Preheat oven to 350°F. Line an 8"x8" baking pan with parchment liners or spray it with a non-stick cooking spray.
In a large mixing bowl, whisk eggs using an electric beater or a whisk. Add Nutella and mix well.
Sift in flour and mix everything with a spatula. Add chocolate chips and fold them in.
If adding chopped walnuts, add them with the chocolate chips.
Pour batter in a parchment lined pan and bake for about 16-18 minutes.
Check for doneness by inserting a toothpick. If it comes out clean, you're done! Cool completely then cut into 16 squares. Enjoy the brownies with your favorite accompaniments. Some of our favorites are vanilla ice-cream and caramel sauce.
Try and take out eggs from the refrigerator 30 minutes before making this recipe. Room temperature eggs make for a smoother texture after baking.
I like to use Nutella, but any hazelnut spread would work in this recipe. I would NOT recommend using chocolate sauce.
Sift the flour as that makes the batter very smooth, which results in even baking.
Nutella Scooping Tip: Since Nutella is thick and sticky, spray your spoon or spatula with cooking spray or rub a little oil for easy release.
Icing TIP: If you're making a colored icing, add only 1 drop of gel food color at a time. Adjust as needed.
The addition of chocolate chips makes the brownies fudgy and gooey. If you don't care for that texture, you can skip those.
To make gluten-free brownies, substitute with your choice of gluten-free flour or almond flour.
Note: The nutrition facts below are my estimates and do not include icing. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.