So the NUTELLA addiction continues. Good thing I ZUMBA or I don’t know what I’d do…
For this very simple and easy recipe you will need:
- 1/2 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 cup Nutella
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted unsalted butter, cooled slightly
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.
Cool in the pan for about 2 hours. Unmould and cut into squares. A secret I use is to cut with a plastic knife.
Serve warm or at room temperature.
Recipe courtesy of: Ricardo Cuisine