The insanely viral brownie recipe with more than 20 million views is here! My 3 ingredient brownies<\/strong> really just require a small jar of Nutella, two eggs and a decent amount of flour. The flaky sea salt on top adds so much depth of flavor, and you’re going to want to print this recipe immediately!<\/p>\n\n\n\n

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If they seem too good to be true, just stay with me and trust me, please! A few months ago, I stumbled across a 3 ingredient healthy brownie recipe that had a vegetable in it, and my first thought was just ‘no.’ But I suppose the ick was worth it, because it really got me thinking about just how few ingredients we can use to get fudgy brownies.<\/p>\n\n\n\n
If we boil down the science of brownies, it’s basically an excess of sugar (which is why they’re dense and not fluffy like cake), a protein binder for chewiness (usually eggs), and cocoa powder, which is very high in fat. So, lots of sugar, a protein and fat makes the perfect brownie? I think we can tweak this formula.<\/p>\n\n\n\n
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First, I grabbed a jar of Nutella because it has sugar and cocoa powder combined, already saving one ingredient! I kept the eggs because the only eggless brownies recipe<\/a><\/span> I have ever liked is my own. I also left in the flour because stirring brownie batter excessively is what activates the gluten in the flour and makes a chewy brownie!<\/p>\n\n\n\n
In my expert brownie-eating opinion, brownie recipes do not need baking soda or baking powder. The eggs provide enough fluff and lift; plus, we want brownies to settle into dense fudgy bites, never anything cake-like.<\/p>\n\n\n\n
The Ingredients<\/h2>\n\n\n\n
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Nutella<\/strong>. The small 13-ounce jar of Nutella is what we’re looking for here. If you have the bigger jar, use a food scale to weigh out 13 ounces.<\/li>\n\n\n\n
Eggs<\/strong>. Two large eggs at room temperature. To quickly bring them to temperature, place them in a bowl of warm water for 5 minutes.<\/li>\n\n\n\n
Flour<\/strong>. We need 3\/4 cup (6 ounces by weight) of all-purpose regular plain flour.<\/li>\n\n\n\n
Optional<\/strong>: If you want to balance the sweetness of the brownies, I recommend a big pinch of large-flake sea salt on top right when they come out of the oven.<\/li>\n<\/ul>\n\n\n\nHow to Make 3 Ingredient Brownies<\/h2>\n\n\n\n
First, preheat the oven to 350-degrees Fahrenheit, and have an 8-inch square brownie pan ready. You can spray the pan with cooking spray or line it in one direction with parchment paper (with enough excess on one side to use as handles for lifting out the brownies)<\/p>\n\n\n\n
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First, scrape the entire contents of the Nutella jar into a bowl, and add the two eggs. Whisk the eggs in very well either by hand with a whisk or quickly with an electric mixer.<\/p>\n<\/div>\n\n\n\n
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Next, add the flour to the bowl and mix in very well. Stir the flour vigorously for at least one minute, because this is how you activate gluten and create a chewy brownie.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Pour the batter into the awaiting pan, and slide it in the oven on the center rack for 25 minutes.<\/p>\n<\/div>\n\n\n\n
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When the brownies are done, the top will be shiny and crackled! Sprinkle a big pinch of large-flake sea salt on top right when they come out of the oven. Let cool in the pan, slice and serve.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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3 Ingredient Brownies FAQ<\/h2>\n\n\n\n
Can I use anything besides Nutella? I don’t like Nutella. It has too many ingredients.<\/strong>
I have only tested this recipe the way you see written here. If you don’t like the ingredients in Nutella, this really isn’t the recipe for you. Check out my small batch brownies for two<\/a><\/span> instead. I will test this recipe with cookie butter and report back soon.<\/p> <\/div>
Can I make these gluten free?<\/strong>
Several people have tested these with Cup4Cup flour with great results. I would caution against a gluten free flour that contains a lot of coconut flour, because it absorbs too much liquid. However, if you want to use coconut flour for these 3 ingredient brownies, add another egg. <\/p> <\/div>
Is there a difference between American Nutella and European Nutella?<\/strong>
Yes, very much so! My recipe uses the American version of Nutella (which has more oil and is much thinner). If you’re using European Nutella, reduce the flour to 1\/2 cup instead of 3\/4 cup.<\/p> <\/div> <\/div>\n\n\n\n
If you love Nutella as much as I do, try my nutella cupcakes<\/a><\/span> with buttercream and my peanut butter nutella cookies<\/a><\/span>.<\/p>\n\n\n

The Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n