Well, not really running out of things to bake. Because there are a million things I could bake.
Biscoff blondies, Biscoff bars, Biscoff cookies, Biscoff stuffed things, Biscoff pies. I’ve been seeing it all, everywhere.
It’s not for sale in Australia, and I can’t order it online or get someone to post it to me because our customs won’t let it through because they’re crazy.
Denying me Biscoff. How dare they.
Easy Nutella brownies and
cookies cookie dough.
The baking time wasn’t enough to cook the cookie very much so what was left was a ball of cookie dough in my Nutella brownies.
CHOCOLATE CHIP COOKIE FILLED NUTELLS BROWNIE CUPS
Nutella brownies adapted from Abby Dodge.
I used New York Times chocolate chip cookie dough for this because I had some dough marinating in the fridge. You can do the same, or use your own favourite cookie recipe. Any leftover dough you can just bake into cookies. I’m sure no one will complain!
1 cup Nutella (280g, 10 oz)
10 tbsp plain flour
pinch of salt
cookie dough (12 tbsp)
Preheat the oven to 180 C and line a 12-hole muffin tin with cupcake liners.
In a small bowl, combine the Nutella, eggs, flour and salt.
Divide the brownie mixture evenly among the cupcake liners, about 1 tablespoon in each.
Take small tablespoons of cookie dough and roll them into balls. Place them in the middle of each brownie, pressing down so they are submerged.
Bake for 12 minutes. Enjoy!