Amazing Almond Flour Nutella Brownies: Just 3 Ingredients!

Ever dreamt of a dessert that's both incredibly easy and ridiculously delicious? Well, pinch yourself, because these almond flour nutella brownies are about to become your new best friend. We're talking three ingredients, a bowl, and an oven—that’s it! These aren't your average brownies; they're naturally gluten-free, super fudgy, and packed with that rich, hazelnutty chocolate flavor we all adore. Forget complicated recipes with long lists of ingredients, we are keeping it simple. In this article, I'll show you what makes these almond flour nutella brownies so special, including how they get that perfect crinkled top, and I'll guide you through the best ingredient substitutions. Plus, we will tackle some frequently asked questions and provide the full recipe, so you can whip up a batch in no time. Let's get baking!

Why These Almond Flour Nutella Brownies Are Special

Simplicity is Key

Okay, let's be real, most brownie recipes are a whole production. But these almond flour nutella brownies? They’re different. We're talking three ingredients, that’s it! No sifting, no creaming butter, no melting chocolate. It's almost too easy, but trust me, the results are phenomenal. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you can barely boil water.

The beauty of this recipe lies in its simplicity. It's perfect for those times when you crave a sweet treat but don't want to spend hours in the kitchen. You just dump everything in a bowl, mix it up, and pop it in the oven. The hardest part is waiting for them to cool down!

Gluten-Free Goodness

Another reason these brownies are special is that they're naturally gluten-free. Almond flour is the star here, giving these brownies a lovely, slightly nutty flavor and a super moist texture. If you're avoiding gluten, this is your dessert dream come true.

They don't taste like those dry, crumbly gluten-free attempts you've probably experienced. These are fudgy, chewy, and satisfying, and you'd never guess they're missing the wheat.

Plus, let's face it, it's nice to have a dessert option that everyone can enjoy, regardless of dietary restrictions.

Crinkly Top Magic

And let's not forget that gorgeous crinkly top! It's the sign of a perfect brownie, right? The secret is in the way you mix the eggs and nutella. You have to beat them together really well, almost like you're whipping up a meringue. It creates this beautiful, crackled surface that makes the brownies look as good as they taste.

It's that little detail that elevates these brownies from simple to special. It shows that even with minimal effort, you can create something truly impressive.

Nutella's Role and Ingredient Swaps in Almond Flour Brownies

Nutella: The Star Player

So, Nutella isn't just some delicious spread we put on toast, in these brownies, it's a key player. It provides the sweetness, the moisture, and that iconic chocolate hazelnut flavor we all crave. It’s like the glue that holds everything together, and honestly, it’s the reason these brownies are so darn good. You don’t need any extra sugar because the Nutella takes care of that, and it also gives them that super fudgy texture that we all love.

Think of Nutella as the base of a flavor pyramid. It’s rich and complex, and it works so well with the almond flour. It also has a bit of salt in it, which balances the sweetness perfectly. Without Nutella, these brownies would just be sad, flat disks. It brings all the fun to the party.

Ingredient Swaps and Considerations

Now, let's talk substitutions, because sometimes, we need to get creative. If you're looking for a dairy-free option, you could use a dairy-free hazelnut spread. Just make sure it has a similar consistency to Nutella, or it might mess with the texture. But, I have to say, the eggs are a bit of a tricky one. They are vital for the structure and that lovely chewiness. I haven't had much luck with egg substitutes, so for now, I’d say stick with the real deal if you can.

What about the almond flour, you ask? Well, that’s a bit easier to play with. If you're not a fan of almond, you could try finely ground hazelnut flour, which will boost that nutella flavor even more. Just remember, almond meal or coarsely ground flour won’t work quite as well here, it will change the texture, so make sure it's finely ground. And, of course, these aren’t going to be suitable for anyone with nut allergies.

Baking Tips, FAQs, and the Almond Flour Nutella Brownie Recipe

Baking Like a Pro

Okay, so you've got your three ingredients, and you're ready to bake. Awesome! First things first, preheat your oven to 325°F (160°C). This is crucial for even baking. Next, make sure you line your baking dish with parchment paper. This will prevent your brownies from sticking, and it makes them way easier to remove. No one likes a brownie stuck to the pan.

When you mix the ingredients, don't overmix. Just stir until everything is combined. Overmixing can lead to tough brownies, and we want fudgy, not chewy, right? Once the batter is ready, pour it into your prepared baking dish and spread it evenly. Now, for the crucial part: baking time. Start with 35 minutes, but keep an eye on them, they might need a little longer depending on your oven. They're done when a toothpick inserted into the center comes out with a few moist crumbs attached.

Frequently Asked Questions

Let's tackle some common questions. First, can you use a different kind of flour? As we’ve said, almond flour works best, but finely ground hazelnut flour is a good substitute. Can you add chocolate chips? Of course! Semi-sweet chocolate chips or chopped hazelnuts would be amazing additions. What about chilling the brownies? Yes! They are easier to slice if you let them cool down completely and then chill in the fridge for a bit.

Also, someone always asks, are these brownies healthy? Well, they’re gluten-free, and they use almond flour, which is great, but let's be real, they’re still brownies. They're a treat, enjoy them in moderation. And lastly, how long do they keep? They'll stay good in an airtight container at room temperature for a couple of days or in the fridge for up to a week. But let’s be honest, they probably won’t last that long.

The Recipe

Alright, here's the recipe in a nutshell:

• Ingredients: 1 cup (about 280g) Nutella, 2 large eggs (room temperature), 1 cup (about 96g) finely ground almond flour.
• Instructions:
• • Preheat oven to 325°F (160°C). Line an 8x8 inch baking dish with parchment paper.
  • In a large bowl, beat the eggs and Nutella together until smooth and well combined.
  • Add the almond flour and mix until just combined. Don't overmix.
  • Pour batter into the prepared baking dish.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let them cool completely before slicing. Chill in the fridge for easier slicing.
  • Enjoy!