Method

• 1.
  Preheat oven to 170°C/150°C fan-forced.
• 2.
  Grease base and sides of a 20cm square cake pan and line with baking paper.
• 3.
  Place hazelnuts on a baking tray and roast for 10 minutes until golden. Set aside.
• 4.
  Meanwhile, place butter in a medium saucepan over medium-low heat. Once butter starts to melt, add chocolate and cook, stirring constantly, until smooth and combined. Add both sugars and whisk until smooth.
• 5.
  Remove from heat and whisk in cocoa until combined. Add eggs and whisk until combined. Add flour and stir with a spatula until combined. Add roasted hazelnuts and stir until combined.
• 6.
  Pour half of the batter into prepared pan. Dollop over spoonfuls of Nutella, then spoon remaining batter on top. Push any exposed hazelnuts into the batter so they do not burn.
• 7.
  Bake for 35 minutes or until a skewer inserted in the centre comes out with a few crumbs attached.
• 8.
  Cool brownie in pan, then sprinkle with extra cocoa and slice to serve.