Brownie with Nutella

Ingredients:

• 225 g butter, plus extra for greasing the foil
• 1.75 cups premium flour
• 1/2 cup cocoa powder
• 1/2 tsp fine salt
• 1/2 cup Nutella chocolate spread
• 2 tbsp. sugar
• 4 large eggs, lightly beaten

Preparation:

1. Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter (except for the overhanging edges).
   
   In a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate-hazelnut spread over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and mix well.
2. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the batter comes out clean and comes out with crumbs.
   
   Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.