Sort ingredients
mcthellend
QR Code
Listen
Pdf
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.
In a bowl, combine the flour and salt.
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.
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.
On a work surface, cut the brownies into 16 pieces. The brownies will keep for 5 days in an airtight container at room temperature.