So. The other day, I was running out of things to bake.
Well, not really running out of things to bake. Because there are a million things I could bake.
But all the things I wanted to bake have Biscoff in them. Or Speculoos. Or whatever you want to call it.
Biscoff blondies, Biscoff bars, Biscoff cookies, Biscoff stuffed things, Biscoff pies. I’ve been seeing it all, everywhere.
But I can’t get Biscoff here.
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.
So out of frustration and desire for Biscoff (which I have never even tasted) I decided to take my two favourite things of the moment and put them together.
Easy Nutella brownies and cookies cookie dough.
The Nutella brownies are ooey and gooey and the easiest thing to make. And putting a ball of cookie dough in the middle was genius. Genius, I tell you.
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.
Oh, yes.
Cookie dough.
Enough said.
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)
2 eggs
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!