Serves 16 | Active Time 5 Min | Total Time 25 Min
1-1/4 cup (13-ounce container) Nutella Chocolate Hazelnut Spread
2 large eggs
1/2 cup (heaping) all-purpose flour
1 teaspoon kosher salt
Preheat oven 350°F. Prepare an 8"x8" baking pan with cooking spray. Set aside.
Mix chocolate spread and eggs in a medium bowl until combined. Add flour and
salt. Mix until combined.
Pour batter into prepared pan.
Bake 20 minutes or until a cake tester or toothpick comes out clean.
Serve and enjoy!
DONNA'S TIPS: To make these gluten-free, use your favorite gluten-free
all-purpose flour.
Cut the brownies with a disposable plastic knife . The knife cuts through the brownies like butter and does not tear up the edges. Even when they are hot. Check out my Brownie Baking Essentials Collection for more fabulous tips and tools on baking brownies.
1-1/4 cup (13-ounce container) Nutella Chocolate Hazelnut Spread
2 large eggs
1/2 cup (heaping) all-purpose flour
1 teaspoon kosher salt
Preheat oven 350°F. Prepare an 8"x8" baking pan with cooking spray. Set aside.
Mix chocolate spread and eggs in a medium bowl until combined. Add flour and
salt. Mix until combined.
Pour batter into prepared pan.
Bake 20 minutes or until a cake tester or toothpick comes out clean.
Serve and enjoy!
DONNA'S TIPS: To make these gluten-free, use your favorite gluten-free
all-purpose flour.
Cut the brownies with a disposable plastic knife . The knife cuts through the brownies like butter and does not tear up the edges. Even when they are hot. Check out my Brownie Baking Essentials Collection for more fabulous tips and tools on baking brownies.
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