Contents
- 1 The First Bite That Hooked Me
- 2 My First Brownie Blunder
- 3 Why These Brownies Work
- 4 A Spread With a Past
- 5 Ingredients:
- 6 How to Make Nutella Brownies
- 7 Fun Twists on Nutella Brownies
- 8 Serving Your Nutella Brownies
- 9 Storing and Serving Tips
- 10 Troubleshooting Common Issues
- 11 Your Questions Answered
- 12 Final Thoughts
- 13 Easy 3-Ingredient Nutella Brownies
The First Bite That Hooked Me
The smell of warm Nutella hit me the second I walked into my friend’s kitchen. She handed me a gooey brownie square, still steaming. One bite—crispy edges, fudgy middle—and I was obsessed. Ever wondered how you could turn three simple ingredients into something this magical? Now I make these brownies weekly. They’re my go-to when cravings strike or friends drop by. What’s your favorite last-minute dessert? Share below!My First Brownie Blunder
My first batch was… interesting. I forgot to reserve Nutella for swirling, so the top looked bare. Then I overbaked them—rock-hard edges! But the center? Pure chewy bliss. Mistakes remind us that cooking is about joy, not perfection. Even “failed” treats can bring smiles. Now I set a timer and keep extra Nutella handy. What’s your funniest kitchen fail? Tell me in the comments!Why These Brownies Work
– Nutella’s oil keeps them moist, while eggs give structure. – A pinch of salt balances the sweetness, making each bite richer. Which flavor combo surprises you most—chocolate-hazelnut or the salty-sweet finish? Try adding orange zest or chili flakes for a twist. Poll: Swirl or no swirl on top?A Spread With a Past
Nutella was born in 1940s Italy, when cocoa was scarce. A baker stretched it with hazelnuts, creating gianduja. *Did you know Nutella uses 25% of the world’s hazelnuts?* This brownie recipe twists that history into something new. Simple, global, and deeply comforting. What’s your favorite way to use Nutella? Let’s swap ideas!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 2 large | |
| Nutella | 1 ¼ cup | Reserve 1 Tbsp for topping |
| Flour | ⅔ cup | Almond or all-purpose |
| Salt | Pinch | |
| Vanilla | Dash | Optional |
| Flake sea salt | As needed | Optional, for topping |
How to Make Nutella Brownies
Step 1 Preheat your oven to 350°F. Grab a 5×8″ baking pan and lightly grease it. This ensures your brownies won’t stick. Trust me, no one likes scrubbing pans. Step 2 Whisk two eggs in a bowl until smooth. Add Nutella and mix well. A dash of vanilla boosts flavor. (Hard-learned tip: Warm Nutella slightly for easier mixing.) Step 3 Fold in flour and salt gently. Overmixing makes tough brownies. Press the batter into the pan. Swirl reserved Nutella on top for extra richness. Step 4 Bake for 25 minutes until the center is set. Let cool before slicing. Sprinkle sea salt if you like sweet-salty bites. Patience pays off here. What’s your favorite brownie add-in? Share below! Cook Time: 25 minutes Total Time: 30 minutes Yield: 8 servings Category: Dessert, BakingFun Twists on Nutella Brownies
Peanut Butter Swirl Swap half the Nutella for peanut butter. Swirl both for a classic combo. Kids and adults will love it. Espresso Kick Add a teaspoon of instant coffee to the batter. It deepens the chocolate flavor. Perfect for coffee lovers. Berry Burst Press fresh raspberries into the batter before baking. Tart berries cut the sweetness. A summer favorite. Which twist would you try first? Vote in the comments!Serving Your Nutella Brownies
Pair them with vanilla ice cream for a decadent treat. Or add fresh strawberries for a lighter touch. Both are crowd-pleasers. Drink-wise, try cold milk for a classic combo. For adults, a shot of espresso works too. Balance is key. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep brownies fresh by storing them in a sealed container. They last 3 days at room temp or 5 days in the fridge. For longer storage, freeze slices wrapped in foil—thaw at room temp before eating. *Fun fact: Cold brownies taste extra fudgy!* Want them warm? Microwave for 10 seconds. Double the batch to share or save for later. Why this matters: Proper storage keeps treats tasty and reduces waste. Do you prefer room-temp or chilled brownies?Troubleshooting Common Issues
Too dry? Overbaking is likely—check at 20 minutes next time. Batter too thick? Add a splash of milk or oil. Sticky centers? Let cool fully before slicing. Why this matters: Small tweaks make perfect brownies every time. My neighbor once added extra flour and got brownie bricks—lesson learned! Ever had a baking fail? Share your fix!Your Questions Answered
Q: Can I use gluten-free flour? A: Yes! Almond or oat flour works well. Q: How far ahead can I make these? A: Bake 2 days early—frost just before serving. Q: What if I don’t have Nutella? A: Try peanut butter or melted chocolate. Q: Can I double the recipe? A: Absolutely—use a 9×9″ pan. Q: Why add salt? A: It balances sweetness—trust me!Final Thoughts
These brownies prove magic happens with just three ingredients. My grandkids beg for them weekly! Tag @SavoryDiscovery on Pinterest with your creations. Happy cooking! —Elowen Thorn
Easy 3-Ingredient Nutella Brownies
Description
Easy, fudgy Nutella brownies made with just 3 main ingredients!
Ingredients
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk together 2 eggs. Then add in 1 1/4 cup of Nutella (reserve a Tablespoon for topping) and whisk until combined. Add a dash of vanilla here if you’d like. Finally, mix in 2/3 cup flour and a pinch of salt.
- Press batter into a 5×8″ baking pan. If you’d like, add a few small dollops of Nutella on the top and swirl them in with a toothpick.
- Bake for 25 minutes or until the center is set. Sprinkle flake sea salt on top if desired.
- Allow brownies to cool and then slice into 8 bars.
Notes
- For extra richness, serve with a scoop of vanilla ice cream or drizzle with melted Nutella.
Nutella, Brownies, Easy, 3-Ingredient