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

A batch of five ingredient Nutella brownies cut into squares on a wire rack with fresh raspberries scattered around.

Five-Ingredient Brownies

4.80 / 5 votes
The BEST five-ingredient brownies. Truth? I tried to make "healthier" brownies and it didn't end well. So, I caved and made these instead. They're better. Much better. They remind me of the brownies I’d eat as a kid, and I’m pretty sure there’s nothing better–fudgy, extra chocolatey, and they have the flakiest, crinkliest top ever. SO GOOD.
David Leite
Servings9 brownies
Calories269 kcal
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes


  • 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.
Half Baked Harvest Super Simple Cookbook

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Half Baked Harvest Super Simple

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Serving: 1 brownie, without the chipsCalories: 269 kcalCarbohydrates: 26 gProtein: 4 gFat: 16 gSaturated Fat: 13 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 55 mgSodium: 74 mgFiber: 2 gSugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2019 Tieghan Gerard. Photo © 2019 Tieghan Gerard. All rights reserved.

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.

These five-ingredient Nutella brownies are SO easy and, except for perhaps Nutella, it’s all ingredients that we all have on hand. I followed the recipe exactly and I did use the chocolate chips. The flavor was nice and chocolatey and we both thought they would be great with a scoop of vanilla ice cream or frozen yogurt (which unfortunately we didn’t have!). The recipe makes 9 generous servings. There really is no excuse for not making these brownies. You will have an instant yummy dessert.

My name is Kim and I’m a Nutellaholic! I made this recipe 3 times and it just kept getting better and better. I love the recipe because I always have the ingredients in my cabinets at all times. It’s quick and easy to mix up (the perfect recipe for my 8-year-old granddaughter to make without help).

The flavor is great and the crumb is nice, not too moist, and not too dry. I made the first batch without the chocolate chips and it was good. The second batch I made with the chocolate chips and it was better. The third time I made them I used a whole jar (13 ounces) of Nutella and 1/2 cup toasted hazelnuts. That batch was over-the-top delicious.

This recipe is now a family favorite but they just don’t last very long. As for any change in taste or texture over time, I’ve no clue, because even with 3 batches they didn’t last long enough to find out.

Having just 5 ingredients, taking no time at all, and coming out so tasty makes this a great recipe. The only downside is they get gobbled up too quickly.

For me, this brownie is the perfect consistency and thickness. Some people mentioned that they like a little thicker brownie but everybody loved the flavor. I didn’t add the chocolate chips because I wanted to see how it would taste with only the hazelnut spread.

Using the parchment paper to line the pan with the overhang is such a great way to get the brownies out. I used a pizza cutter to cut them. They cut beautifully, not sticky or crumbly like brownies can sometimes be. I cut my brownies small so I had 12. I can’t comment on the change of taste after time since they were gone in 10 minutes.

Well, these 5 ingredient brownies are definitely an all-around winner as they are easy, quick, and delicious. I really appreciate there wasn’t any added sugar, nor did they need it. My son loved them and has already asked me to make them again, and my co-workers made very short work of the rest (most came back for seconds and thirds). Using a parchment “sling” for the pan alleviated any clean-up. Pretty perfect, if you ask me!

With all apologies to Charles M. Schultz, happiness is a Nutella brownie. I’ve had variations on this brownie before and this version is a WINNER. In my opinion, these are the perfect marriage of cakey and fudgy.

These brownies are super easy. Only one bowl is needed and they are in the oven in less than 15 minutes. You don’t even need to butter the pan although the parchment paper sling is a must. I didn’t add the chocolate chips but I don’t think it would be bad at all, especially if you are a dark chocolate lover.

These brownies are milky and sweet, so adding dark chocolate chips could add another level of flavor. I baked them for 31 minutes. The tester came out clean and the top got all nice and crackly but the edges didn’t pull away from the sides.

Warm brownies are always good but these brownies stayed good. They got a bit fudgier as the days went on (I hid them from myself). And they really didn’t get stale as baked goods sometimes can. There is basically no fault with these brownies. What’s even better is that I only used 10 ounces of the chocolate hazelnut spread, so that meant my spoon happily found its way into the jar while the brownies baked.

For chocolate and hazelnut lovers, this is the perfect recipe for brownies. They are fudgy with an intense Nutella flavor, not too sweet, and ready to bake in just 15 minutes. That’s why it’s a useful recipe, especially when you need a quick dessert. If you resist the temptation of eating these all the same day, store them in an airtight container for up to 5 days as the brownies keep the original texture and flavor—according to my daughter, the taste improved over time! (I tasted the brownies on the same day, and after 1, 2, 3, 4, and 5 days. I found the taste and texture remained intact.)

Ridiculously simple and perfectly delicious. This recipe is made in one bowl, literally comes together in minutes, and bakes delightfully in 25 minutes. The brownies are chewy and chocolatey. I had Nutella left from a recipe I made a few weeks back and was excited to be able to use it. These can easily be cut into 12 to 16 bars. Make them smaller if you decide to top them with vanilla ice cream and hot fudge. Mixing times were spot on.

These brownies were quick and easy to make and weren’t too sweet. It could be added to or changed with chopped nuts or cream and raspberry topping. I used chocolate chips. My brownie rose more at the outside than in the centre. This meant that when cut the center pieces were quite thin. Next time I would make more mixture to make the center thicker—perhaps half as much more or double the mixture. I cut my brownie into 16 pieces, but clearly 9 pieces would be a more reasonable size for a brownie.

Loved this recipe as it’s delicious and easy. The batter is easy to prepare, with just a few ingredients. The brownies have the great taste of chocolate and hazelnuts but not too sweet. I did add chocolate chips but next time I’ll add toasted hazelnuts to the brownies. I cut them into 16 servings but the brownies didn’t last 24 hours before they were devoured. There were no changes in texture noted during that short period.

Delicious and easy. Wouldn’t change a thing. Tasted almost as good on day 4 as on the baking day. Chocolate chips added a nice texture. Even my son who doesn’t like Nutella loved these. The recipe made 9 good-size brownies.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


    1. Paula, the recipe isn’t written for vegan eggs. The chemistry is different, and there might need to be tweaks required to make vegan eggs work in this.

    2. Paula, subbing ingredients can be successful but is often risky. If you want to make vegan brownies it is best to start with a recipe that is developed using vegan ingredients. These Vegan Fudge Brownies are delicious and may be just what you are looking for.

  1. 5 stars
    These brownies are easy and excellent. They’re not overly chocolaty, even with chocolate chips added, because all the flavor is coming from the nutella. They’re still rich and delicious.

    1. Hello, Mary. We didn’t test it that way, so I can’t say for sure. I know many gluten-sensitive readers have used a cup-for-cup gluten-free flour substitute with good results.