Receita Solta

Nutella Brownies: Pure Indulgence with 3 Ingredients

Discover the secret to an incredibly easy and delicious dessert, surpassing any boxed version.

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Equipe Receita Solta

Nutella Brownies: Pure Indulgence with 3 Ingredients
Prep Time10 min
Cook Time22 min
Servings8 to 10 servings
DifficultyEasy
Calories290 kcal

Resumo para quem tem pressa

"With only three basic ingredients, this practical recipe delivers soft, dense, and structured brownies based on hazelnut cocoa spread. The fat and sugars present in Nutella dispense with butter and baking powder, baking in just 22 minutes with a shiny crust."

A revolutionary brownie recipe with only three ingredients, surpassing any ready-made mix and ensuring an irresistible and ultra-fast treat for any occasion. Prepare for an intense flavor and perfect texture with minimal effort.

O Que Você Precisa Saber

- The lipid and emulsifier content of the hazelnut cream completely replaces the need for additional butter and sugar. - The delicate incorporation of sifted wheat flour preserves the typical density of fudge brownies without turning into a common cake. - Complete cooling inside the baking dish is mandatory so that the fats stabilize and allow for precise cuts.

Ingredients

Ingredients

  • 370 g Hazelnut Cream (Nutella)
  • 2 units Large eggs
  • 90 g All-purpose flour

Instructions

Instructions

1

<p><strong>Preheat the oven and prepare the pan.</strong> Set the oven to 175°C (350°F). Line a 20x20 cm square pan with parchment paper, leaving the edges protruding to facilitate removal. This prevents the brownies from sticking. The professional technique is to lightly grease the pan before the paper.</p>

2

<p><strong>Combine the main ingredients.</strong> In a large bowl, add all the Nutella hazelnut spread and the two large eggs. Mix well with a wire whisk or spatula until you get a homogeneous and shiny dough. Ensure there are no traces of yolks or whites without incorporating.

3

<p><strong>Incorporate the flour.</strong> Add the sifted wheat flour to the Nutella and egg mixture. Mix gently only until the flour is fully incorporated, without overworking the dough. The secret of this recipe is not to overmix to maintain softness. This prevents chewy brownies.</p>

4

<p><strong>Bake the brownies.</strong> Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 20 to 25 minutes. The brownies will be ready when the edges are firm and the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.</p>

5

<p><strong>Cool and cut.</strong> Remove the pan from the oven and let the brownies cool completely in the pan before attempting to cut them. Use the edges of the parchment paper to lift the block of brownies and transfer to a board. Cut into perfect squares and serve. Patience in cooling ensures clean slices.</p>

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Chef Tips

- Line the 20x20 cm square pan with parchment paper, leaving overhanging tabs on the sides to pull the cold block out without breaking. - Beat the whole eggs with Nutella with a whisk until you get a silky cream before adding the sifted wheat flour. - Remove from the oven as soon as the edges firm up and the center shows slight resistance to touch, with a toothpick coming out slightly moist.

Variations

- Add coarsely chopped toasted hazelnuts to the dough to provide a crunchy texture that reinforces the flavor of the paste. - Sprinkle fleur de sel flakes over the raw dough in the pan before putting it in the oven to break the dense sweetness. - Spread 70% dark chocolate drops over the surface to create pools of melted chocolate in the center of the brownies.

Substitutions

- Hazelnut Nutella can be substituted with similar cocoa hazelnut creams from confectionery brands with similar fat content. - The traditional wheat flour can be replaced by fine rice flour mixed with potato starch for a gluten-free version. - Large farm eggs can be replaced by fresh free-range eggs keeping the weight of about 100 grams in total.

How to Store

Keep in a container with an airtight seal at room temperature for up to 4 days, or under refrigeration for 7 days for a truffled texture.

Can You Freeze It?

Freeze the individual squares already cut and cold, wrapped in plastic wrap for up to 3 months. Thaw at room temperature.

What to Serve With

Serve with short unsweetened espresso, a cup of cold whole milk, fresh raspberries, or cream ice cream.

Frequently Asked Questions

Why doesn't the recipe take chemical baking powder?

Authentic brownies should be dense, heavy, and moist (fudge style); the yeast would generate aeration and an unwanted fluffy cake texture.

How to prevent the brownie from drying out and becoming hard after baking?

Do not exceed 22 minutes in the oven at 175°C; overcooking dries out the sugars in the hazelnut cream, hardening the dough.

Can I use natural peanut butter instead of Nutella?

Pure peanut butter contains no added sugar nor the same fat content; it will be necessary to add refined sugar to the dough.

How to cut brownies into clean squares without crumbling?

Wait for total cooling in the refrigerator for 1 hour and use a long-bladed knife heated in warm water and cleaned at each cut.

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