Ingredients
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3 large eggs
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1 3/4 cups chocolate hazelnut spread
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1/2 cup gluten-free almond flour
Steps
1
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment. Grease parchment.
2
In a medium bowl, with a hand or stand mixer, beat the eggs until light yellow and fluffy. Beat in the chocolate hazelnut spread and flour until smooth. Transfer batter to pan.
3
Bake 20–25 min., until a toothpick inserted into center comes out mostly clean with a few crumbs. Cool completely on wire rack. Remove using the parchment. Cut into 9 squares.
Tips
For an extra-special touch, sprinkle a couple pinches of flaky sea salt on top after removing from the oven.
