Nutella Brownies

Completely outrageous Nutella brownies!! Theyre rich fudgy chewy dense and perfect!
Ingredients
13 cup 5 Tablespoons 71g unsalted butter softened to room temperature
12 cup 100g packed light brown sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 and 14 cups 370g Nutella divided
12 teaspoon salt
34 cup 94g allpurpose flour spooned leveled
optional 34 cup 135g semisweet chocolate chips a sprinkle of sea salt
Instructions
Preheat oven to 350F 177C. Line the bottom and sides of an 8inch square baking pan or 9inch square baking pan with aluminum foil or parchment leaving an overhang on all sides to easily lift the brownies out of the pan when cool. If using a 9inch pan the bake time will be a few minutes less. Set aside.

With a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute. Add the brown sugar and beat on high speed for 12 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed add the eggs and vanilla extract. Beat on mediumhigh speed until combined then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed add the flour mixing just until combined. Do not overmix. If using chocolate chips gently fold them in.
Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 14 cup Nutella on top. Using a knife swirl the Nutella into the batter. Top with a sprinkle of sea salt.
Bake the brownies for 3236 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs the brownies are done. The brownies may take a few minutes longer all ovens vary. Mine took 36 minutes.
Allow the brownies to cool completely in the pan set on a wire rack. Once cool lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 34 days. They wont last that long!