It is cold and wintery, and we are crossing our fingers and hoping for snow. It has been so great just hanging out with my family and learning how to bake new things.
Kogiel mogiel is basically egg yolks and sugar beaten together. She would sit on the front steps outside her house in the small village where she lived, called Opole Lubelskie. She would sit with a small bowl and a spoon and mix and mix and mix until her egg yolks and sugar turned thick and creamy and were ready to eat.
They are super gooey and have a caramelized toffee thing going on due to all that sugar. The Nutella is both inside the brownie batter and swirled through at the end so you get little surprise bursts of Nutella goodness as you eat your brownie. Yum.
Adapted from broma bakery.
165g unsalted butter
85g dark chocolate
1 1/2 cups white sugar
1/3 cup brown sugar
3 eggs, lightly beaten
1 cup plain flour
1 tsp salt
1/2 – 1 cup Nutella, extra, for swirling
Preheat the oven to 180 C and line a 9 x 13 inch baking tray with parchment paper.
In a large bowl, microwave the butter, dark chocolate and 30g of Nutella until melted, about 2 minutes.
Using a wooden spoon, mix in both sugars, then stir in the egg.
Mix in the flour and salt until just combined.
Pour the brownie batter into the prepared pan and spread it out evenly.
Drop tablespoons of the extra Nutella, about 9 – 12 of them, over the brownie batter. Use a knife or metal skewer to swirl it through the batter.
Bake for 30 – 35 minutes, until a skewer inserted comes out clean.
Allow to cool before cutting. Makes 20 – 25 brownies.