Welcome to the original recipe for 3 Ingredient Nutella Brownies! I’m thrilled to see how this recipe has spread over the internet. I came up with this recipe in my kitchen one day after several trials and it’s still one of my favorite recipes to date. It’s just so easy to make, with just 3 ingredients, 5 minutes of prep, and 15 minutes baking time.

After making my easiest Nutella cookies which I have been totally in love with, I thought about making a just as easy brownie recipe with Nutella. These brownies only need 3 ingredients and are ready in less 30 minutes from start to finish.

These baked up wonderfully. Chewy, fudgy in the middle, tasting of chocolate and hazelnut. I might play around with it a little more to see if I can make them even fudgier, but these are pretty good as they are and super easy to make.

It takes about 5 minutes to mix everything together and 15 minutes to bake. Yup, these babies are ready in under 30 minutes.

Okay, technically you should let them fully cool and set so that they don’t fall apart when you cut them, like all brownie recipes. But still ridiculously easy.

If you really love Nutella, I have a whole collection of Nutella recipes.

I also have a category of easy recipes with 4-or-less ingredients.

Print Print Recipe

Easiest Nutella Brownies


  • 1  1/4 cup Nutella
  • 2 eggs
  • 1/2 cup all purpose flour


1. Grease a 9 x9 baking pan and preheat oven to 350F. Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth. Pour into baking pan and smooth top with spatula.
2. Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out. Let brownies cool and set before cutting and serving.

Other recipes of interest:

4 Ingredient Chewy Nutella Cookies

3 Ingredient Microwave Nutella Brownie

3 Ingredient Flourless Nutella Mug Cake


183 Responses to “Easiest 3 Ingredient Nutella Brownies”

  1. Shoba Shrinivasan — February 20, 2013 at 8:57 pm


    that looks easy enough…We dont use nutella as it has hydrogenated palm oil on the ingredient and its a no-no in my home! But this one looks super easy! I also need to try an egg free version!


  2. Apple — February 21, 2013 at 11:04 pm

    Wow! Looks delicious! I love Nutella!

    • Kirbie replied: — February 22nd, 2013 @ 8:36 am

      Me too! I know I make way too many Nutella recipes on this blog, but I really really love it. Perhaps there should be a Nutella sandwich?

  3. Aisha — February 22, 2013 at 8:35 pm

    Really simple ingredients!! Can’t wait to try n bake it.. Btw the eggs need to be normal or large?

    • Kirbie replied: — February 24th, 2013 @ 12:42 am

      I used large. Hope you like the recipe!

  4. Riela — March 14, 2013 at 6:43 pm

    i love this recipe! i only use one jar of 371 g, but it still comes out perfect! not too sweet, but you can really taste the nutella!

    • Kirbie replied: — March 15th, 2013 @ 9:33 am

      glad you like it!

  5. SARE — March 15, 2013 at 6:17 am

    Hi these look amazing I would love to bake them for my sisters baby shower this weekend.
    Any chance you could convert this into grams for me please xx

    • Kirbie replied: — March 15th, 2013 @ 9:33 am

      sorry i don’t know the conversions. You might try searching the internet for a conversion

  6. Shannon — March 26, 2013 at 6:39 am

    I made these yesterday and they are perfect! Moist, chewy, and delicious! I made them in an 8×8 pan which made it last 20-25 minutes in the oven. I completely recommend anyone to make this considering it’s ridiculously easy and no one will ever guess it only took three ingredients! Plus, it tastes great.

    • Kirbie replied: — March 26th, 2013 @ 8:10 am

      Awesome! So glad you enjoy them. =)

  7. Gabrielle — April 1, 2013 at 12:28 am

    Looks awesome! How many square brownies would it approximately make?

    • Kirbie replied: — April 1st, 2013 @ 8:33 am

      The batter fills a 9 x 9 pan. As for number of brownies, that really depends on how big you cut your brownies.

  8. Lavory — April 2, 2013 at 10:12 am

    In the process of making the brownies but I don’t think the batter consistency is right.. How should it be? Hopefully u reply fast lol

    • Kirbie replied: — April 2nd, 2013 @ 11:22 am

      I can’t remember off the top of my head, but I remember it being quite thick.

  9. saira — April 3, 2013 at 6:26 am

    is all purpose flour plain flour?

    • Kirbie replied: — April 3rd, 2013 @ 8:17 am

      I think so. I mean, I don’t know where you are coming from and plain flour might mean something different where you are, but you should check your flour bag and it should say all purpose.

  10. saira — April 3, 2013 at 10:30 am

    I made the brownies and they were sooo good! Really easy to make and so yummy! I realised all purpose flour is plain flour in the UK.

    • Kirbie replied: — April 3rd, 2013 @ 10:39 am

      Oh so glad to hear they came out well for you!

  11. Mackenzie — April 15, 2013 at 4:09 am

    Can you use the whole jar of Nutella

    • Kirbie replied: — April 15th, 2013 @ 8:23 am

      I’m not sure…I also don’t know how big your jar of Nutella is since they come in different sizes.

  12. alloen — April 20, 2013 at 10:41 am

    my long distance boyfriend’s birthday is coming up, which means i need to celebrate with something along the lines of my thirteen-cookie christmas platter. since i don’t have it in me to spend a full twenty four hours in the kitchen backing again, i was looking for a few absolutely amazing recipes, and he does adore nutella.

    my question is, both overall and in terms of fudgy-oozy-deliciousness, is this or your chewy nutella blondie better?

    • Kirbie replied: — April 21st, 2013 @ 12:26 am

      I prefer this one. It’s must more fudgy.

  13. Talya — April 24, 2013 at 2:49 pm

    Yum! This recipe is an instant hit in a household with four Nutella lovers! Thanks for sharing.

    • Kirbie replied: — April 24th, 2013 @ 2:55 pm

      So glad your family enjoys it!

  14. Wayne — April 27, 2013 at 9:30 am

    Mine came out flat???

    • Kirbie replied: — April 29th, 2013 @ 9:57 am

      I’m not sure where your recipe went wrong. Sorry. It sounds like maybe your batter is too wet. Also I’m not sure what you mean by it came out flat. Did it not rise at all? the brownies won’t rise that much.

  15. jones — May 13, 2013 at 3:15 am

    can i cut the entire recipe by half and use a 7 inch circle pan to bake it?

    • Kirbie replied: — May 13th, 2013 @ 9:20 am

      I wouldn’t recommend cutting the recipe by half. I don’t think you’ll have enough for a 7 inch circle pan. I’d recommend keeping the recipe as is, bake it in your 7 inch pan and bake a little longer. They will be a bit thicker than mine turned out but they should still be good.

  16. hanes — May 13, 2013 at 7:59 pm

    is there a need to put parchment paper after greasing?

    • Kirbie replied: — May 14th, 2013 @ 8:25 am


  17. Leah — May 20, 2013 at 6:36 pm

    Just tried with half flour and half cocoa powder… It’s much darker and richer! Can’t wait until they’re ready!!!

    • Kirbie replied: — May 21st, 2013 @ 11:59 am

      Interesting, sounds good!

  18. Donna — May 29, 2013 at 12:33 pm

    used half plain flour and half self raising and put them in muffin cases for little cakes and the kids love them

    • Kirbie replied: — May 29th, 2013 @ 10:47 pm


  19. Eboni — May 31, 2013 at 12:09 pm

    Really great recipe. So simple. Next time I will add just a pinch of sugar and maybe some nuts. Thanks!

    • Kirbie replied: — May 31st, 2013 @ 12:36 pm

      glad you liked it!

  20. Shan — May 31, 2013 at 2:31 pm

    Hi thanks so much for this! This is such a simple recipe. I added some non-fat sour cream and it’s so moist and tasty! I put them in small cupcake cups and my son ate two immediately!

    • Kirbie replied: — May 31st, 2013 @ 2:33 pm

      I’m glad you and your son enjoyed them!

  21. Siti — June 12, 2013 at 3:44 am

    Ive done this a couple of times and it all turned out great! For those who needs the conversion in grams, here it is. 280gm Nutella 62gm flour, 2 eggs, a pinch of salt and chopped nuts for sprinkles..
    iTs so fun to share recipes.. I’ve been having fun baking and trying out new recipes!

    • Kirbie replied: — June 12th, 2013 @ 9:13 am

      thanks for providing the conversions to grams

  22. Engee — June 12, 2013 at 1:53 pm

    Hi, I found the exact same recipe on facebook, but what kind of flour do you use? Just the regular all-purpose?

    • Kirbie replied: — June 12th, 2013 @ 3:45 pm

      Where did you find the recipe on facebook? And yes, regular all purpose.

  23. Jimmy — June 13, 2013 at 10:36 am

    how many does this serve?

    • Kirbie replied: — June 13th, 2013 @ 12:46 pm

      Well it bakes in a 9 x 9 pan, so I guess it depends how big you cut your slices. Somewhere between 9-12?

  24. Chantelle — June 17, 2013 at 4:46 am

    This is wonderful! I added a banana for extra creaminess… yum!

    • Kirbie replied: — June 17th, 2013 @ 8:43 am

      Oh what a good idea!

  25. sydney — June 29, 2013 at 9:02 am

    these came amazing i love them and they are so easy to bake. i love Nutella and i now love this recipe its so easy to make

    • Kirbie replied: — June 30th, 2013 @ 9:00 am

      So glad you like this recipe!

  26. Mya — July 17, 2013 at 6:33 am

    Hi there may I know how long can it lasts after its cooked??can it be kept in refrigerator ??

    • Kirbie replied: — July 17th, 2013 @ 11:11 am

      I’m sorry, these have only ever lasted me until the next day. I don’t know beyond that, but I would say it should be kept in refrigerator after a day since it’s made with yogurt.

  27. BAM — August 16, 2013 at 1:00 pm

    Can any thing replace the all purpose flour

    • Kirbie replied: — August 17th, 2013 @ 12:55 pm

      Sorry, I haven’t experimented with replacements.

  28. BAM — August 16, 2013 at 3:03 pm

    i am almost done with my brownies thanks for the recipe i’m sure they will be delicious!!!!!!!!!!!!!!!!!YYYYYYYUUUUUUUMMMMMMYYYYYYYY!!!!!!!!!!!!!!!!!!!!

    • Kirbie replied: — August 17th, 2013 @ 12:55 pm

      So glad to hear you were able to make them!

  29. Kim — August 27, 2013 at 12:30 pm

    Hi Kirby..I’m 14 and want to sell these at school to make some money…its quick and easy!!
    Thing is…is a regular jar of nutella going to be enough to add up to 1 1/2 cups of nutella..or do i need to buy to jars..? Thanks

    • Kirbie replied: — August 27th, 2013 @ 8:54 pm

      I’m not sure. I would think it should be enough. I always buy the Costco size Nutella so I don’t know about the regular size ones.

  30. Lynelle — October 20, 2013 at 1:15 am

    Hi Kirby. Approximately how many tablespoons is 1 1/4 cups of Nutella?

    • Kirbie replied: — October 20th, 2013 @ 9:10 pm

      I believe there are 4 tbsp in 1/4 cup, so 20?

  31. Jennifer — December 7, 2013 at 6:00 am

    My kids love them. So easy and fast to make.

    • Kirbie replied: — December 8th, 2013 @ 11:58 pm


  32. Isa — January 14, 2014 at 9:40 am

    Added a bit more flour, weren’t very fudgy and if I gabe it to someone I don’t think they would’ve differentiated between if it was Nutella or ordinary chocolate.

    • Kirbie replied: — January 14th, 2014 @ 10:32 am

      Actually if you add more flour it will make it less fudgy. I think you can taste the Nutella

  33. Lex — February 3, 2014 at 10:16 pm

    Would it work with a 9×13 pan… its what I usually make brownies in. And I dont have another pan.. :(

    • Kirbie replied: — February 3rd, 2014 @ 10:32 pm

      unfortunately, there is not enough batter for a 9 x 13. You would have to adjust the batter amount and probably also adjust baking time.

  34. Lex — February 3, 2014 at 10:40 pm

    Okay. :) Thanks so much for getting back right away!! ? I know it’s late. Ill try it and let you know how it turns out

    • Kirbie replied: — February 4th, 2014 @ 9:37 am

      Hope it turns out well!

  35. Stephanie — March 25, 2014 at 4:33 am

    Hi. Can I use aluminium tray to bake them?

    • Kirbie replied: — March 25th, 2014 @ 8:31 am

      I’m not sure what you mean by aluminum tray. If it is flat without any edges your batter might spill over. Also is it is 9 x 9? because you need something 9 x 9 for the batter amount the recipe makes.

  36. Jess — March 26, 2014 at 5:12 am

    I don’t know if you have heard of Biscoff Spread. But it is soooo good. It’s basically made out of crushed biscoff cookies. Do you think this recipe would work replacing the nutella with that?

    • Kirbie replied: — March 26th, 2014 @ 8:10 am

      I love biscoff! I don’t think it will work in this recipe as a direct substitute though

  37. linda — March 26, 2014 at 5:21 am

    hi, ive baked them for 15 minutes but when inserting toothpick in center it does not come clean but by the edges it does. do it continue baking? afraid to dry them out like you mentioned…

    • Kirbie replied: — March 26th, 2014 @ 8:12 am

      You should probably cook it slightly longer. It’s a little bit of a judgment call. Does it look done? Also adding the nuts might increase the cooking time slightly. I’m also not sure if adding nuts might break the batter up too much, depending on how much you added

  38. linda — March 26, 2014 at 5:22 am

    i also put the nut topping on before baking. dont know if this was a mistake or not..

  39. Fal — March 26, 2014 at 4:27 pm

    I just made these, and they are phenomenal! Thank you for the recipe! I could not believe how simple it was.

    • Kirbie replied: — March 26th, 2014 @ 11:53 pm

      I’m so glad you like them!

  40. Claire — March 29, 2014 at 11:40 am

    Hello, when you say 9×9 tin, do you mean 9 inches?

    • Kirbie replied: — March 30th, 2014 @ 12:25 am

      yes a 9 inch by 9 inch pan

  41. Trev — March 31, 2014 at 7:31 pm

    Lol love the dude didn’t like Nutella or eggs, one ingredient left.. Btw looking for something gluten free, glass of water seems the recommended recipe

  42. jc — April 5, 2014 at 4:08 pm

    what will happen if i use i cup of flour instead of half?

    • Kirbie replied: — April 5th, 2014 @ 6:46 pm

      they won’t taste very good unless u also double all the other ingredients and bake it in a bigger pan.

  43. Astha — April 6, 2014 at 9:02 am

    Loved the recipie… It turned out really awesome. I had some friends over for dinner and I served these brownies with vanilla ice cream and chocolate sauce.
    I doubled the quantity, and it turned out perfect .
    Thankyou for the lovely receipe

    • Kirbie replied: — April 6th, 2014 @ 9:15 am

      I’m so glad you loved the recipe! It sounds delicious with the ice cream and choc sauce!

  44. Dandara — April 10, 2014 at 3:27 pm

    It’s so easy, I loved it. I used Ganache instead of Nutella and it was delicious!

    • Kirbie replied: — April 10th, 2014 @ 3:30 pm

      Ooh, using ganache. Interesting! Glad it worked!

  45. Beth — April 16, 2014 at 2:45 pm

    These took more like 30 minutes to bake before they weren’t visibly wet (and even then they jiggled like cheesecake when they came out of the oven), but eventually after letting them cool they firmed up. They came out like a cross between fudge and brownies, and they’re definitely easy! I’ll keep them in my file of desserts to quick make when I’m surprised by needing something. Thanks for sharing!

    • Kirbie replied: — April 16th, 2014 @ 6:46 pm

      I’m glad these eventually turned out for you but they should not have taken so long. I think maybe you had too much Nutella and I’m wondering what you are using the measure out your Nutella.

  46. Paige — April 17, 2014 at 3:36 am

    Do u have to use purpose flower or can u just use normal flour

    • Kirbie replied: — April 17th, 2014 @ 12:11 pm

      i’m not sure what you mean by normal flour?

  47. Beth — April 17, 2014 at 8:02 am

    Measuring cup, leveled off with a knife. The cooking time could very well be my oven, as I have a new one and haven’t had time to properly calibrate it. These were even firmer after cooling overnight, and could even be removed from the pan without using a spatula.

    • Kirbie replied: — April 17th, 2014 @ 12:14 pm

      The cookies definitely do firm up significantly after cooled. I always tell people that it’s okay if it looks a little soft at first because it does firm up after a while

  48. brazier — April 18, 2014 at 11:46 am

    What temperature?

    • Kirbie replied: — April 18th, 2014 @ 12:11 pm

      as stated in the recipe, 350F

  49. Mike — April 18, 2014 at 7:23 pm

    BTW, these look amazing. I’m gonna make a ton of these tomorrow.

    • Kirbie replied: — April 19th, 2014 @ 9:04 pm

      hope u like them!

  50. Penny — April 18, 2014 at 8:54 pm

    Can i use an aluminium baking pan which is 310mm length x 214mm width?

    • Kirbie replied: — April 19th, 2014 @ 9:09 pm

      A 9 x 9 inch pan makes a thin layer of brownies, so if you use a pan that is any bigger, you won’t have enough batter.

  51. Hui li — April 22, 2014 at 2:32 am

    I only have a 8×8 baking pan how should I change the recipe?

    • Kirbie replied: — April 22nd, 2014 @ 7:55 am

      that is close enough that you shouldnt have to change the recipe. you might need to bake longer though since the brownies will be slightly thicker.

  52. Sara — May 16, 2014 at 9:40 am

    Can you use the jif hazelnut spread in place of Nutella if someone doesn’t gave Nutella?

    • Kirbie replied: — May 16th, 2014 @ 9:59 am

      I haven’t tried it with jif. It may work but I’m not sure if the consistency is exactly the same so they might be too runny, or too dry

  53. jc — May 17, 2014 at 11:19 pm

    can i use melted dark choc chips instead of nuttela? i feel like i could cause its the same consistency…

    • Kirbie replied: — May 18th, 2014 @ 12:08 am

      No, melted choc chips does not have the same consistency and also does not have the same fat content, etc, so it won’t work the same

  54. Star — June 11, 2014 at 10:30 am

    I made this for a get-together with my friends. I can’t believe how well they turned out. Thanks so much for sharing this recipe!

    • Kirbie replied: — June 11th, 2014 @ 10:54 pm

      yay! I love this recipe!

  55. LN — June 12, 2014 at 9:40 am

    This is so good, I’ve made it as a birthday brownie, very much appreciated! Thanks a lot for the recipe!

    • Kirbie replied: — June 13th, 2014 @ 12:53 am

      So glad you like it!

  56. Molly — July 1, 2014 at 3:03 pm

    Very tasty recipe. I added a teaspoon of vanilla and a dash of salt.

    • Kirbie replied: — July 1st, 2014 @ 11:44 pm


  57. Ennam — September 9, 2014 at 12:21 pm

    1 cup size?! How big should the cup be?

    • Kirbie replied: — September 9th, 2014 @ 4:41 pm

      I’m using US measuring sizes. There is a 1 cup in US measuring sizes, not sure what the conversion is for you

  58. anneqwish — September 9, 2014 at 6:43 pm

    can I bake it in a toaster oven?

    • Kirbie replied: — September 10th, 2014 @ 1:41 am

      i have not tried, but I usually don’t have much success doing so and you may need to adjust the settings to get it to work in a toaster oven

  59. Ray — September 11, 2014 at 11:35 pm

    It seems your recipe has global appeal.. How nice!  All purpose flour is often referred to as plain flour in much of Europe. It’s the white non-whole grain wheat flour that is not specially made specifically for pastries or cakes, and is not self-raising.

    1.4 cups in *Imperial* Tablespoons (they’re bigger than US Tablespoons) is about 17, although saying 296 ml makes more sense. 

    One US cup is about 240 ml.

    350 F is approximately 177 Celsius. 

    9 inches is about 228.6 mm. 

    Hope that helps.

    Oh yeah, 2 eggs are still roughly 2 eggs! ;)

    • Kirbie replied: — September 12th, 2014 @ 12:49 am

      thanks for taking the time to provide these conversions!

  60. Addgenmom — September 17, 2014 at 10:51 am

    In the US, Nutella is commonly sold in grocery stores in a 13 ounce jar… That comes out perfectly to 1 1/4 cups. (I measured it out to double check). 
    p.s. I am using this recipe tonight for a kids group to make at church… Did a trial run at home… Yum!

    • Kirbie replied: — September 17th, 2014 @ 4:00 pm

      thanks for sharing the conversions!

  61. Reign — October 5, 2014 at 4:35 pm

    I used super fine milled oats instead of wheat flour (can eat wheat) and a pinch of whole oats and omg! They didn’t last the day between myself, my son and my partner. And my son lived making them, he wants to make them every weekend. We are all Nutella lovers =)

    • Kirbie replied: — October 5th, 2014 @ 9:01 pm

      that’s awesome! I have a whole collection of Nutella recipes, I hope you enjoy!

  62. coolkid — October 27, 2014 at 11:26 am

    I love them they fast gorgeous I added a bit of sugar well half a table spoon you should try it !!!!!!

    • Kirbie replied: — October 27th, 2014 @ 3:03 pm

      hmm, I wonder if adding more sugar would make it a bit too sweet? I found it pretty sweet as is. but i’m glad it worked out for you

  63. coolkid — October 28, 2014 at 4:53 am

    Well I didn’t add a whole load of nutella

    • Kirbie replied: — October 28th, 2014 @ 9:27 am

      right, I’m just saying that for me, using the recipe as is, i found them pretty sweet as is. but of course people’s palates differ.

    • Kirbie replied: — October 28th, 2014 @ 9:44 am

      Actually, I apologize. I was mistaken which recipe you left your comment on. I can see how a little more sugar on these would be good. I previously thought you were commenting on my single serving Nutella brownie recipe, which is quite sweet on it’s own. Next time I make these, I’ll try it with a little more sugar. thanks!

  64. coolkid — October 28, 2014 at 12:21 pm

    I’m only tweelve I made them yesterday by myself

    • Kirbie replied: — October 28th, 2014 @ 3:15 pm


  65. xangelx — October 31, 2014 at 10:18 am

    Made these just now…LUUUSSHHHH!! THANK UU :) Gonna be my trick munchies attack!

    • Kirbie replied: — October 31st, 2014 @ 11:03 am


  66. annette — January 24, 2015 at 8:01 pm

    Just made these and they are delicious.  it’s still quite soft in the center.. almost raw, even have 17 minutes.. but from what we tasted from the edges were soooo good.  May try cooking them just a bit longer next time :)  thanks for the recipe!

    • Kirbie replied: — January 24th, 2015 @ 9:02 pm

      did you use a smaller pan? if so, your batter will be thicker and needs a longer cooking time. glad you like it though!

  67. Cameo — January 28, 2015 at 5:58 pm

    I have to admit…I’m giggling at the comments. Maybe a 1/2 c of common sense is called for? ;) I’m only kidding. These look delicious and just what I need in a pinch. Thanks so much for posting this! 

    • Kirbie replied: — January 28th, 2015 @ 6:19 pm

      lol. Hope you enjoy!

  68. Maria — February 11, 2015 at 12:20 pm

    You are a very patient person. I will be making these for Valentines Day, they sound delicious.

    • Kirbie replied: — February 11th, 2015 @ 10:21 pm

      Haha. Sometimes it’s hard…I hope you enjoy the recipe!

  69. Dominik C. — February 21, 2015 at 2:15 pm

    Very nice simple recipe. I have my first batch cooling in the kitchen. I might have committed a no-no right off the bat, since I added a banana which I mashed with a fork.

    The only thing that happened was that the batter climbed in the corners of my baking dish. But that’s not an issue since I just use whatever I have on hand in terms of tools. I understand a proper baking pan would be in order.

    Although, all the pictures here were of the “result” and from what I saw, the same stack of brownies. Maybe adding more variety to the pictures would be nice. For instance, also adding some preparation pictures to give ideas of how it should look like it.

    On that note, thank you very much for the recipe. A very nice stepping stone to more baking and even adventurous customization of the recipe.

    • Kirbie replied: — February 21st, 2015 @ 10:48 pm

      thank you for the suggestion. I do sometimes add photos of the preparation, but it’s actually quite time consuming to stop in between steps and take photos. so i usually don’t do it unless i have the time, otherwise a hour recipe can easily become a 2 hour one.

  70. Dominik C — February 21, 2015 at 9:18 pm

    Really? Did you really delete my comment from today? That’s quite insulting to be silenced while I just wanted to share an opinion and information…

    • Kirbie replied: — February 21st, 2015 @ 10:52 pm

      I’m sorry if you feel insulted but your comment was not deleted…No comments ever appear on the blog until they are read and approved by me. Since I am not at my computer 24/7, I usually only have a chance to read and approve comments 1-2 times a day. i like to respond to the comments and filter out spam, which is why I use this method. I found your comment very helpful–I had no issues with it and no reason to delete. Sorry for any misunderstanding.

  71. Lorraine — April 1, 2015 at 9:52 pm

    Will this recipe work in a muffin tin?

    • Kirbie replied: — April 2nd, 2015 @ 11:10 pm

      are you making individual cupcake liners? otherwise it’ll be really hard to remove them

  72. Mary Manrique — April 19, 2015 at 10:30 am

    Dear Kirby,

    My brownies taste terrific. My problem is that they are VERY soft and had to be eaten with a fork. What did I do wrong? I did mix by hand rather than pull out the electric blender. Please advise.

    • Kirbie replied: — April 20th, 2015 @ 1:13 am

      Did you let them cool and set? if you dig in right away, they will be soft. if you let them cool, they will be chewier and not as soft. If you did let them cool, perhaps you just removed them from the oven too early and you might need to bake them longer. you should be able to slice them easily.

  73. Bunnieluv — June 12, 2015 at 11:59 pm

    I’ve had this recipe for several years and made it 1 million times. We are German and we have Nutella on hand at all times. Quick note – I always add a couple pinches of instant espresso powder, NesCafé or God forbid (shh) Sanka as well as a hearty pour of vanilla and a pinch of salt. Really makes them KILLER.. If you have the ingredients and a minute more try it out. 
    If you happen to also have some Frangelico liquor kicking around ( hazelnut liquor that we have maybe in the house if we are hosting the family for Christmas it’s super extra special and not cheap- but lasts a really long time) add a glug of that in .. If you glug too much sprinkle a little extra flour in the mix! 

    • Kirbie replied: — June 13th, 2015 @ 12:04 am

      thanks for sharing! I’m so glad you are enjoying this recipe =)

  74. Bunnieluv — June 13, 2015 at 12:06 am

    Also I’ve made this with coconut flour if you got some gluten-free folks
     in your life. You have to be careful with the coconut flour as it could possibly be a replacement for cat litter as it absorbs liquid like crazy!!  Add the flour in a TBS at a time mixing it in after each TBS you add until you get what someone who has made brownies before or has baked before would agree to be the proper texture for the batter. Quinoa flour needs to be used in the same way. Don’t try using almond flour/ meal or a nut flour in this recipe.. Too much fat= big slimy mess!! 

    • Kirbie replied: — June 13th, 2015 @ 6:01 pm

      thanks for all the tips!

  75. tahreem — June 13, 2015 at 3:26 pm

    hi..can i make this in muffin tray ..and if yes wat should b the baking time

    • Kirbie replied: — June 13th, 2015 @ 6:03 pm

      I think so, but I haven’t done it so I don’t know the baking time.

  76. Xiomara Reyes — June 14, 2015 at 12:49 pm

    Hi, I just discovered you and I’m so excited to try your recipes. I have a few questions about this. I have a 9×13 pan, I know they will come out thinner but how long should I bake for? Also, what’s the consistency like, is it more chewy or cakey? Last question, if I add baking soda/powder will they rise more? I’m not a baker. Sorry if the questions seem basic. Thank you so much.

    • Kirbie replied: — June 14th, 2015 @ 2:38 pm

      i dont recommend a 9 x 13 pan. the brownies, as you can see from the picture, are already quite thin in a 9 x 9 and i don’t think you’ll have enough batter for a bigger pan. consistency is chewy. do not add baking powder or soda because then the brownies become cakey

      • Xiomara Reyes replied: — June 14th, 2015 @ 8:53 pm

        Thank you so much. I’m making them tomorrow in a 9×9!!! So excited!!!! Thanks you again!!!

        • Kirbie replied: — June 14th, 2015 @ 11:31 pm


  77. Xiomara Reyes — June 14, 2015 at 12:54 pm

    Hi again, I forgot one question. Which taste better the easy Nutella cookies or brownies?? Lol thanks again!!

    • Kirbie replied: — June 14th, 2015 @ 2:38 pm

      i like them both! it just depends which you prefer

  78. Jeanette — June 15, 2015 at 4:26 am


    i dont have an oven at home – can this be done in a ricecooker?

    • Kirbie replied: — June 15th, 2015 @ 7:48 am

      i dont think so. i know cakes can sometimes be made in rice cookers but i dont think steaming would work for brownies.

  79. Carol Eyden — June 15, 2015 at 4:44 am

    Please c350Fan you give me the weight of the flour. I am in the UK and don’t know ‘cup’ measurements. Also we use either Self Raising Flour or Plain so I think it will work with the Self Raising. I also am wondering how much Nutella to use for the same reason, not cup measurements here. For anyone else in the UK the oven temperature of 350F will be 180C (we are Celcius here now). I look forward to some answers, weights and measurements etc. I can’t wait to try it. Thank you.

    • Kirbie replied: — June 15th, 2015 @ 7:48 am

      there’s a lot of great internet resources that should provide the conversions you are looking for. I’d try just typing your questions into a google search. hope that helps!

  80. Daniella — June 17, 2015 at 2:02 pm

    what kind of flour can i use?

    • Kirbie replied: — June 17th, 2015 @ 9:07 pm

      as stated in the recipe, all purpose

  81. Hazel — June 23, 2015 at 10:21 am

    I already do a Nutella Sandwich. Peanut butter san with Nutella in place of jam. I like & so do the grandkids.

    • Kirbie replied: — June 23rd, 2015 @ 11:18 pm

      sounds good!

  82. Elaine — July 5, 2015 at 7:15 pm

    My son just attempted and the batter was REALLY thick, not like brownies at all. He followed the 3 to a T. Any suggestions for making its smoother?

    • Kirbie replied: — July 5th, 2015 @ 7:28 pm

      did you try cooking it? the batter is supposed to be thick

  83. Sharon Hodge — July 15, 2015 at 1:40 am

    Hi my nephew is 4 years old and diabetic 1 and was wondering the carb content is it s hard to make choices for snakes
    for him and was wondering about this if you knew the content of this recipe

    • Kirbie replied: — July 15th, 2015 @ 10:39 pm

      I dont know all the nutrition information but there are many helpful sites on the internet where you can input ingredients and get a breakdown. I think Nutella has a lot of sugar though so I’m guessing it would not be good for a diabetic

  84. Valentina — November 25, 2015 at 2:28 am

    May I use dark chocolate instead of Nutella? Because, alais, I’m intolerant to nuts…

    • Kirbie replied: — November 25th, 2015 @ 8:59 am

      The recipe won’t work with a dark chocolate only replacement. the reason the recipe works is because Nutella itself already has sugar, oils, etc. sorry!

  85. Joann — November 25, 2015 at 7:43 pm

    If I add more flour with it make more brownies :P

    …or will they come out too dry :/

    • Kirbie replied: — November 30th, 2015 @ 1:09 pm

      they will come out dry, so please don’t add more flour! you can always double the recipe and make two batches

  86. grace e vokoun — December 23, 2015 at 4:42 pm

    this was so good.
    i love nutella and ther recipes i tried taste more choclate than hazlenut but this is in the middle and its my favorite recipe to make with nutella 

    • Kirbie replied: — December 27th, 2015 @ 10:29 am

      so glad you enjoyed it!

  87. Paul — January 18, 2016 at 1:22 pm

    How much is 11/4 cup in liters? And is 11/4= 2cups and 3/4cup?

    • Kirbie replied: — January 18th, 2016 @ 8:54 pm

      It’s 1 cup + 1/4 cup! Sorry if the format wasn’t clear

  88. joan — March 31, 2016 at 10:01 am

    i would like to make the brownies but reading over the comments I see references to nuts and sour cream which I do not see in your receipe. how come?

    • Kirbie replied: — March 31st, 2016 @ 10:43 am

      I dont see any references to nuts and sour cream, but perhaps people were talking about variations they made to the recipe. neither of those ingredients are in the 3 ingredient recipe

  89. Angelina — May 21, 2016 at 4:38 pm

    I made the recipe, but I didn’t have a 9 by 9 pan.  All my pans were too big so I knew the brownies would be too thin and hard if I cooked them in a larger pan.  I have ramekins, so I put the batter in 3 of them (after greasing them in coconut oil) and baked for 25 minutes and they came out like nutella lava brownie/cakes.  These were delicious!  Thank you for the recipe!

    • Kirbie replied: — May 24th, 2016 @ 9:00 am

      nice! so glad these worked for you!

  90. Ayushi — July 12, 2016 at 4:57 pm

    Ahh I tried this today and it turned out great! They were perfect!

    • Kirbie replied: — July 13th, 2016 @ 9:02 am

      yay!! I’m so happy to hear that!

  91. Skye — July 27, 2016 at 9:43 am

    I am not a big fan of nutella so i did peanut butter and chocolate chips instead! ;)

    • Kirbie replied: — July 28th, 2016 @ 9:50 am

      sounds good!

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