3-Ingredient Nutella Brownies (Flourless)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
9
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Calories
193 kcal
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Course
Dessert
3-Ingredient Nutella Brownies (Flourless)
Description
The recipe combines ripe bananas mashed to a creamy consistency with warmed Nutella and Dutch cocoa powder to create a thick batter. This mixture is spread evenly into a greased 8-inch square pan, optionally sprinkled with fleur de sel to add a subtle salty note that complements the chocolate and banana. Baking at 350°F without a convection fan ensures gentle baking to achieve a moist interior with fudgy crumbs.
Doneness is tested by checking that the surface looks set and using a toothpick inserted in the center; it should come out coated with moist crumbs but not raw batter. Cooling the brownies before cutting allows the structure to firm up without drying them out.
These brownies deliver a rich chocolate hazelnut flavor with natural banana sweetness and are suitable as a quick flourless treat. The minimal ingredients reduce prep time, and the recipe accommodates freezer storage to extend freshness.
Ovens vary, so monitoring bake time and surface appearance is important for optimal texture. Using the fan option may shorten baking time slightly. Storing brownies in an airtight container in the fridge keeps them fresh up to four days; freezing is possible for up to a month.
Ingredients
- 3 banana medium ripe
- 225 g Chocolate Spread Nutella or homemade) warmed, hazelnut flavored
- 90 g Dutch cocoa powder unsweetened
- fleur de sel optional, pinch
Instructions
- Preheat the oven the 180°C/350°F, without the fan option, and arrange a baking tray onto the middle shelf.
- Transfer the bananas in a large bowl and mash them with a fork until reaching a creamy texture. You can also use a blender or a stick blender.
- Pour slightly warmed chocolate spread into the bowl, followed by the cocoa powder.
- Mix all the ingredients with a spatula until fully combined.
- Spray with baking oil an 8-inch square cake pan, pour in the batter, and level the top using a spatula. At this point you cna sprinkle some fleur de sel (sea salt flakes) on top if you like.
- Bake in the oven (without the fan option) for about 20 minutes, then check if the surface looks cooked through, then open the oven and check with a toothpick inserted in the center of the batter, you want very moist crumbs to coat it, but still a super fudgy texture. If the center it’s still not set, continue to bake for a further 10-15 minutes.
- Remove the pan from the oven.
- Allow the brownies to cool completely in the pan, then cut into 9 squares and serve. For best texture, refrigerate them for at least 30 minutes before serving.
Notes
- Check brownies after 20 minutes of baking; surface should appear cooked before testing with a toothpick for moist crumbs.
- If using a fan oven, bake time reduces to around 17-20 minutes but check doneness carefully.
- Store brownies in an airtight container in the refrigerator for up to 4 days for best freshness.
- Brownies can be frozen for up to 1 month; thaw completely in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 13mg | 1% |
| Potassium | 395mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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