• Description:

    This is the big and beautiful brownie cookie of your dreams!

  • Ingredients:

    For the cookies:
    180 g cake wheat flour
    50 g cocoa powder
    1 tsp. baking powder
    1 tsp. salt
    300 g dark chocolate; broken into small pieces

    180 g butter; softened
    270 g muscovado sugar
    3 eggs
    1 tsp. vanilla extract
    2 tsp. coffee powder

    For the filling:
    100 g butter; softened to room temperature
    100 g icing sugar
    200 g hazelnut spread

  • Method:

    1. Preheat the oven to 190 degrees °C.
    2. In a medium heavy saucepan, combine the chocolate and 2 tbsp. of the butter.
    3. Melt over a medium heat while stirring. Set aside to cool slightly.
    4. Sieve the flour, cocoa, baking powder and salt together and set aside.
    5. In a large mixing bowl, beat the remaining butter for 1 min.  
    6. Add brown sugar and beat until combined, scraping the sides of bowl regularly.
    7. Add the eggs, one at a time, beating well after each addition.
    8. Add the melted chocolate, vanilla and coffee, and beat until well combined.
    9. Add the flour mixture and mix until well combined.
    10. Let the batter stand for 10 min. and roll heaped teaspoons of the batter into balls the size of quail eggs.
    11. Place on baking paper and press the balls lightly flat with your fingers to make rounds.
    12. Bake for 10–15 min. until edges are firm and tops are slightly cracked.
    13. Transfer to a wire rack to cool completely.
    14. Make the filling by beating the softened butter until smooth.
    15. Add the icing sugar and beat well.
    16. Add the hazelnut spread and beat for a few minutes until well combined.
    17. Spoon or pipe the filling on a cookie and place another cookie on top to form a sandwich.

    Recipe by: Hein van Tonder