Instructions

• Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to lift the brownies out later.
• Melt 1/2 cup unsalted butter (one 4 oz. stick) (microwave or stovetop). In a medium bowl whisk the melted butter with 1 cup Nutella until smooth. Set this mixture aside and reserve the remaining 1/4 cup Nutella for later.
• In a large bowl whisk 4 large eggs and 1 cup granulated sugar (200 grams) for about 2 minutes, until the mixture is slightly thickened and pale yellow.
• With the eggs and sugar whisking, slowly add the Nutella-butter mixture a little at a time, whisking constantly until it is fully incorporated.
• Add 1/2 cup gluten-free 1:1 flour (60 grams), 1/2 cup unsweetened cocoa powder (43 grams), 1/2 teaspoon salt, and 2 teaspoons pure vanilla extract to the batter. Whisk until just combined and no dry streaks remain (do not overmix).
• Pour the batter into the prepared pan and spread it evenly.
• Dollop the reserved 1/4 cup Nutella over the top of the batter in several spoonfuls. Use a chopstick, skewer, or the tip of a butter knife to swirl the Nutella through the top of the batter.
• Bake at 350°F for 28–33 minutes, until the edges are set and the center is just set (a toothpick inserted near the center should come out with a few moist crumbs).
• Remove the pan from the oven and let the brownies cool completely in the pan.
• Use the parchment overhang to lift the cooled brownies from the pan. Cut into squares on a cutting board with a serrated knife, wiping the knife clean between cuts for neat slices.