3-Ingredient Nutella Brownies

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I saw @thatrecipe.usa turn a jar of Nutella into brownies and figured there was no way that could actually work, so I had to test it myself. Spoiler: it is legit. These 3-ingredient Nutella brownies bake up as some of the fudgiest brownies I’ve ever pulled out of the oven, and the whole batter comes together from a jar of Nutella, a few eggs, and a handful of chocolate chips. No flour, no cocoa powder, no measuring out five dry ingredients. Just SO much fudge!

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What Makes These Nutella Brownies So Good

Here’s the wild part: there is no flour in these at all. The structure comes entirely from eggs. You beat the egg whites into a meringue, fold them into the Nutella and yolks, and that whipped air is what gives you a shiny, crackly top over a dense, fudgy middle. It’s the same semi-homemade, low-effort payoff I get from my Gooey Brookies, except those lean on a box of fudge brownie mix and this one leans on a jar of Nutella.

Flavor-wise, they taste more like a classic deep-chocolate brownie than straight-up Nutella, which caught me off guard in the best way. The chocolate chips melt into little molten pockets, and a drizzle of white chocolate over the top adds sweet ribbons that play off all that fudge. Rich, glossy, and impossible to stop at one. They are also naturally flourless, so they happen to be gluten-free without you doing anything extra.

Can You Really Make Brownies With Just Nutella?

Yes, you can make fudgy brownies with Nutella as the base, because Nutella already brings the sugar, fat, and cocoa a brownie needs. The eggs do the rest, yolks for richness and whipped whites for lift. That is why a jar of Nutella plus eggs (and chocolate chips for extra melt) is enough to get a real brownie with no flour. If you love a barely-any-ingredients chocolate fix like this, my Oreo Mug Cake gets there with just crushed cookies and milk microwaved into a fudgy single serving.

2-Ingredient vs 3-Ingredient Nutella Brownies

A 2-ingredient Nutella brownie is just Nutella and eggs, while the 3-ingredient version folds in chocolate chips for extra gooey pockets and a deeper chocolate hit. Both bake exactly the same way. I go with the 3-ingredient route every time because those melty chips make a real difference in the texture. If you want to try the most stripped-down take first, The Kitchn has a solid breakdown of the 2-ingredient version.

Tips for Making Nutella Brownies

Whip the egg whites until stiff

This is the one step you can’t rush. Beat the egg whites into a meringue with stiff peaks before you fold them in. That whipped structure is what replaces the flour and gives the brownies their crinkly top. Clean any Nutella mixture off your beaters first, or the whites won’t whip up.

Watch them closely near the end

The recipe I followed called for 25 minutes at 400F, but mine started to catch a little around 22 minutes, so I pulled them early. Ovens all run a little different, so start checking at 22 minutes and take them out when the top is set but the center still has a slight jiggle.

Do not skip the cool-down

Let them cool for a full hour before cutting. I know, it is torture. Warm Nutella brownies are basically molten fudge and they will fall apart on you. That wait is what gives you clean, sliceable squares.

Add the white chocolate drizzle

A drizzle of melted white chocolate over the top is optional, but it is SO worth it! Those sweet white ribbons against the dark fudge look bomb and add a little vanilla sweetness. It’s the same melty-chocolate move I love in my Mochi-Stuffed Chocolate Chip Cookies, where a gooey center is the entire point.

Storage and Leftovers

These keep really well. Store the Nutella brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. Cold, they get even denser and fudgier, which is secretly my favorite way to eat them. You can also freeze them: wrap individual squares and freeze for up to 2 months, then thaw on the counter. A quick 8 to 10 seconds in the microwave brings back that just-baked gooeyness.

Equipment

• Hand mixer
• Mixing bowls
• 9×9 baking pan
• Parchment paper
• Silicone spatula

Ingredients

• 26 oz jar Nutella
• 2 egg yolks
• 5 egg whites
• 1 cup Chocolate Chips
• 1/4 cup White Chocolate Chips, melted (optional, for drizzle)

Instructions

1. Preheat the oven to 400F. Scrape the Nutella into a mixing bowl, add the 2 egg yolks, and beat with a hand mixer until smooth and combined.
2. In a separate large, clean bowl, beat the 5 egg whites with a hand mixer until a stiff meringue forms. Make sure the beaters are clean of any Nutella mixture first.
3. Add the Nutella mixture to the egg whites and use a silicone spatula to gently fold it in until fully combined. Fold in the chocolate chips.
4. Line a 9×9 pan with parchment paper and pour in the batter, spreading it evenly.
5. Bake for 22 to 25 minutes. Start checking at 22 minutes and pull them when the top is set but the center still has a slight jiggle.
6. Let cool for a full hour. If you like, drizzle melted white chocolate over the top, then slice into squares.

Worth setting expectations: these taste more like regular brownies than they do like the jar they came out of. That surprised me. Still very good, just don’t go in expecting a hazelnut punch.

For three ingredients and no flour anywhere in sight, it’s hard to be annoyed about that. 🙌

If you make these Nutella brownies, do me a favor and leave a star rating on the recipe card below. It really helps other readers find the recipe, and I love reading your comments. Would you try it?

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