Nutella Brownies

1. Preparing the oven and the mold:

Preheat your oven to 175°C.
Line a 20×20 cm square mold with aluminum foil or baking paper, leaving the edges overhanging to make it easier to unmold.
Spray the pan with nonstick spray.

2. Melt the chocolate:

In a large microwave-safe bowl, combine chocolate chips, butter and unsweetened chocolate.
Microwave for 1 minute, then stir. Continue to microwave in 30-second increments, stirring in between, until the mixture is melted and smooth. Be careful not to burn it.
Remove from the microwave and let cool slightly. Then stir the Nutella into the mixture.

3. Preparation of the dough:

In another large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until light and thick (about 3 minutes).
Add the vanilla extract.
Gently fold in the melted chocolate mixture using a silicone spatula.
Add flour, cocoa and salt. Mix gently until well combined.
4. Cooking the brownies:

Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Be careful not to overbake; the brownies should remain slightly moist inside.
Let cool to room temperature.
Recipe Notes:

These brownies are best the same day they are made, but can be stored in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
They are even more tender when refrigerated!
To boost the Nutella flavor, you can add 1 tablespoon of Frangelico to the dough or 1 cup of chopped toasted hazelnuts for a little crunch.