1-1/4 cup (13-ounce container) Nutella Chocolate Hazelnut Spread
2 large eggs
1/2 cup (heaping) all-purpose flour
1 teaspoon kosher salt
Preheat oven 350°F. Prepare an 8"x8" baking pan with cooking spray. Set aside.
Mix chocolate spread and eggs in a medium bowl until combined. Add flour and
salt. Mix until combined.
Pour batter into prepared pan. Bake 20 minutes or until a cake tester or toothpick comes out clean. Serve and enjoy!
DONNA'S TIPS: To make these gluten-free, use your favorite gluten-free all-purpose flour.
Cut the brownies with a disposable plastic knife. The knife cuts through the brownies like butter and does not tear up the edges. Even when they are hot.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
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