½ cup (75 g) unbleached all-purpose flour

¼ tsp salt

2 eggs

1 cup (250 ml) Nutella or other chocolate–hazelnut spread

½ cup (105 g) brown sugar

1 tsp (5 ml) vanilla extract

½ cup (125 ml) melted unsalted butter, cooled

With the rack in the middle position, preheat the oven to 325°F (170°C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper, letting the paper hang over two 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 alternately with the melted butter.

Spread the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out with a few lumps and not completely clean.

Let cool in the pan for about 2 hours. Unmould and cut into squares.

Serve at room temperature.

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