Summary

Ingredients

For the dough: (cookie)

• 65 g butter
• 65 g cane suar
• 0.5 ½ pack vanilla sugar (Bourbon vanilla)
• 1 pinch (s) salt
• 1 egg (s)
• 95 g flour
• 1 teaspoon Baking powder
• 1 pinch baking soda
• 60 g chocolate, (droplets)

For the second batter: (brownie)

• 80 g butter
• 100 g suar
• 2 egg yolks
• 100 g chocolate, (whole milk or dark chocolate)
• 1 apple
• 30 g amarettini
• 75 g hazelnuts, round
• 2 egg whites

Also:

• Paper cases

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Instructions

1. For the cookie dough, beat the butter, sugar, bourbon vanilla sugar and a pinch of salt until frothy. then stir in the egg. Add the flour, baking powder and baking soda and mix everything together well. Stir chocolate droplets into the batter. Put the dough in the fridge for about 1 hour.
2. For the brownie batter, beat the butter and sugar until frothy. Separate the eggs and add the yolks to the butter mixture. Melt the chocolate in a hot water bath, add it and stir everything together. Peel and roughly grate the apple. Put cookies in a plastic bag and crumble them with a meat mallet. Add both to the dough with the ground hazelnuts and stir until smooth. Beat the egg whites until stiff and fold into the mixture.
3. Place paper liners in a muffin tray and pour in the brownie batter. Shape the cookie dough into walnut-sized balls, flatten them a little and place them in the middle of the brownie mixture, pressing in a little.
4. Bake in the oven preheated to 190 ° C for approx. 20-25 minutes.