Instructions

1. Preheat oven to 375 degrees.
2. Crack the eggs into a bowl. Use a mixer or hand blender and start whisking the eggs. Whisk really well for about 5-7 minutes in medium-high speed so your brownies will have a great texture. The eggs should become light lemon-colored and puffy.
3. Warm 3/4 cup of Justin’s Chocolate Hazelnut Spread in the microwave for about 40 seconds. You should get a loose and creamy consistency.
4. Combine the two ingredients mixing well little by little.
5. Place the mixture in a small baking dish (grease it with some oil or ghee to prevent sticking) and bake for about 15 minutes.
6. Let the brownies cool down and then using a knife cut them in small squares.
7. You can store your brownies in an airtight container at room temperature for up to a week.