Preheat and prep the pan. Heat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

Warm the Nutella slightly. If your Nutella is very thick, microwave it for 15–20 seconds to loosen. This makes mixing smoother and prevents overworking the batter.

Whisk the eggs. In a medium bowl, whisk the eggs until well combined and slightly frothy. This helps build a bit of structure and a shiny top.

Combine Nutella and eggs. Add the Nutella to the eggs and whisk until smooth and uniform. The mixture should be glossy and thick but pourable.

Fold in the flour. Sprinkle the flour over the batter. Using a spatula, fold gently just until no dry streaks remain. Do not overmix or the brownies may turn cakey.

Optional add-ins. Stir in a pinch of salt, vanilla, or a handful of chocolate chips if you like. Keep it minimal so the texture stays fudgy.

Fill the pan. Scrape the batter into your lined pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.

Bake. Bake for 18–24 minutes, depending on your oven. Start checking at 18 minutes. The edges should look set, and a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

Cool before slicing. Let the pan cool on a rack for at least 20–30 minutes. Lift the brownies out with the parchment and cut into squares with a sharp knife, wiping the blade between cuts for clean edges.

Serve. Enjoy slightly warm for ultimate gooeyness, or chill for cleaner, denser slices.