Nutella is hazelnut spread and it is too good to keep in the house - in my house anyway - because it will be gone in a manner of a few days.
I buy some from time to time, but I try to buy the small jar and bake with it right away. That way, I won't have Nutella toast in the morning (which, by the way, is mmmmmmm good!).
Found this recipe by Ricardo. Ricardo is a French Canadian cook that has a daily cooking show in French and one weekly show in English on the Food Network in Canada. I love his recipes!
ricardocuisine's nutella brownies
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt (didn't use salt as I used salted butter)
1 cup Nutella or other chocolate–hazelnut spread
1/2 cup brown sugar (used a little less)
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly (used salted butter)
With the rack in the middle position, preheat the oven to 170°C (325°F). Line the bottom of a 20-cm (8-inch) square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.
In a bowl, combine the flour and salt. Set aside.
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, alternating with the melted butter.
Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes (Baked them about 10 more minutes as they didn't seem firm enough).
Cool in the pan for about 2 hours. Unmould and cut into squares.
Serve warm or at room temperature.