their own right, though.
Chewy, rich brownies in a baking tin lined with baking paper.
rich brownies in a baking tin lined with baking paper.
INGREDIENT SUBSTITUTIONS
There are only three ingredients in this super simple recipe. They all contain
potential allergens, though. The news isn’t great, but here goes nothing…
There is dairy in Nutella, but there is a dairy-free version of the beloved
chocolate hazelnut spread. The brand is Nicciolata and they have a dairy free
variety of their hazelnut cocoa spread. Be careful, though, because they have a
dairy-containing variety, too.
Nutella itself has a thinner consistency than the Nicciolata spread, though, at
room temperature. I think it would work in this recipe, but I’m not entirely
sure. It’s definitely worth a try.
For every half cup of Nutella and one-third cup of blanched almond flour this
recipe calls for one egg. I’m not overly optimistic that you could replace the
egg with an egg replacement like a “chia egg,” since the recipe is so simple and
does rely quite heavily on eggs.
No, you can’t make this recipe nut-free, I’m afraid. Although you can replace
the almond flour (see below), I haven’t been successful in replacing the Nutella
hazelnut spread with anything nut-free.
I do think that blanched, finely ground hazelnut flour would work well in place
of the almond flour. Please be sure to use finely ground blanched almond flour
(or hazelnut flour), like the kind that Honeyville and Nuts.com sell.
You can also make this recipe with an equal amount, sifted oat flour in place of almond flour. You’ll still get the crackled top,
and although the brownies are less fudgy, they’re still chewy and rich. They
don’t have the depth of flavor from the almond flour, though.
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3 INGREDIENT BROWNIES RECIPE
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Chilling time (for easy slicing): 20 minutes mins
dark brown 3 ingredient Nutella brownie with bite taken sitting on white paper
brown 3 ingredient Nutella brownie with bite taken sitting on white paper
These 3 ingredient brownies are super chewy, rich in chocolate flavor, and even
have that crinkly top. Naturally gluten free!
* 1 ½ cups (450 g) Nutella chocolate hazelnut spread
* 3 (150 g (weighed out of shell)) eggs, at room temperature
* 1 cup (120 g) finely ground blanched almond flour, or finely ground sifted
oat flour (equal amount,
* Preheat your oven to 325°F. Grease and line an 8-inch or 9-inch square baking
pan with nonstick aluminum foil, parchment paper and set it aside. If you
want to use regular aluminum foil, just grease it well with cooking oil
* In a large, heat-safe bowl, place the Nutella and warm it in the microwave or
over a simmering pot of water just until it thins out a bit. This will make
* Add the eggs to the Nutella, and using a handheld mixer, beat until smooth
and fluffy. Pump the handheld mixer up and down a few times to add more air
* Add the almond flour and beat again until well-combined. The mixture will be
very thickly pourable and very sticky.
* Transfer the brownie batter to the prepared baking pan and, using a small
offset spatula, spread into an even layer. Smack the bottom of the pan a few
times on the counter to break any large air bubbles.
* Place the baking pan in the center of the preheated oven and bake for about
35 minutes for an 8-inch pan or about 30 minutes for a 9-inch pan. The
brownies are done when the center of the pan of brownies is firm to the
* Remove from the oven and allow to cool to room temperature in the pan.
* To make the brownies easier to slice, chill in the refrigerator for about 20
minutes. Remove the brownies from the pan and use a sharp knife to slice into
* Store any leftover brownies in a sealed container in the refrigerator or
Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 41mg | Potassium: 224mg | Fiber:
4g | Sugar: 27g | Vitamin A: 81IU | Calcium: 88mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
Is there something that you can use instead of Nutella?
I’ve tried making this recipe with Jif chocolate peanut butter, but it didn’t
work well, most likely because it has 50% less sugar than Nutella. The brownies
were more dense, and not sweet enough. It “worked” in that it made a pan of
brownies, but they weren’t the same.
You will need a handheld mixer to make these brownies. A stand mixer fitted with
the whisk attachment would also work, but a handheld mixer is best. You will not
be able to be beat it well enough
Can you double the recipe in a 9×13-inch pan?
You should be able to double the recipe and make the brownies in a rectangular
9×13-inch pan. It should take 45 to 50 minutes to bake at 325°F. The doneness
test should be the same.
Can you make these brownies with almond meal?
No. This recipe only works with blanched finely ground almond flour, where the
almonds have had their skins removed and are ground very fine. Almond meal is
made with almonds with their skins intact and it’s coarsely ground.
These brownies stay fresh at room temperature for at least 3 days, if covered
with plastic wrap or sealed in a container with a tight-fitting lid. You can
also refrigerate them in the same way for up to a week.
For longer storage, you can wrap the brownies in freezer-safe plastic wrap,
either cut into bars if you have leftovers, or as an uncut square, for up to 3
months. They don’t freeze solid, so you can serve them cold right from the
freezer, or allow them to sit at room temperature for a bit before serving.
If you freeze them as an uncut square, allow it to sit at room temperature for
about 20 minutes before slicing with a large knife into 9 equal squares.
These chewy, rich Nutella brownies are naturally gluten free and are truly made
with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond
flour. #glutenfree #gf #nutella #brownies
chewy, rich Nutella brownies are naturally gluten free and are truly made with
just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond
flour. #glutenfree #gf #nutella #brownies
These chewy, rich Nutella brownies are naturally gluten free and are truly made
with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond
chewy, rich Nutella brownies are naturally gluten free and are truly made with
just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour.