Recipe Card

<meta property="og:site_name" content="biscuiterie-de-provence.com/blog" /> <div itemscope itemtype="http://schema.org/Recipe"> <h1 itemprop="name">Chocolate and Hazelnut Brookie</h1> <meta itemprop="url" content="https://www.biscuiterie-de-provence.com/blog/recettes/brookie-chocolat-et-noisette" />

Preparation

15 mins

Refrigeration and cooking

1 h 25

Serves

6 people

Ingredients

Preparation

Preheat the oven to 165°C, fan-assisted.

Cut the chocolate hazelnut cookies from Biscuiterie de Provence into pieces.

Whisk the butter with the honey. Add the eggs one by one. Incorporate the vanilla sugar and sifted wheat flour. Mix well between each addition.

Pour the batter into a small, square or rectangular oven-safe dish, previously lined with baking paper.

Bake for 10 minutes. After this time, spread the cookie pieces over the entire surface of the cake. Press lightly. Bake again for 15 minutes.

Melt the baking chocolate in a bain-marie. Create a light glaze on the cake by drizzling the chocolate in a zigzag pattern with a small spoon.

Let the cake cool completely and refrigerate it for one hour. Cut into portions and enjoy!