My go-to Nutella brownie recipe:

• Preheat the oven to 180°C. While the oven is warming up, line a 22 x 33 cm (9 x 13 inch) pan with parchment paper and spread the Nutella evenly on the paper. Pop the pan in the freezer, so the Nutella solidifies
• Melt the butter in the bowl and mix with the cocoa powder. Add the powdered sugar, eggs, and salt. When all of this is well incorporated, add the flour and combine to create a smooth batter
• Take the pan out of the freezer and gently remove the parchment paper with the Nutella on – set this aside. Place a new piece of parchment paper in the pan and pour in half the brownie mixture
• Remove the Nutella from the parchment paper and place it on top of the brownie mixture. Pour the second half of the batter on top
• Cook in the oven for 20 minutes or until the top is flaky
• Remove from the oven and place on a wire rack until cool. Don’t turn the pan upside down to take the brownies out, as the Nutella could erupt – trust me; this is messy! Transfer the brownies onto a tray or flat surface and cut them into squares

These brownies last for about five days in an airtight container. You can also store them in the freezer in a sealable bag or container for about six months.