If you love quick desserts that still feel special, these Nutella brownies are your new go-to. They’re rich, fudgy, and unbelievably simple—just four ingredients and a single bowl. No melting chocolate, no complicated steps, and no mixer required.
You’ll get that deep cocoa-hazelnut flavor, a glossy top, and soft, chewy middles that taste like they came from a bakery. Whether you’re baking for a crowd or just craving something sweet, this is a no-fuss win.
What Makes This Special
- Only four ingredients: Nutella, eggs, flour, and a pinch of salt. That’s it.
- Fudgy texture: The hazelnut spread brings moisture and richness, giving you dense, chewy brownies.
- Hands-off and fast: One bowl, minimal cleanup, and about 25 minutes in the oven.
- Customizable: Add a handful of chocolate chips, chopped nuts, or flaky salt without complicating the recipe.
- Perfect for beginners: You don’t need baking experience to nail this.
Ingredients
- 1 1/4 cups (370 g) Nutella or chocolate-hazelnut spread
- 2 large eggs, at room temperature
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon fine salt
- Optional add-ins: 1/2 cup chocolate chips, 1/3 cup chopped hazelnuts, or a pinch of flaky sea salt for the top
Instructions
- Prep the pan: Heat the oven to 350°F (175°C).
Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
- Warm the Nutella slightly: If your Nutella is very thick, microwave it for 15–20 seconds to loosen. This helps everything mix smoothly.
- Whisk the eggs: In a medium bowl, whisk the eggs until well combined and slightly frothy, about 20–30 seconds.
- Combine with Nutella: Add the Nutella to the eggs and whisk until the mixture looks glossy and uniform.
- Add dry ingredients: Sprinkle in the flour and salt.
Fold gently with a spatula just until no dry streaks remain. Don’t overmix.
- Fold in extras (optional): Stir in chocolate chips or nuts if using.
- Bake: Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, until the edges are set and the center looks slightly soft but not jiggly.
A toothpick should come out with moist crumbs, not wet batter.
- Cool and slice: Let brownies cool in the pan for at least 20–30 minutes. Lift out using the parchment and cool another 10 minutes before slicing. For clean edges, chill for 30 minutes, then cut with a warm knife.
How to Store
- Room temperature: Store brownies in an airtight container for up to 3 days.
They stay fudgy and soft.
- Refrigerator: Keeps them fresh for 5–6 days. Let them come to room temp before serving for the best texture.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature for 30–45 minutes or warm briefly in the microwave.
Benefits of This Recipe
- Fewer dishes: One bowl and a spatula are all you need.
- Budget-friendly: Pantry staples make this an easy, low-cost dessert.
- Reliable results: The ratios are forgiving, so the texture stays fudgy even if you’re new to baking.
- Quick turnaround: From mixing to cooling, you can have brownies ready in under an hour.
- Kid-friendly: Simple steps make it great for baking with kids.
Pitfalls to Watch Out For
- Overbaking: This is the biggest mistake.
Pull them when the center is just set. They’ll continue to firm up as they cool.
- Cold eggs: Cold eggs can make the batter thicker and harder to mix. Room temperature eggs blend more smoothly.
- Overmixing the flour: Stir just until combined to avoid tough brownies.
- Wrong pan size: An 8-inch square pan gives the best thickness.
A 9-inch pan will bake faster and yield thinner brownies.
- Cutting too soon: Let them cool so they set. Warm brownies can crumble and look messy.
Alternatives
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Avoid almond flour here—it changes the texture too much.
- Dairy-free: Use a dairy-free chocolate-hazelnut spread.
Check labels to ensure it’s fully dairy-free.
- Extra chocolatey: Add 1/2 cup dark chocolate chips or chunks for pools of melted chocolate.
- Nutty crunch: Fold in 1/3–1/2 cup chopped toasted hazelnuts or walnuts.
- Salted finish: Sprinkle a pinch of flaky sea salt on top right after baking to balance the sweetness.
- Swirl look: Dollop a couple of spoonfuls of Nutella on top and swirl with a toothpick before baking.
FAQ
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few extra minutes to the bake time. Start checking at 22 minutes and go up to about 28 minutes, depending on your oven.
Can I reduce the sweetness?
You can cut the Nutella back to 1 cup and add 2–3 tablespoons of cocoa powder to boost chocolate flavor.
The texture will still be fudgy but slightly less sweet.
Why are my brownies dry?
They were likely overbaked. Pull them when the center is set but still soft. Also, measure flour lightly—scoop, then level.
Too much flour can dry them out.
Do I need a mixer?
No. A whisk and spatula are enough. If the batter seems thick, warm the Nutella for a few seconds to help it blend.
How do I get a shiny, crackly top?
Whisk the eggs well and mix them thoroughly with the Nutella before adding flour.
That emulsification helps create a glossy top.
Can I use a different chocolate spread?
Yes. Most chocolate-hazelnut spreads work. Texture and sweetness may vary slightly, but the recipe is forgiving.
What’s the best way to cut clean slices?
Chill the brownies for 30 minutes, then use a warm, sharp knife.
Wipe the blade between cuts.
Can I add cocoa powder?
You can add 1–2 tablespoons for a deeper chocolate flavor. If you do, consider adding 1–2 teaspoons of milk to keep the batter smooth.
In Conclusion
These 4-ingredient Nutella brownies are the definition of easy comfort baking: quick to make, rich in flavor, and consistently fudgy. With minimal effort and simple ingredients, you get a dessert that feels special any day of the week.
Keep a jar of Nutella in the pantry and you’re always 30 minutes away from warm, chocolatey squares that everyone will love.