Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside. In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears. Step 3. Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. Instructions. Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside. In a microwave-safe bowl, combine the butter and chopped white chocolate. Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper. In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Grease a 25 x 16cm slice tin and line the base and sides with baking paper. Set aside. Roughly chop chocolate and butter. Transfer to a heatproof bowl and over a saucepan of gently simmering water. Stir occasionally with a spatula until mixture is melted and smooth. Remove the pan from the heat and remove the bowl from the pan. In a separate bowl, combine flour, cornstarch, baking powder and salt. Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir until the batter is fully combined (at least 15 strokes). Stir in the mix-ins. Scoop the batter into the prepared pan and spread into an even layer. KlMtU.

brownies with 2 ingredients