3 Ingredient Nutella Brownies


Yesterday someone posted a recipe on my Facebook wall… nutella brownies with only 3 ingredients. So I decided to give them a try today! This blog is about healthy recipes, but I think a healthy lifestyle means eating foods we really love every now and then… nutella is one of those! ┬áSo a few things, the recipe I used said it would make 12 brownies but there aint enough batter for that… more like 8. I reckon they would be better in a slice tin rather than wrappers. ACTUALLY, I think they would be best in small ramekins served with fresh berries… they were pretty delicious straight out of the oven and it was more like a pudding than a brownie, with a crunchy top.

Nutella Brownies

Makes 8

  • 280g nutella
  • 62g self-raising flour
  • 2 eggs
  • Pinch of salt (optional, but I think it’s required)

Preheat the oven to 180C. Combine all the ingredients together and mix well. Divide into 8 cupcake pans and bake for 15 – 20 minutes. I left the middles a little gooey but you can cook it all the way through for a more chewy brownie texture. These work out to be about 240 calories each, so it’s a nice snack with a glass of milk but definitely a treat and not an everyday thing (unless you really want one everyday and that’s ok too).



Chunky Mushroom Diane Sauce


I’ve never made a Diane Sauce before, but tonight I thought I would give it a try to go with my chicken and steamed veggies. It was so easy, but I think my version may be a little different from the “classic” recipe. For one thing, it doesn’t have Brandy. But that’s ok, it was so delicious that I WOLFED it down as soon as I sat down to eat it. It’s also a little chunkier with loads of mushrooms but it still had a lovely rich and creamy texture. I think normally you serve Diane Sauce with steak, but it went with chicken perfectly. Actually, it tasted amazing with the peas! Here’s my recipe, enough for two or three.

Chunky Mushroom Diane Sauce

  • 200g mushrooms, sliced
  • 1/2 onion, diced
  • 1 clove garlic, minced finely
  • 1 TBS worcestershire sauce
  • 1 TBS tomato paste
  • 1 TBS cooking cream (I use light)

Saute the mushrooms, garlic and onion until cooked and reduced. Add the worcestershire sauce and tomato paste and cook for a few minutes before adding the cooking cream and stirring through. If you would like the sauce less chunky, add a little water and stir until desired consistency. Serve immediately!

I used Philadelphia Cooking Cream (light) and this sauce ended up 127 calories in total, so divided by two or three it becomes a delicious and healthy sauce.