EGGS FLOUR AND NUTELLA BROWNIES RECIPES

Steps:

• Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto prepared baking sheet (24 balls total). In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in freezer. Preheat oven to 350° and line a baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing cookies 2 inches apart. Sprinkle cookies with flaky sea salt and bake until puffed, 15 minutes. Let cool on pan 5 minutes before serving.

Steps:

• Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL.
• In a bowl, mix flour and salt. Set aside.
• In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
• Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
• Let cool in the pan about 2 hours. Remove from pan and cut in squares.