3 Ingredient Chocolate Hazelnut Brownies
These brownies come together in a matter of minutes for a quick rich and decadent dessert. These are also keto friendly if that is your thing.
Ingredients-
- 1/2 cup chocolate hazelnut spread (I used Pongo Chocolate Hazelnut Plus Protein)
- 1 large egg
- 2 tablespoons superfine blanched almond flour
Directions-
- Preheat oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- Add all ingredients to a mixing bowl. Whisk until batter is smooth.
- Pour batter into prepared baking pan. Use a spatula to spread the batter evenly across the surface of the pan.
- Bake for about 15 minutes. Baking time can vary depending on your oven and you want to be careful not to overbake these. I recommend to start checking on the brownies at around 10 minutes. When the brownies are done, the surface should look cooked (no longer wet), but not set. The center should feel soft and if you apply light pressure, the brownies should not bounce back.
- Let brownies cool for a few minutes before cutting and serving. Be sure to store uneaten brownies in an airtight container. The brownies are best consumed the same day or the next day as they tend to get dry and crumbly the longer they are stored.