3 Ingredient Brownies



This one is super easy, too, and it is a huge hit with chocolate lovers. I have a couple of young friends here who are my regular guinea pigs and the tell me this is the best of the best of all my dessert efforts. Funny that it is also the easiest.


369 grams of Goya or other brand chocolate hazlenut spread. (This is a bit less than the small size jar sold here in Davao. Eat a couple spoonfuls -I like it as a dip for apple slices- or use it all and have even gooier brownies.)

2 medium eggs, beaten with a fork

1/2 cup of flour

Oil pans.  Combine all 3 ingredients, mix well.  Pour about 3/4 deep into oiled pans and bake in toaster oven for 15 minutes, or til you can insert a fork or bamboo skewer in center and it comes out clean. Do not over-bake.

In my toaster oven things get scorched on top so midway I put the toaster oven tray over the top of the pans to keep them from over-browning.

If you have a larger toaster oven than mine, use an 8×8 pan and bake 30-35 minutes. My oven can bake 6 cookies or cupcakes at a time, if the cupcake sized tins are touching.

I tried them with 1/2 peanut butter and half hazlenut one day when I was nearly out of the choco-butter. Too dry,  not sweet enough alone.  However, good sliced, toasted, and spread with jelly for tea/merienda.

I think they would have been amazing if I had mixed the peanut butter with choco syrup.


We are returning to the U.S. so my toaster oven baking days are drawing to a close. Oddly, what started as a frustration has ended with affection and I think I will miss it.


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