These five-ingredient Nutella brownies are made with chocolate hazelnut spread, eggs, butter, vanilla, and flour. If you’re feeling adventurous you can toss in some chocolate chips (or more hazelnuts!)
Five ingredient Nutella brownies. And sugar isn’t one of them. You should stop reading and already be in the kitchen making these ridiculously simple, rich, fudge-like brownies. And they only get better with time…if you can make them last more than a day. (Ha! Good luck with that.)–Jenny Howard
- 1 cup store-bought chocolate hazelnut* spread such as Nutella
- 2 large eggs
- 4 tablespoons salted butter melted and cooled slightly
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup semisweet chocolate chips (optional)
- Preheat the oven to 350°F (176°C). Line an 8-by-8-inch (20-by-20-cm) baking pan with parchment paper, leaving a 1-inch (25-mm) overhang on 2 opposite sides.
- In a medium bowl, whisk together the chocolate hazelnut spread, eggs, melted butter, and vanilla until smooth, about 1 minute.
- Add the flour and mix just until combined, 1 to 2 minutes more. If desired, fold in the chocolate chips.
- Evenly spread the mixture in the prepared baking pan. Bake until the brownies are just set and a tester inserted in the center comes out clean, 20 to 25 minutes.
- Cool the brownies in the pan for 5 minutes. Using the parchment paper overhang, remove the brownies from the pan and cool completely or slice and enjoy warm. The brownies may be stored in an airtight container at room temperature for up to 5 days.
*Can I add more nuts to these Nutella brownies?Well, why not? Over the top is our middle name! Actually, the hazelnut flavor in these brownies is pretty somewhat mild. For more of that nutty flavor, it wouldn’t be wrong at all to toss 1/2 cup toasted, chopped hazelnuts into the batter instead of—or with!!—the chocolate chips.
Recipe Testers' Reviews
Who would have thought to use Nutella as an ingredient in brownies? Well, it works. These brownies couldn’t have been easier to whip up. They had a very rich chocolatey flavor and were moist and fudge-like and not cakey at all. There was only a hint of hazelnut flavor, as the chocolate flavor was the most dominant, probably because I added the chocolate chips.
They also certainly didn’t need sugar in this recipe as they were plenty sweet on their own. I used a 13.02 oz jar of Nutella, which came to 1 cup, and Ghirardelli semisweet chocolate chips.
I pulled the brownies out of the oven at 25 minutes with nice cracks developing on top and the toothpick came out clean with the exception of a bit of chocolate from the chocolate chips. The parchment paper sling worked perfectly to lift them out of the baking dish.
I was a little concerned not having to oil the dish beforehand, but they didn’t stick at all in any of the exposed corners. I got 9 nice big brownies from this batch. I served these with vanilla ice cream and heard nothing but raves! YUM.
I'd like to say that daylight savings with a toddler is NOT fun and I had a Monday that consisted of leading a meeting at 8 am and the day just unfolded into annoyance. So what does one do when they're tired and cranky? They bake five-ingredient Nutella brownies.
These brownies are delicious, fudgy, and everything I needed on a Monday night. Easy to prepare and just as easy as preparing a box. I did use the 1/2 cup of semi-sweet chocolate chips because why not? It took me 30 seconds to get everything mixed well. Once I added the flour it took 15 seconds.
Either the time at the gym is paying off or they were just guessing on their times? It took 23 minutes to get a clean toothpick. This would totally feed 9, but I like to “smidgen” my brownies so you could also get 18 tasty squares.
Originally published December 04, 2019