ferrero rocher deep dish skillet brownie cookie

ferrero rocher deep dish skillet brownie cookie.

INGREDIENTS

Skillet Brownie Cookie:

• 2/3 cup light butter
• 1/3 cup (55g | 2oz) dark/semi-sweet chocolate chips/melts or squares
• 1 cup brown sugar , packed
• 2 large eggs
• 2/3 cup plain or all-purpose flour (or light spelt flour works)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup crushed hazelnuts
• 40 g | 1 1/2oz hazelnut wafers , chopped thinly
• 1/4 cup whole hazelnuts
• 1/3 cup nutella , melted
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Additional for Topping:

• 2 tablespoons (extra) crushed hazelnuts
• 6 Ferrero Rochers , halved
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INSTRUCTIONS

• Preheat oven to 175c | 350° F. Lightly grease a 9" cast iron skillet (or pie dish) with butter/oil, wipe over excess and set aside.
• Combine the butter and chocolate in your cast iron pan/skillet, and melt over low heat. Allow to cool slightly and pour the mixture into a heat proof bowl. Add the sugar and whisk until light and creamy. Add the eggs - one at a time - whisking between each egg, until combined.
• Add the flour, cocoa powder and salt, mixing with a wooden spoon until just combined. Fold in the crushed hazelnuts; pour 1/2 the cookie dough into the prepared pan.
• Melt the nutella in the microwave for 30 seconds OR in a heat-proof dish over a pot of boiling water until it reaches a thinner consistency.
• Pour the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Sprinkle the wafers and whole hazelnuts over the dough. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon.
• Bake in preheated oven for 25-30 minutes (for a gooey cookie). Or for a set cookie, leave it in the oven for 10 minutes longer. Cool for about 10 minutes. Top with (optional) extra rushed hazelnuts and Ferrero Rochers.

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