Chocolate-Hazelnut Brownies (The Best)

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 325°F (165°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.

2. 2

   In a bowl, combine the flour and salt.

3. 3

   In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture alternately with the melted butter. Spread the batter out in the prepared pan.

4. 4

   Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs attached and not completely clean. Let cool completely in the pan, about 2 hours, before unmoulding.

5. 5

   On a work surface, cut the brownies into 16 pieces. The brownies will keep for 5 days in an airtight container at room temperature.