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Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal, with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.