Ingredients:

200g butter melted and then cooled for at least 5 minutes

128g light brown sugar tightly packed 

96g sugar

2 eggs + 1 egg yolk 

1 ½ teaspoon vanilla extract

320g all purpose flour

2 teaspoons cornstarch

1 /2 teaspoon baking powder

1 teaspoon salt

128g Cocoa & Hazelnut spread

Method:

- Preheat the oven to 175C and prepare a baking pan by lining with parchment paper

- Get out an ice cube tray and fill each cube with our Cocoa & Hazelnut spread then place in the freezer 

- Melt your butter over a medium heat in a pan 

- Combine your melted (cooled) butter and sugars in a large bowl, stir well

- Add eggs, and egg yolk one at a time, stirring well after each addition

- Stir in vanilla extract

- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt

- Gradually stir dry ingredients into wet until completely combined

- Spread batter evenly into prepared pan 

- Get your cubes of Cocoa & Hazelnut spread out of the freezer and spread evenly throughout the batter lightly pressing them down. Use a butter knife to swirl some more spread on top of the batter for extra hazelnut deliciousness.

- Transfer to the oven and bake on 175C for 25 minutes or until edges just begin to turn golden brown and a toothpick inserted in the centre comes out clean.

- Allow to cool before slicing and serving. Enjoy!