Easy Brownies Recipe:
Just 3 Ingredients. Really.
3 ingredient brownies? Yep, that’s all you need to make this super Easy Brownies Recipe.
There’s simply nothing easier to make! Dump three ingredients into your mixing bowl (just one needs to be measured) and mix them together.
The secret is Nutella.
That’s the chocolate spread made from cocoa, sugar, milk, and fat – all the good stuff you usually include in brownies – along with hazelnuts. Hazelnuts give the spread a richer, more unique taste.
Plus Nutella is a convenience. Using it means you don’t need to measure and add other ingredients. In less than five minutes, these brownies will be in the oven.
Prep time: 5 minutes
Bake time: 20-25 minutes
Makes 25 squares
Ingredients
1 ¼ cups (one 13-ounce container) Nutella
2 eggs
½ cup all-purpose flour
(That’s it!)
Directions for this super-Easy Brownies Recipe
- Preheat oven to 350º F.
- Line an 8 x 8 baking pan with aluminum foil or parchment paper, allowing ends of foil to extend over two sides of the pan. Coat the foil lightly with vegetable spray.
- Set all three ingredients in a medium-sized bowl. Using an electric mixer on medium speed, combine the mixture, scraping the bowl constantly, until the brownie batter is smooth and all the flour has been absorbed. Batter will be very thick.
- Use a spatula or a large mixing spoon to scoop dollops of batter from the mixing bowl into the pan. Spread the batter evenly.
- Bake 20-25 minutes until brownies are set and a toothpick inserted in the center comes out clean. Do not over bake. Remove brownies from the oven and allow the pan to cool completely on a wire cooling rack.
- Grasp ends of aluminum foil and lift the brownies from the pan. Peel away foil. Cut brownies in five rows of five (or in any other size you wish.) Or cut brownies into shapes with cookie cutters!
- Store brownies in an airtight container in the refrigerator.
Easy Brownies Recipe: Special Baking Tips from The Elf
The batter is very thick. Use vegetable spray to coat a kitchen knife or a spatula spread and prevent the batter from sticking as you spread it evenly in the pan.
To cut the brownies without tearing the edges, set the cooled pan in the refrigerator for 30 minutes. Then remove the foil or parchment paper and cut the brownies.
You can also avoid ragged edges when you cut the brownies with a plastic knife (both at room temperature or when chilled.)
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