Preheat the oven to 350℉ (180°C). Butter and line an 8x8 inch (20x20 cm) square cake pan.

In the bowl of a standing mixer fitted with the whisk attachment, add the eggs and whip on medium-high speed until the eggs are pale and fluffy and have doubled in volume, about 5 minutes.

Spoon the Nutella into a microwave-safe jug and microwave for about 40 seconds or until it is warm and runny. Alternatively you can warm it up over a bain marie.

With the mixer on low, stream the Nutella into the whipped eggs. Mix on medium speed until the Nutella is fully incorporated. Expect this to knock the volume out of the eggs.

Pour the batter into your prepared cake tin and bake for 17– to 20 minutes until the top is crackly and the middle is still soft. Make sure not to overbake to ensure fudgy brownies.

Allow to cool before cutting into 16 squares. Serve with vanilla ice-cream.

Store leftovers in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.