Ingredients
Method
- Preheat the oven to 350°F and line an 8x8 pan with parchment.
- Whisk the melted butter and sugar together until smooth.
- Beat in the eggs one at a time until glossy.
- Fold in the flour and cocoa just until combined.
- Swirl in dollops of the hazelnut spread and pour into the pan.
- Bake for 28 to 30 minutes until set with a slightly soft center, then cool before slicing.
Notes
Pull them a touch early; they firm up as they cool for that perfect fudge texture.
