These flourless Nutella brownies are just five ingredients and easy to make. They are chewy and chocolatey but also healthier than regular brownies at less than 100 calories per piece.
Like my flourless pumpkin brownies, the secret is using pumpkin puree. You don’t taste the pumpkin, but it does lighten up the recipe. I wanted a lighter recipe so that I can feel less guilty when I eat half the pan.
These brownies use minimal ingredients. You can make them in a blender or a mixer.
The Nutella is the star, providing the sugar, the hazelnut chocolate flavor, and contributing to the chewy texture. You won’t taste the pumpkin, but it does help create the structure for these brownies.
Yes, these brownies are a bit lighter than your traditional rich, fudgy chocolate brownies. They are chewy and they are chocolatey, but they aren’t as dense and fudgy. But they are still good. And it’s a great way to enjoy dessert without all of the guilt. If you divide your brownies into 12 squares, each brownie ends up being about 96 calories, 5 grams of fat and 11.4 grams total carbohydrates.
My husband was so excited when I made these, that he momentarily forgot that he lives in a house with a food blogger. He reached for a brownie while I was taking pictures before realizing what he had almost done. I can’t say I blame him– I ate two small corner pieces as soon as I took these out of the oven.
Flourless Nutella Brownies
- 1/2 cup + 2 tbsp Nutella spread
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/4 cup unsweetened cocoa powder regular, not dutch processed
- 1/2 tsp baking soda
- Preheat oven to 350ºF. Grease an 8 inch by 8 inch or 9 inch by 9 inch metal square baking pan. (I prefer the 8 x 8 so that the brownies have a little more height, but they’ll still work in the 9 x 9. Stick to a metal pan as brownies tend to bake better in metal pans.)
- Add all ingredients into a mixer or blender. Mix until batter is smooth. Pour batter into prepared baking pan. The recipe does not yield too much batter, so make sure you scrape the sides of your blender or bowl and get as much of the batter out as possible.
- Bake for 20-25 minutes until toothpick inserted comes out clean. Let brownies cool and set for about 20 minutes before cutting and eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.