Ingredients
Scale
- 1 ½ cups Nutella (or any chocolate hazelnut spread)
- 2 large eggs (room temperature preferred)
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to make removal easy later. If you do not have parchment paper, grease the pan thoroughly with butter or non-stick cooking spray. Ensure your eggs are at room temperature to help them incorporate smoothly into the thick Nutella spread.
- In a large mixing bowl, add the Nutella and the two eggs. Use a whisk or an electric mixer to beat them together until the mixture is smooth and slightly lightened in color. Once combined, sift in the all-purpose flour. Use a spatula to gently fold the flour into the wet mixture. Stop mixing as soon as you see no more white streaks of flour; over-mixing can lead to a cakey texture rather than the fudgy result we want.
- Pour the batter into your prepared baking pan and smooth the top with your spatula. Bake in the center rack for 22 to 25 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but not wet batter. Remove from the oven and let the brownies cool completely in the pan. This cooling phase is crucial as the brownies continue to set and develop that signature fudgy texture. Slice into 12 squares and serve.
- Cook Time: 35 minutes