Chocolate Chip Espresso Cookie Nutella Brownies


Long name, right?

I didn’t know what else to call this delicious goodness.

Did you hear me? Delicious goodness!!!


I am clearly, clearly obsessed with these easy Nutella brownies. I have made all sorts of different versions of them (see here, here and here).

Oh, yum.


So, like I said, I am obsessed. Because they are so easy. Like wham, bam, one bowl, ten minutes, you have brownies. Now every time I bake something or have some cookies or chocolate in the pantry I think about how I could combine it with easy Nutella brownies. Because there are just so many possibilities.


This time, they’ve been pared up with chocolate chip espresso bars and they were amazing. Probably my favourite combination so far. Along with cookie dough filled Nutella brownie cups.

Think about a cookie dough, pie crust, shortbread, coffee like base, topped with a chewy, fudgy, chocolatey Nutella brownie.


Could this be heaven? I think so.


CHOCOLATE CHIP ESPRESSO COOKIE NUTELLA BROWNIES

For the Chocolate Chip Espresso Cookie Bases
110g unsalted butter, softened (1/2 cup)
1/2 cup light brown sugar
1/2 tsp vanilla extract
1 1/2 tsp instant coffee
1 cup plain flour
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chocolate chips

Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners

Bash up your coffee in a mortar and pestle (or something) so its nice and fine (important! Otherwise you’ll end up with bitter lumps of coffee).

Using an electric mixer, beat the coffee, butter, sugar and vanilla until combined and creamy.

Add the flour, salt, cinnamon and baking powder and mix on a low speed until just combined. Add the chocolate chips and mix until incorporated.

Divide the crumbly dough evenly among the 12 cupcake liners and press down to form a base. Set aside.

For the Easy Nutella Brownies
1 cup Nutella
2 eggs
10 tbsp plain flour
1/4 tsp salt

Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners.

In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.

Scoop a tablespoon of brownie mixture onto each cookie dough base.

Bake for 12 minutes. Enjoy!

Inspired by Abby Dodge and Bakergirl.

19 Thoughts on “Chocolate Chip Espresso Cookie Nutella Brownies

  1. Wow these look truly rich and yummy!

  2. I dont mind the long name…I am sure these taste really delicious! I am ready to start baking these treats!

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  4. These look scrumptious :)

  5. I tried this today, i had to use self raising flour though, and they obviously didn’t turn out right, but the mixtures are so easy to prepare. I will definitely try this again when I have some more plain flour in the house. Thanks

  6. Pingback: The Sunshine Award on my 100 Posts ! | Mama Miyuki Easy Pantsy

  7. Hello, You have inspired me a lot. So, I have nominated your blog for the Sunshine Award. You can see your nomination here and get an idea of the rules. :)

    http://cookingwithmamamiyuki.wordpress.com/2012/04/06/the-sunshine-award-on-my-100-posts/

  8. I will immediately try this!! looks delicious :)

  9. These look absolutely amazing. I made this recipe over the weekend and in the centers the Nutella brownie portion sunk through and mixed with the cookie. I was certainly perplexed. I followed the recipe to the letter. I also required a much longer baking time (over 30min) but I think that’s because I used a stoneware muffin thing instead of the regular muffin tin. Do you have any advice on how can I get the nice seperation like the photo? Thanks. :)

    • Oh wow that’s really interesting. I am perplexed too. The cookie base is a shortbread, and it is thick, so the brownie portion shouldn’t sink into it at all. So my first questions would be, did you make the shortbread correctly? Did you use the right amount of butter and flour and follow the instructions precisely?
      Maybe it does have something to do with your pan, because if I baked the brownies for 30 minutes they would be burnt, dry, shrivelled rocks.
      So I would say make sure your shortbread is right. It should be quite crumbly and dry and you need to press it into the cupcake liners really well to form a base. Make sure your oven is preheated to the right temperature, use a regular muffin pan and bake it for the correct time.
      If it still doesn’t work, I’d love to see a photo.
      Good luck! Sorry I couldn’t be more help! :-D

      • Well, I tried it a second time with a metal tin and I just can’t figure it out. There was more of a seperation, although the cookie portion was still much darker. And it was really underdone at 12 minutes. I have the oven set at 355F which is roughly 180C. I measured everything very carefully and followed the directions properly, but it’s just not working. It’s sad because they look so delicious. :(

      • Ok. I think I just discovered something!!! 1 Australian cup does not equal 1 US cup. Wow. This explains everything!! :)

        • Hey Alisha. I’m really sorry to hear this recipe isn’t working out for you. Unfortunately that doesn’t explain everything, because these are US recipes from US bloggers, that worked for them in the US and worked for me in Aus without issues.
          Are you packing the cookie in really tight? It could be that it is too loose and seeping through. It should be crumbly and you need to press it in. It is a slightly underdone shortbread though, it won’t be a crunchy cookie.
          Sorry I can’t be more help :-(

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