Set the Oven to 175°C to preheat. Take a baking pan and line using s parchment or foil.
Let it hang on the sides for easy brownies lift when cooled. Put aside.
In a large bowl beat the butter at high speed using a stand mixer fitted with the paddle attachment until smooth for about 1 minute.
Put brown sugar and beat for around 3 minutes at high speed until creamed.
Add vanilla and eggs while the mixer is at low speed. Add 1 and 1/2 cup of Nutella and salt then beat at medium-high speed until fluffy and smooth. Add flour and beat at low speed until combined.
Let bake for about 30-35 minutes.
Keep checking up on them and use the toothpick method to check for doneness.
If the skewer or toothpick comes out clean, then it’s ready. It may take longer or less time depending on your Oven.
Let brownies cool in a pan placed on top of the rack.
Remove from the pan once it’s cooled then cut to squares.
Drizzle with Nutella. Store at room temperature inside an airtight container or inside the fridge for like 3 days. Not longer than that.