Five Easy Three-Ingredient Dessert Recipes You Never Knew You Needed
by Brice Bai
Ever been craving for something yummy but don’t have a lot of time or ingredients available?
Check out these five simple three-ingredient dessert recipes that are sure to satisfy your sweet tooth.
Taking five minutes to prepare and fifteen minutes to bake, these brownies bring Nutella to a whole new level. Don’t forget to let them fully cool for about ten minutes before cutting them, otherwise they’ll fall apart.
1 1/4 cup Nutella
1/2 cup all purpose flour
- Grease a 9 x9 baking pan and preheat oven to 350F. Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth. Pour into baking pan and smooth top with spatula.
- Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out. Let brownies cool and set before cutting and serving.
Peanut Butter Cookies
If you love peanut butter, this quick cookie recipe will definitely be the one for you! If you want to add more flavor to your cookies, you can throw in some chocolate chips or a teaspoon of vanilla extract.
Yield: 18 cookies
1 cup sugar
1 cup peanut butter
- Preheat the oven to 350 degrees.
- Stir the ingredients together until smooth.
- Scoop onto a parchment or silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.)
- Press down with the back of a fork and then press again from the opposite direction, to form the criss cross pattern on top.
- These cookies will not spread at all. You can bake the full recipe on a single tray, if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
- Store in an airtight container. Enjoy!
Want a larger dessert? Create an entire eight-inch cheesecake out of only three ingredients!
It’s not too difficult to make and is great to share with others or just enjoy yourself. This recipe only takes about fifteen minutes of active prep time.
9 ounces white chocolate (about 1 1/2 cups chips or chopped chocolate)
8 ounces cream cheese, room temperature
6 large eggs, separated, room temperature
Special equipment: A 8″ round cake pan
- Preheat oven to 350°F. Line bottom of 8″ cake pan with parchment paper. Cut a 21×5″ strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
- Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
- Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
- Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.
Chocolate Ice Cream
If you don’t have any ice cream in the fridge, make your own with this recipe! It’s sure to be rich, decadent, and delicious. This recipe recommends you to use high-quality cocoa powder for the best taste, such as ones from Hershey’s and Ghirardelli.
½ cup + 2 tablespoons sweetened condensed milk (150ml)
3 tablespoons unsweetened cocoa powder (24g)
1 cup whipping cream (36%+ milk fat whipping cream) (240ml)
- Pour sweetened condensed milk in a bowl and sift in half of the unsweetened cocoa powder. And stir until combined. And sift in the remaining half cocoa powder and whisk until homogeneously mixed.
- Then whip 1 cup of whipping cream until stiff. Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed. Doing this, the batter should be thinned out.
- Then pour the cocoa milk mixture into whipped cream all at once and fold until combined. Be careful not to break whipped cream. This is a way of mixing thick batter into lighter mixture.
- Transfer the batter into a container and cover with a plastic wrap. Freeze for at least 6 hours or overnight until completely frozen.
In the mood for a fancy French dessert? These coconut macaroons are both simple to make and scrumptious. Who doesn’t love the crispy outside and chewy inside of them?
⅓ cup granulated sugar (65g)
1¼ cup unsweetened dried coconut flakes (85g)
- First, crack an egg in a bowl and add in ⅓ cup of granulated sugar. Then cream together until white. And add in 1 ¼ cup of unsweetened coconut flakes. And stir until homogeneously combined.
- Now drop tablespoonful of the batter on a cookie pan. And shape a pyramid. Or use mini cupcake silicon molds lined with mini cupcake liners. And fill the molds with batter making pointy tops.
- Bake in the oven preheated to 355 degrees F (180C) for 13-15 minutes, or until brown on the surface.
- And let cool on a wired rack. Completely cooled macaroons should be removed cleanly off the pan.
Next time you want to eat something sweet, try out a three-ingredient recipe! You’re bound to be craving for any one of these types of desserts, and these recipes will not disappoint.