3-Ingredient Nutella Brownies – Quick, Fudgy, Chocolate Heaven
A quick, catchy intro with a viral hook
Ever found yourself staring at your Nutella jar, spoon glued to your hand, dreaming of brownies? Meet 3‑Ingredient Nutella Brownies—where your chocolate hazelnut obsession meets brownie fantasy with zero fuss. One swirl, a minute in the microwave, and boom: dessert magic. Instant gratification? Heck yes.
Why this recipe is awesome
Why do you absolutely need these, like yesterday? Picture rich, fudgy brownies that taste like they took hours, with literally three ingredients and five minutes. Guests won’t believe how easy it was—total brownie boss vibes. DIY dessert? Check. Stress relief? Double check. And let’s be real: you’ll feel clever AF.
Ingredients
- ½ cup Nutella (or any chocolate-hazelnut spread)
- ½ cup all-purpose flour (GF blend works too)
- 1 egg (binds it together—don’t skip)
Substitutions? - Use coconut flour (¼ cup) for GF version
- Swap egg for flax egg (1 tbsp flax + 3 tbsp water) to go vegan
Tools & kitchen gadgets used
- Microwave-safe mug or ramekin (12–16 oz)
- Measuring cups & spoons
- Mixing bowl (if you want prettier serving)
- Whisk or fork
- Microwave (or toaster oven works too)
- Spatula (optional—great for jar rescue)
Step-by-step instructions
- Add Nutella: Scoop ½ cup into mug. Resist eating half before mixing—it’s hard, I know.
- Crack in egg: Toss it in and whisk until smooth.
- Stir in flour: Add ½ cup flour and mix until no flour pockets remain. Thick brownie batter—yes.
- Microwave 60–70 sec: Starts fudgy and puffy. Don’t overcook!
- Cool briefly: Let it rest 1–2 minutes. Because molten lava brownies are delicious, but also tragic for tongues.
- Optional garnish: Dust with cocoa, sprinkle sea salt, or add a scoop of ice cream.
- Scoop and devour: Spoon it right from the mug—no clean plates needed.
Calories & Nutritional Info
- ≈ 450 calories per serving
- Fat: 26 g (12 g saturated)
- Carbs: 52 g (35 g sugar)
- Protein: 7 g
Note: It’s dessert, not health food. But hey, eat chill.
Common Mistakes to Avoid
- Skipping the egg—that’s floppy disaster waiting to happen.
- Microwaving too long—goes from fudgy to hockey puck real fast.
- Using too small a mug—overflow = dessert disaster.
- Not mixing well—dry flour pockets = sad bites.
- Overloading) with toppings—a few chips or salt go a long way.
Variations & Customizations
- Keto Nutella brownies: use almond flour & sugar-free Nutella substitute.
- Spicy twist: add ¼ tsp cinnamon and pinch of chili flakes—surprisingly addictive.
- PB swirl: stir in a dollop of peanut butter pre-cook—rich duo.
- Mint chocolate: drop in chopped Andes mint or a drop of mint extract.
- Coffee kick: blend in ½ tsp instant espresso for mocha vibes.
FAQ Section
Q: Can I bake it in the oven?
A: Sure, but it takes ~20 min at 350 °F. The whole point was speed, though.
Q: Why isn’t it fudgy?
A: You overcooked it. 60 sec is max—stop at slight jiggle.
Q: Can I freeze leftovers?
A: Technically, yes—but microwaving later makes it dry. Best fresh.
Q: Is it vegan?
A: Use flax egg + dairy-free Nutella. Texture changes a bit, but still yummy.
Q: Gluten-free option?
A: Swap flour for GF blend or coconut flour. May be thicker.
Q: Too sweet?
A: Use dark chocolate Nutella or reduce to ⅓ cup.
Q: Can I make it in bulk?
A: Double the recipe in a bowl, bake in small dish for ~18 min at 350 °F, but you’ll lose the mug charm.
Q: Why did it crack?
A: Crack = fudgy top—perfect. If bottom cracks, you definitely overcooked.
Final Thoughts
Alright, brownie addict—3‑Ingredient Nutella Brownies are your cheat code to instant joy. They’re quick, indulgent, and give you all the brownie cred without breaking a sweat. Once you taste that gooey center, store-bought is gonna look sad. Share your masterpiece (bonus points for topping creativity) and bask in brownie glory. Live your best chocolate life—no apologies.
