3 Ingredient Nutella Brownies

3 Ingredient Nutella Brownies

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

Naturally gluten free goodness—without rice flour

These amazingly chewy, chocolate hazelnut brownies are made without any rice flour at all. They’re not Paleo since Nutella most certainly has refined sugar and milk, but I don’t like to put that kind of pressure on my brownies anyway. 🤷🏻‍♀️

If you love to make your own Paleo-friendly chocolate hazelnut spread, maybe that would work in this recipe (but I’m honestly not sure!). That really seems like a lot of work just to avoid refined sugar, but I won’t judge if you want to put in the effort. Baking can be its own form of peaceful meditation. ☯️

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

How we get that crackle on top

That glossy crackle on top, like we get in our chewy gluten free brownies, seems to be created when the beaten eggs mix with the sugar during baking to create a thin meringue on top of the brownies. Since successful gluten free baking has meant that I’ve had to learn quite a bit about food science, I’m dying to know if that’s true. I guess it doesn’t really matter, but I still wish I knew for sure.  

Perhaps because there are so many eggs in this recipe, and the Nutella spread has enough sugar that we don’t need one granule more to make brownies, the shiny crackle on these brownies is strong. In fact, the crackle develops not only the top but also along the sides of the brownies as they bake. 

To ensure the best crackle, beat the Nutella and eggs very well. I like using a hand mixer for this task, instead of a stand mixer (or mixing by hand) because it’s easier to aerate the mixture with a hand mixer. Try pumping the beaters of the hand mixer a bit as you work the eggs and Nutella for the best results.

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

Is Nutella gluten free?

Yes! Nutella brand chocolate hazelnut spread is gluten free, according to the manufacturer. It is free of all gluten-containing grains, and there is also no risk of cross-contamination from gluten-containing grains. It’s also peanut-free, which makes it a very popular alternative to peanut butter especially for peanut-free schools.

If you’re a fan of Nutella, you are going to love these brownies—even if you’re not much of a “brownie” person. My son doesn’t like anything with deep, rich chocolate flavor, and he’s said that these are his go-to brownies. He loves the crazy hazelnut flavor of the spread and the chocolate flavor is distinctly milk chocolate based. 

I was dead set on this remaining a 3-ingredient recipe (like my favorite vanilla no-churn ice cream and our 3-ingredient oatmeal cookies). Nutella has all the sugar you could need, and even the salt that all baked goods need. 

Keeping this to a true 3-ingredient recipe meant that I had to resist the urge to add chopped, toasted hazelnuts to the brownie batter. But the next time I make them if I have (admittedly spendy) hazelnuts on hand, I’m going to add them. And maybe scatter a few semi-sweet chocolate chips on top. 

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

Ingredients and substitutions

There are only three ingredients in this super simple recipe. They all contain potential allergens, though. The news isn’t great, but here goes nothing…

Dairy-free: There is dairy in Nutella, but there is a dairy-free version of the beloved chocolate hazelnut spread. The brand is Nicciolata and they have a dairy free variety of their hazelnut cocoa spread. Be careful, though, because they have a dairy-containing variety, too. 

Nutella itself has a thinner consistency than the Nicciolata spread, though, at room temperature. I think it would work in this recipe, but I’m not entirely sure. It’s definitely worth a try.  

Egg-free: For every half cup of Nutella and one-third cup of blanched almond flour this recipe calls for one egg. I’m not overly optimistic that you could replace the egg with an egg replacement like a “chia egg,” since the recipe is so simple and does rely quite heavily on eggs. 

Nut-free: You can’t make this recipe nut-free, I’m afraid. Not only does it have hazelnut spread, which is unique in taste and texture, but it has blanched almond flour. For a 3-ingredient recipe, that is way too much to substitute and still expect results.

I do think that blanched, finely ground hazelnut flour would work well in place of the almond flour. Please be sure to use finely ground blanched almond flour (or hazelnut flour), like the kind that Honeyville and Nuts.com sell. Almond meal or coarsely ground flour of any kind will not work in this recipe. 


These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. #glutenfree #gf #nutella #brownies

Like this recipe?

Prep time: Cook time: Yield: 9 to 12 brownies


1 1/2 cups (450 g) Nutella hazelnut spread

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1 cup (120 g) finely ground blanched almond flour


  • Preheat your oven to 325°F. Grease and line an 8-inch square baking pan with parchment paper and set it aside.

  • In a large, heat-safe bowl, place the Nutella and warm it in the microwave or over a simmering pot of water just until it thins out a bit. This will make it easier to beat. Add the eggs, and using a handheld mixer, beat until smooth and fluffy. Add the almond flour and beat again until well-combined. The mixture will be very thickly pourable and very sticky. Transfer the brownie batter to the prepared baking pan and, using a small offset spatula, spread into an even layer. Smack the bottom of the pan a few times on the counter to break any large air bubbles.

  • Place the baking pan in the center of the preheated oven and bake for 35 to 40 minutes or until the center of the pan of brownies is firm to the touch. Remove from the oven and allow to cool to room temperature in the pan. To make the brownies easier to slice, chill in the refrigerator for about 20 minutes. Remove the brownies from the pan and use a sharp knife to slice into 9 or 12 equal squares. Store any leftover brownies in a sealed container in the refrigerator or freezer.


Comments are closed.

  • GFMum
    March 7, 2019 at 7:01 AM

    These were a big hit last night. Couldn’t decide to make them with almond or hazelnut flour, so I did half and half and I put them into muffin cups for easy serving. Delicious!

    • Nicole Hunn
      March 7, 2019 at 12:17 PM

      Great idea. So glad to know they turned out with half of each flour!

  • RNmom
    March 5, 2019 at 9:55 AM

    These were super easy and good. Nice and chewy. I liked the “crust” on top and that they weren’t terribly sweet. My kids liked them too but they love Nutella. Not sure every kid would.

  • Carol McIntyre
    March 3, 2019 at 12:51 PM

    Hi Nicole, the recipe looks delicious, however, I live at 4400 ft altitude and wonder about what modifications I need to make in order to make the recipe work! I have been surprised too many times by baked goods (and even rice!) that failed due to the differences in altitude.

    • Nicole Hunn
      March 3, 2019 at 2:39 PM

      I’m afraid that I don’t have any way of knowing what sort of modifications you’d have to make for high altitude, Carol, since it’s the one condition I can’t replicate in any way. I suggest you try making whatever modifications you would normally make to a non-gluten-free recipe. There’s nothing about different in that regard about gluten free recipes. Sorry I can’t be of any real help!

  • Noreen
    March 3, 2019 at 11:37 AM

    That looks so good! Unfortunately, we are a nut free house.

  • Rae #2
    March 3, 2019 at 9:57 AM

    Jeez, my nicknames are both Rae and Rash haha. People in the comments are either my namesakes, or identity thieves ☺️

    Anywhoo, I don’t have a hand mixer but I do have a nutribullet. Think I can combine this mixture using that?

    • Nicole Hunn
      March 3, 2019 at 10:10 AM

      Hi, Rae, you won’t get the aeration with the NutriBullet that you’d get with a hand mixer, really, so it might be better to just mix it by hand. Worth a shot either way. They’ll still turn out, but might be denser.

  • Pat
    March 3, 2019 at 9:52 AM

    Hi I’m not found of Nutella wonder if I could use Almond butter and cocoa.

    • Nicole Hunn
      March 3, 2019 at 10:10 AM

      Hi, Pat, if you don’t like Nutella, I’d try another one of my brownie recipes instead!

  • Vicki Pillar
    March 2, 2019 at 6:59 PM

    Aloha Nicole,
    Can I substitute Ground Almond Flour instead of Hazelnut Flour?

    • Nicole Hunn
      March 3, 2019 at 8:02 AM

      Hi, Vicki, the recipe calls for almond flour, not hazelnut flour. The recipe was developed using finely ground blanched almond flour.

  • Pam
    March 2, 2019 at 12:13 PM

    Thinking outside the box… would this work with apple sause instead of nutella and say a little butter for GF apple square? Love the Nutella idea don’t get me wrong, just need something a little low sugar for diabetic family member. Ty!

    • Nicole Hunn
      March 2, 2019 at 1:09 PM

      I’m afraid it would not work like that at all, Pam. The most plentiful ingredient in this recipe is the Nutella, and applesauce won’t substitute for a nut butter. I wish I had better news! Sorry!

  • Mary EVANS
    March 2, 2019 at 11:05 AM

    What are the nutritional values?

    • Nicole Hunn
      March 2, 2019 at 1:08 PM

      I’m afraid that I haven’t calculated the nutritional values, Mary. Feel free to plug the ingredients into an online calculator. That’s all I would do anyway!

  • Rash
    March 2, 2019 at 1:21 AM

    Can you use wheat flour?

    • Nicole Hunn
      March 2, 2019 at 9:54 AM

      Please see my response to Jen, Rash!

  • Rae
    March 1, 2019 at 10:37 PM

    “Grease and line an 8-in square baking pan with parchment paper”
    Does this mean to grease the pan first or grease the paper?

    • Nicole Hunn
      March 2, 2019 at 9:54 AM

      Grease and line means to grease first, then line the pan, Rae! :) You grease the pan for two reasons: to help the paper stick to the pan rather than falling over onto the brownie batter, and in case there are any gaps in your liner.

  • Bianca
    March 1, 2019 at 9:26 PM

    OMG, I can’t believe I found a brownie recipe with almond flour and Nutella. My kids are crazy about Nutella and they keep asking me to make something with it but I only find recipes with all purpose flour. Just found the perfect recipe!
    Thanks for sharing!

    • Nicole Hunn
      March 2, 2019 at 9:53 AM

      Haha that’s so funny, Bianca. I actually have a few Nutella recipes here on the blog. Just use the search blog. You may be well on your way to supermom status. :)

  • Peg Eastlund
    March 1, 2019 at 9:10 PM

    Can regular flour be used

    • Nicole Hunn
      March 2, 2019 at 9:52 AM

      Please see my response to Jen, Peggy!

  • Jen
    March 1, 2019 at 8:19 PM

    Would regular AP or Oat flour work?

    • Nicole Hunn
      March 2, 2019 at 9:52 AM

      I don’t believe that all purpose wheat flour would work, Jen, but I’m afraid I haven’t baked with gluten-containing flour in many years. Oat flour is a possibility but likely would require other adjustments.

  • Leann
    March 1, 2019 at 7:53 PM

    Would adding an additional egg when using Nicciolota give the batter the right consistency?

    • Nicole Hunn
      March 2, 2019 at 9:51 AM

      Actually, egg whites tend to be drying in baking, so maybe an extra egg yolk would help, Leann?

  • Debra
    March 1, 2019 at 5:27 PM

    Hi,I’d love to try these but can not have nut flours any other substitute? Thank you,Deb

    • Nicole Hunn
      March 2, 2019 at 9:51 AM

      Hi, Deb, I don’t believe that these can be made with anything other than almond flour or maybe hazelnut flour. If you can’t have nuts, though, you can’t have Nutella, right? If you can have hazelnuts, try blanched finely ground hazelnut flour!

  • Laura Osier
    March 1, 2019 at 4:54 PM

    I made these and they were wonderful. I am not a fan of Nutella either but these were out of this world. Love your cookbooks too. You have helped me more than you know on this long journey to gluten free for my whole family. Thank you!

    • Nicole Hunn
      March 2, 2019 at 9:50 AM

      That’s so kind of you to say, Laura. I’m so glad to have been useful. I know that long journey all too well, and I never want anyone to have to go it alone like we did back in 2004!

  • Bea
    March 1, 2019 at 3:44 PM

    Can keto nutella be used ?

    • Nicole Hunn
      March 1, 2019 at 3:48 PM

      I’ve never heard of keto Nutella, Bea. As I discuss in the post, you can try using a homemade version but I’m afraid I’m not sure that it would work in this super simple recipe. The simpler the recipe, the more dangerous it is to make substitutions.

  • Courtney
    March 1, 2019 at 2:29 PM

    I can’t eat almonds, is there another GF flour that would work? Thanks!

    • Nicole Hunn
      March 1, 2019 at 2:55 PM

      Hi, Courtney, you can actually try using finely ground, blanched hazelnut flour in place of almond flour. I’ve purchased that before from nuts.com. That’s the only substitute that I feel completely confident will work!

  • Karen
    March 1, 2019 at 12:19 PM

    What other chocolate could you recommend ? I’m not a big fan of Nutella! I know I’m nuts
    Hershey’s spread?

    • Nicole Hunn
      March 1, 2019 at 1:12 PM

      Hi, Karen, the Nutella isn’t just a chocolate spread, it’s a nut butter with cocoa. I’m afraid I don’t know what else would work. I’m a bit curious about whether or not peanut butter would work, but that can be rather drying in baking. Maybe just try my peanut butter brownies?

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