These Nutella Brownies are out of the ball park delicious and crazily easy to make.
Preheat the oven to 170 C and line an 8" square tin or 6" by 9" or similar.
Put the Nutella and butter in a saucepan and melt gently whilst stirring with a wooden spoon.
Take off the heat and mix in the sugar first followed by the beaten eggs. Add the flour and cocoa and mix until glossy and smooth.
Pour into your baking tin.
Bake for 30 mins or so. I use a tooth pick at 25 mins. If the toothpick comes out with only a couple of crumbs then it's done.
Cool in the tin. Cut into squares.
Apply to Rolling Eye'd Face.
I like to use white caster sugar when baking Brownies to get a smooth top.
I use a Bake-o-Glide liner cut to fit my 8" tin.
Try not to open the oven until 25 mins have gone by. You can then test the doneness with a tooth pick quickly.
Return them to the oven if they are still too fudgy.
They do firm up as they cool but if you find that when you start to cut them they are too fudgy then return to the oven for ten mins or so more. I have done this after they have cooled for 15 minutes and it still works. I just leave the oven on so I don't have to wait for it to heat up again.
All nutritional information is approximate and intended only as a guide.