3 ingredient brownies are ultra-moist, rich, gooey, fudgy, chocolatey and easy to make. There’s no milk, butter, egg or flour used in making these brownies! 3 basic pantry ingredients – banana, Nutella and cocoa powder is all you need!
Thought you’ll be interested to try other brownies as well – Lemon Brownies, Zucchini Brownies.
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Ingredients you’ll need
- 3 ripe bananas
- 1 cup Nutella
- ½ cup unsweetened cocoa powder (Dutch processed)
- ¼ cup chocolate chips (optional)
How to make 3 ingredient brownies
This brownie recipe needs just one bowl. In few simple steps it the batter comes together in a jiffy.
- Place ripe banana in a bowl.
- Mash thoroughly using stick blender or fork until its smooth creamy.
- Add slightly warmed Nutella chocolate spread and unsweetened cocoa powder to creamed banana. Using a silicon spatula mix everything together.
- Line an 8×8 or 7×7 baking dish with parchment paper.
- Grease parchment paper with cooking oil or butter.
- Pour the batter into prepared pan and level the top using silicon spatula.
- Optional step – sprinkle chocolate chips evenly on top.
- Bake in pre-heated oven at 350°F for 35-40 minutes or until brownies are barely set. A tooth pick inserted at the center should come out ‘just’ clean with some crumbs sticking to it.
- Let brownies cool completely at room temperature before slicing.
Choosing between fudgy and cakey brownies
If your goal is gooey, fudgy brownies, reduce the amount of cocoa powder by 1 to 2 tablespoon in the recipe. The general thumb rule in baking brownies is – more flour = denser cakey brownies, less flour = gooey fudgy brownies!
Remember reducing cocoa powder results in ultra-moist, ultra-gooey brownies. It will be very sticky.
If your goal is more dense cakey brownies then add extra 1 to 2 tablespoon unsweetened cocoa powder in the recipe. More cocoa powder will result in no gooey centers, cakey brownies. Increasing cocoa powder will reduce the sweetness of brownies making it slightly more on the bitter side. You can balance the bitterness with chocolate chips or you can add 1 to 2 tablespoon sugar.
Nutella Brownie Tips
- Though Nutella is best for this brownie, any kind of chocolate spread can be used.
- You can use homemade Nutella or store bought Nutella.
- Microwave Nutella for 20 to 30 seconds to slightly warm it up. Usually store bought Nutella are too thick, warming it lightly will loosen it, thus easy to mix batter.
- Use fresh ripe banana for this recipe. Frozen banana won’t be suitable as they contain excess moisture.
- Remove brownies from oven early, at 25 minutes mark for ultra-gooey brownies.
- You can make this brownie the way YOU like. Reducing cocoa powder by a tablespoon will make the brownies fudgier and by adding 1 to 2 tablespoon extra cocoa powder the brownies will result in cakier texture.
- Chocolate chips are optional but highly recommended. Nutella and melty chocolate chips provides a complete satisfaction in every bite.
FAQS
The recipe results in gooey brownies. If you got very sticky, gooey brownies it’s probably because the amount of cocoa powder was less in the recipe. The other reason brownies are sticky and very gooey is baking it for lesser time.
Yes. You can try this brownie recipe with other spreads. Chocolate hazelnut spread, chocolate peanut butter, and almond butter works best.
If you have nut allergies, try making nut-free chocolate spread at home using sunflower seeds. To make seed chocolate spread you’ll need –
1.5 cups chocolate chips
1 cup sun flower seeds, toasted and pureed
3 tablespoon powdered sugar
2 tablespoon unsweetened cocoa powder
3 tablespoon vegetable oil
Leftover brownies will keep good for 5 to 7 days at room temperature. Store brownies in air tight containers and keep at room temperature.
You can refrigerate brownies in air tight containers to store for 2 weeks.
For longer storage, store brownies in freezer-safe container in freezer for up-to 6 weeks.
MORE CHOCOLATE-Y DESSERT RECIPE TO TRY:
Hot Fudge Chocolate Pudding Cake
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📋3 Ingredient Brownies
Ingredients
- 3 ripe bananas
- 1 cup Nutella
- ½ cup unsweetened cocoa powder Dutch processed
- ¼ cup chocolate chips optional
Instructions
- Place ripe banana in a bowl.
- Mash thoroughly using stick blender or fork until its smooth creamy.
- Add slightly warmed Nutella chocolate spread and unsweetened cocoa powder to creamed banana. Using a silicon spatula mix everything together.
- Line an 8×8 or 7×7 baking dish with parchment paper.
- Grease parchment paper with cooking oil or butter.
- Pour the batter into prepared pan and level the top using silicon spatula.
- Optional step – sprinkle chocolate chips evenly on top.
- Bake in pre-heated oven at 350°F for 35-40 minutes or until brownies are barely set. A tooth pick inserted at the center should come out ‘just’ clean, with some crumbs sticking to it.
- Let brownies cool completely at room temperature before slicing.
Notes
- Though Nutella is best for this brownie, any kind of chocolate spread can be used.
- You can use homemade Nutella or store bought Nutella.
- Microwave Nutella for 20 to 30 seconds to slightly warm it up. Usually store bought Nutella are too thick, warming it lightly will loosen it, thus easy to mix batter.
- Use fresh ripe banana for this recipe. Frozen banana won’t be suitable as they contain excess moisture.
- Remove brownies from oven early, at 25 minutes mark for ultra-gooey brownies.
- You can make this brownie the way YOU like. Reducing cocoa powder by a tablespoon will make the brownies fudgier and by adding 1 to 2 tablespoon extra cocoa powder the brownies will result in cakier texture.
- Chocolate chips are optional but highly recommended. Nutella and melty chocolate chips provides a complete satisfaction in every bite.
Comments & Reviews
Britney says
I substituted the Nutella with peanut butter and the consistency was more like Fudge than a brownie. I followed the recipe exactly like it says but the cocoa powder is very strong. It over powered the taste of everything so next time I will half that and see how they turn out.