Nutella Brownies
These easy, three-ingredient Nutella Brownies are fudgy, rich, and irresistibly chocolatey. Optional hazelnuts add crunch and extra flavor. Perfect for a quick dessert or a snack, they bake in under 30 minutes and can be enjoyed warm or cold.
Equipment
- 1 × 20 cm × 20 cm square baking tin
- Baking paper or parchment
- Mixing Bowl
- spatula or spoon
Ingredients
- 3 large eggs
- 400 g Nutella
- 100 g plain gluten-free flour such as FREEE
- Handful of chopped hazelnuts optional
Instructions
- Preheat Your Oven: Before you start mixing your ingredients, preheat your oven to 180°C (350°F), or 160°C (fan), which ensures your brownies bake evenly. If using a gas oven, set it to Gas Mark 4. Proper preheating is essential because it allows the brownies to set correctly in the center while achieving that signature crackled top.
- Prepare Your Baking Tin: Take a 20 cm x 20 cm square baking tin and line it with baking paper or parchment. Ensure the paper extends slightly over the edges so you can lift the brownies out easily once baked. This step prevents sticking and makes cutting neat, perfect squares easier later on.
- Measure and Gather Ingredients: Measure out 3 large eggs, 400 g of Nutella, and 100 g of plain gluten-free flour. If you’re adding hazelnuts, roughly chop a small handful. Having all ingredients measured and ready prevents mistakes and ensures smooth mixing.
- Mix the Wet Ingredients: Crack the eggs into a large mixing bowl. Using a spatula or whisk, gently beat the eggs until smooth and slightly frothy. This step adds a touch of air, helping the brownies have a tender texture while keeping them dense and fudgy.
- Add Nutella: Spoon the Nutella into the beaten eggs. Fold gently with the spatula until fully combined. Take your time to ensure no streaks remain; the batter should be smooth, glossy, and thick. The rich chocolate-hazelnut flavor will be the star of your brownies.
- Incorporate the Flour: Sift or carefully add the gluten-free flour to the Nutella-egg mixture. Gently fold it in using a spatula, making sure to scrape the sides and bottom of the bowl. Mix until just combined—overmixing can make the brownies dense. The batter should be thick, shiny, and pourable but not runny.
- Add Optional Hazelnuts: If you like a crunchy texture, sprinkle chopped hazelnuts on top of the batter or fold a few into the mixture. This adds a nutty flavor that complements the richness of Nutella beautifully.
- Transfer Batter to Tin: Pour the prepared batter into your lined baking tin. Use the spatula to spread it evenly, ensuring the thickness is consistent across the tin. This helps the brownies bake uniformly and avoids thin edges or a gooey center.
- Bake the Brownies: Place the tin in the preheated oven and bake for 20–25 minutes. Keep a close eye: the brownies are done when the edges look set and slightly crackled, but the center still has a slight wobble. This ensures a fudgy, gooey texture in every bite.
- Cool Completely: Once baked, remove the brownies from the oven and allow them to cool completely in the tin. Cooling is crucial for them to set properly. If you try to cut them too soon, they may crumble or stick. For a warm treat, you can microwave individual squares just before serving.
- Cut and Serve: Lift the brownies from the tin using the overhanging parchment.Place them on a cutting board and cut into 9 even squares. Serve warm with ice cream, or enjoy them cold as a snack. Store leftovers in an airtight container at room temperature or freeze for longer shelf life.
Notes
- Use weighing scales instead of cups for the most accurate results, especially for gluten-free flour.
- The baking time may vary slightly depending on your oven; aim for a crackled top and slightly wobbly center.
- Optional add-ins like chocolate chips, Nutella swirls, or more nuts can enhance texture and flavor.
- Allow brownies to cool completely before cutting to avoid sticking or crumbling.
- These brownies are naturally gluten-free if you use gluten-free flour, making them suitable for those with dietary restrictions.
