Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Three Ingredient Chocolate Praline Brownies

by Sarah Rainey from Three Ingredient Baking

A Nutella lovers dream, this easy and affordable recipe for delicious and perfectly gooey Chocolate Praline Brownies uses just three ingredients, making this your new go-to recipe to satisfy that brownie craving in no time.

From the book


If you like Nutella, these are a must. They’re rich, gooey and take just minutes to throw together. The key is in the cooking time – keep an eye on the mixture so it doesn’t set too solid in the oven. You want them a little bit wobbly for maximum squidge.

Read more Read less


65g self-raising flour
2 eggs
1 x 400g jar of Nutella

Essential kit

You will need: a small baking tray (25cm x 18cm).


Preheat the oven to 200°C/180°C fan, and grease and line the baking tray.

Sift the flour into a mixing bowl, crack in the eggs and mix well with a wooden spoon. Scrape out the contents of a jar of Nutella and add this to the mixture, holding back 1 heaped tablespoon of the spread in a separate bowl. Stir everything together until the mixture is smooth.

Pour the mixture into the baking tray, spread it out with a spatula and bake for 25 minutes. You’ll know they’re ready when they’re just set and starting to crack on top. Don’t over-bake them as they will continue to cook in the tin and you want them to stay squidgy inside!

As the brownies cool, drizzle the remaining Nutella over the top to decorate. If it’s too solid, microwave it for 10 seconds in a heatproof bowl first.

Slice into chunky squares or rectangles to serve.

Tip: I like to double the quantities in this recipe and make them in the same-sized tin for fat, squidgy brownies that are twice the height. They may need another 5 to 10 minutes in the oven to cook through.

More Nutella Recipes

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Three Ingredient Baking

Close menu