Two-ingredient chocolate-hazelnut brownies

Heat oven to 180°C and line the cake tin with parchment. Beat eggs about 5 minutes until light and airy.

Beat in the measured spread just until combined, retaining as much aeration as possible. Pour into the prepared tin.

Bake initially about 25 minutes, until set and the center reaches 71°C; time alone is not an egg safety test.

Cool, optionally spread a little more chocolate-hazelnut spread over the top and cut into sixteen squares. The optional topping is not included in the 300 g batter measure.