Name: 3-Ingredient Nutella Brownies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 bananas ((medium ripe)); 225 ghazelnut chocolate spread ((Nutella or homemade) warmed); 90 gunsweetend Dutch cocoa powder; a pinch of Fleur de Sel ((optional))

Jump to Recipe

These brownies are the kind of recipe I turn to when I want something chocolatey and fast, but still deeply satisfying. With just three core ingredients—ripe bananas, a hazelnut chocolate spread, and Dutch-process cocoa—you get fudgy, dense brownies that taste richer than their ingredient list suggests. They’re forgiving, low-fuss, and quick to pull together, which makes them perfect for a last-minute dessert or a weekday treat.

I love keeping this recipe in my back pocket because the technique is simple and the results are reliably good. The bananas act as sweetener and binder; the hazelnut spread brings both fat and flavor; and the Dutch cocoa deepens the chocolate profile and tightens the crumb. A tiny pinch of Fleur de Sel on top is optional, but it brightens the chocolate and makes each bite more interesting.

Below you’ll find the exact ingredient notes, a clear step-by-step build using the original directions, and practical tips for success, storage, and small swaps without reinventing the recipe. No fluff—just the information you need to make and enjoy these brownies.

Ingredients at a Glance

3 bananas — medium ripe; mashed to provide sweetness, moisture, and structure in place of eggs and added sugar.
225 g hazelnut chocolate spread — Nutella or homemade, warmed until pourable; supplies the chocolate-hazelnut flavor and fat for fudginess.
90 g unsweetened Dutch cocoa powder — deepens chocolate intensity and adds structure; Dutch-process gives a round, less acidic chocolate note.
a pinch of Fleur de Sel — optional; a finishing touch that contrasts the sweetness and lifts the flavors.

Build 3-Ingredient Nutella Brownies Step by Step

Preheat the oven to 180°C / 350°F on the conventional (no fan) setting and place a rack in the middle position.
Spray an 8‑inch (20 cm) square cake pan lightly with baking oil and set it aside.
Peel and place the 3 medium ripe bananas in a large bowl. Mash them with a fork until creamy and mostly smooth (or use a blender/stick blender).
If the 225 g hazelnut chocolate spread is firm, warm it until pourable: heat briefly in the microwave in 10–15 second bursts, stirring between bursts, or loosen by placing the jar in warm (not boiling) water. Do not overheat.
Pour the warmed 225 g hazelnut chocolate spread into the bowl with the mashed bananas.
Add the 90 g unsweetened Dutch cocoa powder to the bowl.
Stir everything with a spatula until fully combined and uniform in color and texture.
Pour the batter into the prepared 8‑inch pan and level the top with the spatula. Sprinkle a pinch of Fleur de Sel on the surface, if using.
Bake on the middle rack for 20 minutes, then check doneness: insert a toothpick into the center—you’re looking for it to come out with very moist crumbs clinging to it (not wet batter) for a fudgy texture.
If the center is still too wet, continue baking for an additional 10–15 minutes, checking periodically.
Remove the pan from the oven and allow the brownies to cool completely in the pan.
For best texture, refrigerate the cooled brownies in the pan for at least 30 minutes. Cut into 9 squares and serve.

Why You’ll Love This Recipe

Fewer ingredients, less cleanup, and the same comforting chocolate feeling you expect from a brownie. These are dense and fudgy rather than cakey, and they rely on ingredient function rather than complicated technique. If you have ripe bananas and a jar of hazelnut spread in the pantry, you’re 30 minutes away from dessert.

They’re also naturally free from added granulated sugar beyond what’s in the spread, and they avoid eggs and butter entirely, which makes them a useful option if you’re out of those pantry staples. The texture is soft and compact—ideal with coffee or a scoop of ice cream.

Ingredient Flex Options

Banana ripeness: The sweeter and more speckled the bananas, the sweeter the brownies. If your bananas are underripe, expect less natural sweetness and a firmer texture.
Hazelnut spread temperature: If the spread is cold and thick, warm it gently until pourable. Too-hot spread can thin the batter and affect bake time; warm just enough to stir easily.
Cocoa handling: If your Dutch cocoa is compacted, break up any lumps with a fork or sift briefly before mixing for a smoother batter.
Fleur de Sel: Optional but recommended if you like a subtle contrast to sweetness. Skip it without changing the recipe otherwise.

Hardware & Gadgets

Oven set to 180°C / 350°F (conventional, no fan).
8‑inch (20 cm) square cake pan—spray with baking oil for easy release.
Large mixing bowl for mashing and combining ingredients.
Fork for mashing (or blender/stick blender if you want an ultra-smooth batter).
Spatula for stirring and leveling the batter.
Microwave or a bowl of warm water to loosen the hazelnut spread if needed.
Toothpick to test doneness; refrigerator space for the 30-minute chill.

Mistakes Even Pros Make

Even experienced bakers trip up on these brownies if they rush or skip a small step. Here are the common pitfalls and how to avoid them:

Overheating the spread: Heat just until pourable. If it’s too hot, it can lead to a looser batter and unpredictable bake times.
Undermashing bananas: Big chunks of banana will create uneven texture. Mash until mostly smooth unless you want noticeable banana pieces.
Ignoring the toothpick test: These are meant to be fudgy. A toothpick with very moist crumbs is ideal—remove before it comes out clean.
Skipping the chill: Cutting immediately after baking yields a sticky mess. Refrigerating for at least 30 minutes firms them up and makes neater squares.

Smart Substitutions

Hazelnut spread option: The recipe lists Nutella or homemade hazelnut chocolate spread—use whichever you have, measured at 225 g. Check its texture and warm if needed.
Banana note: Keep the quantity at three medium ripe bananas. Reducing or increasing this will change sweetness and structure.
Cocoa: The recipe specifies 90 g unsweetened Dutch-process cocoa. Match this weight to keep the same flavor intensity and batter balance.
Salt: Fleur de Sel is optional; leaving it out won’t break the recipe—it’s purely for a flavor lift.

Flavor Logic

Understanding what each ingredient contributes helps you use the recipe confidently. The bananas provide natural sugar, moisture, and act as the binder—no eggs required. The hazelnut chocolate spread contributes fat, sweetness, and that unmistakable hazelnut-chocolate character that makes these brownies taste indulgent. The Dutch-process cocoa deepens the chocolate without adding extra sweetness and helps absorb some moisture so the brownies set into a fudgy crumb. The pinch of fleur de sel is a finishing accent that brightens and balances the rich flavors.

Save for Later: Storage Tips

Store these brownies the same day they’re made for best texture. After the initial 30-minute chill required in the recipe, transfer the pan to the refrigerator covered with a lid or plastic wrap if you’ll eat them within 3–4 days. Chilled brownies hold their fudgy texture and are easier to slice cleanly.

For longer storage, cut into squares and freeze individually on a tray, then transfer to an airtight container or freezer bag for up to 2 months. Thaw in the fridge or at room temperature. Avoid leaving them out at room temperature for extended periods if your kitchen is warm; the hazelnut spread will soften considerably.

Questions People Ask

Are these vegan? The core ingredients—bananas, hazelnut spread, and cocoa—can be vegan depending on the hazelnut spread you use. Many commercial hazelnut spreads contain dairy, so check the label. If your spread is dairy-free, the recipe itself contains no animal products.

Can I make these gluten-free? Yes—there are no gluten-containing ingredients in the recipe as written. Just ensure any hazelnut spread and cocoa you use are certified gluten-free if you have a sensitivity.

Why do the brownies feel soft after baking? That’s intentional. The recipe aims for a fudgy center. The toothpick should come out with very moist crumbs, not clean. Chilling after cooling firms them up for cleaner slices.

Can I double the recipe? You can double the ingredients, but use a larger pan and watch bake times closely. The original directions and times are calibrated for an 8‑inch square pan; depth and size changes will affect baking.

Before You Go

If you want a fast, no-fuss chocolate fix, these 3-Ingredient Nutella Brownies deliver. The technique is forgiving, the cleanup minimal, and the flavor consistently satisfying. Keep the balance of ingredients and the baking checks in mind—preheat the oven, warm the spread gently, target moist crumbs on the toothpick, and chill before slicing. Follow those simple steps and you’ll have rich, fudgy brownies with minimal effort.

Make them tonight, pack a couple for lunch, or slice and freeze for a later treat. And if you try a small tweak within the ingredient boundaries above, I’d love to hear how it turned out.

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