Single Serving 3 Ingredient Nutella Brownie for One
This recipe makes one extra large brownie, enough to serve one or two people. The fudgy Nutella brownie is just 3 ingredients!
Because some days you just need one brownie. One big, warm and fudgy brownie.
Brownies are one of my biggest weaknesses. I hardly ever make them though because when I make a pan of brownies, I eat the entire pan of brownies. Which is why these single serving brownies are so perfect for me.
Usually when I want a single brownie, I turn to my microwave Nutella brownie mug cakes. But many people have asked me over the years for an oven version, so here it is!
The baking time is about the same as making a whole pan of brownies but it does use less ingredients and you don’t need to worry about eating too many.
I made this in a mini square cocotte because I liked the idea of a really big square brownie. But if you don’t have a small square baking pan you can also use a regular muffin tin and make 2 smaller brownies.
You can eat the brownies as is or topped with a scoop of vanilla ice cream.
- 2 tbsp all purpose flour
- 1/4 cup + 1 tbsp Nutella spread
- 2 tbsp whisked egg
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease the interior of a small square baking pan (about 3.5 inches x 3.5 inches or 4 inches x 4 inches). I used a mini square cocotte that measures 3.5 inches x 3.5 inches x 1.5 inches. If you do not own such a pan, you can also grease 2 muffin molds from a standard 12-cup muffin pan.
In a small bowl, add all ingredients and whisk until completely smooth with no flour or egg streaks remaining. Please note, the extra 1 tbsp of Nutella gives the brownies a fudgier interior. However, it will also increase the baking time and the edges of your brownies may get slightly overcooked while waiting for the interior to finish cooking. If you have a 4 inch pan or bigger, this shouldn't be an issue because the brownies are thin enough that they will cook quickly. However, if you use a 3.5 inch pan or the standard muffin tins, the brownies bake up quite thick so they need extra cooking time. You can leave out the extra 1 tbsp of Nutella and your brownie will cook faster but will be less fudgy.
Pour brownie batter into square baking pan. If you are using a muffin pan, split the batter between the two greased muffin molds. For brownies that don't have the extra Nutella, bake for about 20-25 minutes in the square baking pan or about 15-20 minutes for the muffin pan. For the brownies that have the extra Nutella, bake for about 25-28 minutes for the square baking pan and about 20-23 minutes for the muffin pan. Brownies are cooked when a knife inserted in the middle comes out mostly clean with just a few wet crumbs sticking to the knife. If you prefer gooier, molten brownies, you can remove them from the oven a few minutes early. Also reduce baking time if you are using bigger pans/muffin tins because thinner brownies will cook much faster. Allow brownie(s) to cool about 15 minutes before removing from pan and serving. Brownies will become fudgier if allowed to settle and cool.