Chewy irresistible brownie made with just THREE ingredients and in less than 40 minutes! Yes please!

While the brownies were baking the almost 6 year old came scurrying to the kitchen to check on the progress and said.. “..these smell so good, I cannot resist them!” He could hardly wait for the cuppies to cool down!

 

Ingredients: (Yield – about 7 or 8 Cupcakes or 9 chewy brownie squares, more if cutting into bite-sized pieces)

Preheat oven to 350 F. Line a 8×8 glass pan (or muffin tin) with parchment paper. It is just easier to take the brownie out of the pan once baked. Be sure to grease the pan before placing the parchment paper and then grease the parchment paper as well.

 

Scrape out the Nutella from the bottle with a spatula and dump all of it into a medium sized bowl. Crack the eggs one by one directly into the bowl (unless you are paranoid that there might be a bad egg… in that case, crack the eggs open in a separate bowl first). Add the flour and mix with all your might till you get a smooth  shiny batter. The batter will be thick. Pour into the parchment paper lined pan (I used a 8×8 for brownie bites) or lined muffin tin. Bake at 350 F for about 30 minutes if baking in the pan or 15 minutes if baking in the muffin tin. Baking time will vary!
Cuppies: Let the cuppies cool down a little before transferring to a cooling rack.
Squares or bites: Let the brownie cool down a bit. Hold the edges of the parchment paper and transfer the brownie to the cooling rack while still in the parchment paper. I find it easier to cut if I refrigerate the brownie for at least 30 minutes.