5 Ingredients or Fewer
3-Ingredient Nutella Brownie Cookies
Popular on Food52
26 Reviews
Elizabeth D.
April 22, 2022
Delicious, fast, and easy recipe! For a little something different, I sifted a little dutch powdered cocoa on the top after the brownies were finished baking.
Rebecca L.
May 4, 2019
I just made these cookies. They are delicious. I cooked them for eight minutes because I like fudgy. I put a pinch of salt in the batter, but not on top because I don’t like salt on my cookies. I will definitely make these again.
michelle
January 18, 2019
These were soooo good. Never knew that i love nutella! 7 minutes for a perfect cakie around the edge fudgie in the middle brownie cookie. For ease and deliciousness it ranks right up there w/mom-mom fritch peanut butter cookies. (1 cup peanut butter 1 cup sugar 1 egg 1 tsp baking soda) Thanks for the recipe!
Ingrid
January 18, 2019
I made a batch using the weight measurements and the cookies did not turn out well for me - they were very flat and greasy. I added a few tablespoons more flour before I baked the remaining batter and they retained a little more thickness and had a bit of a chewy center. I think more flour/less nutella and resting them before baking might improve the texture for my taste and give them some more volume. I was surprised by how flat and crispy they bake up; I was expecting something more brownie-like and squidgy.
Mary E.
January 13, 2019
I made a batch of these yesterday and they were delicious, however they deflated after puffing up only a little during baking and were very flat. As a result they broke easily & didn’t look that great. The visual was disappointing. I made them in a mixer. Would that have affected them? Maybe I mixed too much? I also made a double batch. Would that have had anything to do with it? And I chilled them beforehand because the batter was very “slouchy” (great word!).
It’s an easy recipe with a fabulous flavor but any insight on what might have gone wrong? I’d love to bake them again.
It’s an easy recipe with a fabulous flavor but any insight on what might have gone wrong? I’d love to bake them again.
Emma L.
January 14, 2019
Hi Mary! The cookies do deflate a bit after baking (a lot of fudgy-center cookies do this) and they are pretty thin. Maybe they were over-mixed in the mixer, but doubling the recipe shouldn't have caused any issues. If you try them again, I'd recommend mixing by hand, skipping the chilling, and test-baking one cookie first for timing. Hope this helps!
Marguerite
January 11, 2019
Just made a batch. Test cookie at 7 minutes was a little too wet for me. I baked the remaining cookies for 9 minutes. Yum!
Mary T.
January 11, 2019
I also do a "test" cookie whenever I bake a batch, even if I've made the recipe before. Differences in ingredient brands, environment (humidity, temperature etc.), my attention span, (even my mood!) while cooking/baking have an impact on the final product. Like others, I have seen recipes similar to this, but strongly agree that the addition of a pinch of salt to the batter (at the minimum) and the flaky salt topping will produce a great cookie (brookie? cownie?) I'm trying this TODAY!!!
Mary T.
January 11, 2019
I just finished baking these. And, as a "tween" might text her "bestie"... OMG!!! The baking muse was definitely with me, because this recipe went just as expected, and I had to bring most of the finished product to the leasing office where I live so I wouldn't finish them off myself... yum!
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