Chocolate

3-Ingredient Nutella Brownies

3-Ingredient Nutella Brownies Recipe

Rich and fudgy, these Nutella Brownies trump all other brownies! And the best part is that you only need three ingredients for this quick and easy recipe. You’ll never be tempted by a box mix again!

3-Ingredient Nutella Brownies

If you’ve been in the food blog world at all today, then you know that many of us are paying  a chocolate tribute to a very loved member of our community who unexpectedly passed away last week, Joan Hayes– or as you may better know her: Chocolate, Chocolate, and More.

Joan and I met via an online blog conference a few years ago, had a few phone chats, and many, many Facebook conversations. Joan was a social media guru and was always willing to have a helpful chat with anyone about improving their Facebook page or Google Plus reach.

She had the sweetest Southern accent you’ve ever heard, such a big heart, and a major love of all things chocolate.

I think she would have LOVED these Nutella Brownies.

3-Ingredient Nutella Brownies

What’s in a Nutella Brownie?

Is there anything better in the world than homemade, fudgy, chocolate brownies? Hm. Maybe brownies made with Nutella with a tall glass of cold milk on the side. Yes?

Well, it just so happens that’s exactly what we have here. A brownie in it’s fudgiest form, made up almost entirely of NUTELLA. This is my favorite brownie recipe as of late. And the best part? You don’t even need a mixer, it’s that easy. Nutella, eggs, and a little flour. Mix it all up together in a small bowl, bake, and voila! Best brownies ever.

If you really want to get a little crazy and add even MORE CHOCOLATE, you could mix up a batch of this Nutella frosting to spread on top (excuse the poor photography in that post, it’s super old).

3-Ingredient Nutella Brownies

3-Ingredient Nutella Brownies

Really though… these brownies don’t even need the frosting. They are rich and fudgy and decadent all on their own.

Exactly the way Joan would have liked them ❤️.

Chocolate Wasted Cake

Chocolate Wasted Cake Recipe

This cake is not for the faint of heart! Sinfully fudgy and moist on the inside and recklessly covered in chocolate on the outside, topped with Snickers candy bars, Reese’s Cups, sea salt caramel filled chocolates, dark chocolate ganache, and a semisweet chocolate drizzle. 
Chocolate Wasted Cake

This cake is not subtle. No siree. It slaps you in the face with more chocolate than you ever knew could be in one cake, from the inside out!

You can’t see it yet, but the inside of the cake is actually the best part. I’m putting the cart before the horse there though. I think before we get to that, we’d better talk about the outside first. I mean, how could we not??

Just look at this monstrosity!! Snickers candy bars, Reese’s cups, sea salt caramel filled chocolates, dark chocolate ganache and a semisweet drizzle are all piled high on top with my favorite Guittard milk chocolate chips covering the rest of the cake.

I mean… there just are no words for this level of chocolate-iness.

Let’s talk method for a minute: it may look like one big mess just thrown together, but it actually does require a certain level of technique to get things to stay put. Those chocolate chips on the side are tricky little boogers. Here’s what worked for me:

  • add a little more powdered sugar to the remaining frosting after you’ve layered frosting in the middle of the cake. I’ll discuss this more in a second, but the filling frosting is meant to be a little soft, so it doesn’t hold the chocolate chips as well on the outside.
  • pile the chocolate chips up the side of the cake and press in– I used plastic gloves, so that I didn’t get chocolate all over my hands. This part is a bit messy.
  • this step is hard to describe, and it’s not 100% necessary, but I felt like it was helpful– fold parchment paper into a long strip about the same height as the cake. Wrap the strip around like cake like a tube, and gently tie a piece of bakers string around it to hold it in place. This allows you to do a little more pressing through the parchment paper without making a mess, and it secures all the chocolate chips onto the cake while the frosting does a little bit of hardening (not like hard hard, but just the little bit that powdered sugar causes in frosting). Keep the parchment on there until ready to serve.

Chocolate Wasted Cake

Ok, so let’s talk about the inside of this cake! SO GOOD!

It’s my very favorite chocolate cake recipe that starts with a cake mix and is made incredibly moist by adding pudding and sour cream. Add to that my very favorite fudgy chocolate frosting, which I’ve thinned ever so slightly by adding a little less powdered sugar than the recipe calls for. This really contributes to a further moistening of the cake, so that it literally just melts in your mouth.

As good as the outside of the cake it (and how it could it not be?!), the inside is really my favorite part of this whole thing. It’s really pretty incredible, and I think you are going to just die over it.

I mean, just look at this!

Chocolate Wasted Cake

By the way… you can use any chocolate candy you would like on the top. I personally think M&Ms and Oreos would be amazing. But I have to say, I die over the ooey, gooey caramel that I used on this cake. I used Ghirardelli sea salt caramel filled chocolate, and I thought the caramel was the perfect thing to break up the chocolate a little bit. And it’s just visually so great as well.

This cake definitely takes a little bit of time and effort, but it’s so worth it! Enjoy 🙂

Want to comment on this cake? Visit me on Instagram and let me know what you think!