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Nutella Fudge Brownies

Kate Sears

Yield: Makes 12 brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You’ll never believe they’re made with just four ingredients.

This recipe is excerpted from Desserts 4 Today.

Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby’s four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.


  • 1/2 cup Nutella chocolate-hazelnut spread
  • 1 large egg
  • 5 Tbs. all-purpose flour
  • 1/4 cup chopped hazelnuts


  • Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.
  • Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
  • Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
  • Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.


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Reviews (11 reviews)

  • doreenkrasnovsky | 02/05/2018

    Can you make in advance and freeze

  • lucyg22 | 09/25/2015

    These are not stellar, but they're so easy they are worth making. I've made them several times. Frosting with additional Nutella is a nice touch. I've also made this with gluten-free flour and it works with no adjustments. 4 stars.

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