Malted Nutella & Biscoff Brownie Torte

February 5, 2020

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So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And Biscoff? Well I first encountered those little Biscoff cookies when an air host handed me a packet for a snack when I was on a flight. I loved them. At first I thought maybe it was just because I didn’t have very high expectations for any snack given out on a flight, but then they magically appeared in grocery stores and I found that I also enjoyed them when I wasn’t a captive audience, shoehorned into a tiny uncomfortable little seat.

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When I found out that there was a cookie butter version that I could spread on toast, I cannot tell you how excited I was! This amazing treat that I’m going to tell you about today features both Nutella and Biscoff – both the cookies and the cookie butter AND it is not only malted but it is also salted!!! GET. OUT!!! So without further ado (insert drum roll here) – I present the magnificent Malted Nutella & Biscoff Brownie Torte! Just look at this big boy!

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This treat has got it all going on – Three – that’s right I said THREE – layers of oooey, gooey chocolatey brownies interspersed with malted Nutella & Biscoff-y goodness, all frosted with salted Biscoff frosting, further adorned with malted milk balls

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and Biscoff cookie crumbs

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It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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A couple of years ago, the founders have transferred Nutella Day to Ferrero the companywho owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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Last year I gave you this gorgeous Nutella Star Bread:

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And there was the amazing Nutella Chocolate Chip Babka:

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And for quite a few years I was on a cookie streak. I made some Nutella Sea Salt Stuffies:

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And there were these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still loving the salty / sweet thing when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie.

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Yeah quite obviously I have a malted, as well as a sweet salty flavor obsession. So it is easy to see why I chose this year’s Nutella Day offering: Malted Nutella & Biscoff Brownie Torte. This is undeniably one impressive looking cake!

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Needless to say, this decadent treat is truly rich. So slice it thinly and serve with whipped cream and maybe a tall glass of milk. There will be enough to feed an army I tell you!

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Although there are several steps, this amazing creation comes together quite easily. You can make up the various components over several days and then put them all together rather quickly right before whatever gathering at which you hoping to amaze folks with your baking prowess. So what are you waiting for? Step one – eat some Nutella. Step two –  eat even more Nutella while making this jaw-dropping indulgence! And have a Happy Nutella Day!

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Malted Nutella & Biscoff Brownie Torte

  • Servings: 0ne 8
  • Difficulty: easy - but several steps
  • Print

recipe from: Heather Baird of Sprinkle Bakes

Ingredients:

For the Brownie Layers;

  • 1 1/2 cups butter
  • 6 ounces unsweetened baker’s chocolate, chopped
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour, sifted
  • 3/4 teaspoon salt
  • 1/2 tsp. baking soda

For the Malted Nutella & Biscoff Layers:

  • 6 cups powdered sugar, divided
  • 1 cup (about 9 oz.) Biscoff spread
  • 1 cup (about 9 oz.) Nutella spread
  • 1/2 cup malted milk powder
  • 1/2 cup butter, melted, divided
  • 1/4 cup heavy cream, divided

For the Salted Biscoff Frosting:

  • 1 cup unsalted butter, softened
  • 1 cup (about 9 oz.) Biscoff spread
  • 3 cups powdered sugar
  • 2-3 tablespoons milk or cream
  • 3/4 teaspoon fine grain sea salt

For the Nutella Frosting:

  • 1/2 cup butter, softened
  • 1 cup (about 9 oz.) Nutella spread
  • 1 cup powdered sugar, sifted
  • 1-2 tablespoons milk or cream

For Assembly:

  • 15 chocolate malt balls
  • 6 Biscoff cookies, pulverized
  • Maldon flake salt for garnish

Directions:

For the Brownie Layers:

Preheat the oven to 350°F.
In a medium saucepan over medium-low heat, melt butter and chocolate; stir until smooth. Transfer to a large bowl and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla, flour, salt and baking soda.
Pour into three greased and floured 9-inch (or 8″) round baking pans. Bake for 23-25 minutes. Cool for 10 minutes in the pans; remove from pans to a wire rack to cool completely. Wrap in plastic wrap or store in air-tight containers until needed.

For the Malted Nutella & Biscoff Layers:

Line two round 9-inch (or 8″) pans with plastic wrap (the same ones used to make the brownie layers, if possible).

Biscoff Layer: Mix together 3 cups of the powdered sugar, 1 cup Biscoff and 4 tablespoons melted butter in a standing mixer fitted with the paddle attachment. Mixture will be crumbly. Add 2 to 3 tablespoons of cream 1 tablespoon at a time until the mixture becomes consistent workable dough. It should not be crumbly or stick to your fingers. The mixture should hold together easily when a small amount is squeezed tight in the palm of your hand. Press the dough evenly into one of the lined pans. Cover and chill for 30 minutes.

Malted Nutella Layer: Mix together 1 cup Nutella, malted milk and remaining 4 tablespoons melted butter in a standing mixer fitted with the paddle attachment. Add the 3 cups of confectioner’s sugar slowly. About 1/4 cup at a time, mixing until each addition is incorporated before adding the next. Mixture will be crumbly. Add 2 to 3 tablespoons of cream 1 tablespoon at a time until the mixture becomes consistent workable dough. It should not be crumbly or stick to your fingers. The mixture should hold together easily when a small amount is squeezed tight in the palm of your hand. Press the dough evenly into the remaining lined pan. Cover and chill for 30 minutes.

For the Salted Biscoff Frosting: Combine the butter and Biscoff in the bowl of an electric mixer fitted with the whip attachment. Beat until fluffy. Add the powdered sugar slowly, about 1/4 cup at a time, mixing until each addition is incorporated before adding the next. Add cream 1 tablespoon at a time until the mixture is thick and fluffy; add the salt and whip again. Scrape down the bowl and beat for 2 minutes longer, or until the salt is well dispersed throughout the batter.

For the Nutella Frosting: Beat the butter and Nutella in the bowl of an electric mixer fitted with the whip attachment. Beat until fluffy. Add the powdered sugar slowly – no more than 1/4 cup at a time, mixing until it is incorporated before adding the next 1/4 cup. Add cream 1 tablespoon at a time, if needed. Transfer the frosting to a large piping bag fitted with a large closed star piping tip.

For the Assembly: Place a brownie layer on a serving plate or cake stand. Turn out the Nutella candy layer on top of the brownie; top with another brownie layer. Turn out the Biscoff layer onto the brownie layer and top with the final brownie layer. Frost the entire cake with the salted Biscoff frosting, using an offset spatula to swirl the icing. Pipe 12 to 14 rosettes of Nutella frosting on the top edge of the cake. Garnish each with a malt ball. Place the cake on a baking sheet and gently toss pulverized cookies onto the bottom edge of the cake, allowing the excess to fall onto the baking sheet. Finally garnish the top of the cake with Maldon flake salt.

Store the cake covered at room temperature

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Malted Nutella & Biscoff Brownie Torte:

Kitchen Aid Artisan Stand Mixer

Biscoff Cookie Butter Spread

Biscoff Cookies

Nutella Spread

Maldon Sea Salt Flakes

Premium Dark Chocolate Malt Balls – these look great, but truth be told I used Whoppers on my cake.

Sea Salt Sweet by Heather Baird – The recipe for Malted Nutella & Biscoff Brownie Torte is from the Sprinkle Bakes blog by Heather Baird. If you love that salty/sweet flavor combination like I do, you will love Heather’s “Sea Salt Sweet” cookbook. This book is a treasure trove of recipes for the salty sweet lover!

 

 

 


Salted and Malted Nutella Caramel Chocolate Chip Cookies

February 5, 2014

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Salted and Malted Nutella Caramel Chocolate Chip Cookies. I really don’t know if I need to elaborate on this one… I mean, I don’t know about you, but they had me at Salted & Malted. Nothing more need be said. But then those delicious pair of words are followed by Nutella. And it doesn’t stop there. Oh no. It goes on to read Caramel Chocolate Chip Cookie! Have Mercy!

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I was instantly confident that this would be the recipe that I would make for World Nutella Day. That’s right, today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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I love Nutella. Although I missed adding a submission to Nutella Day last year. (Total brain freeze…I have no excuse) I have contributed a couple of truly tasty Nutella laden recipes in years past. There was my exquisite Nutella, Double Chocolate & Banana Tart

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and my delightful Nutella & Banana filled Peanut Butter Ebelskivers.

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I think these Salted & Malted Nutella Caramel Chocolate Chip Cookies are a great way to jump back into the game.

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Morgan over at Host the Toast came up with these gems back in December. What a masterpiece! They literally have it all, silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips all rolled up in a crunchy chewy salted cookie. (Yup…its got the salty/sweet thing covered as well!) They are an absolute breeze to make and as I’m sure you can imagine, are certainly quite easy to eat. (Ahem…probably a bit too easy judging from the fit of my britches…) I can’t get enough of these little devils! Get yourself addicted today!

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Salted and Malted Nutella Caramel Chocolate Chip Cookies

recipe from Host the Toast

yield: 27 Cookies

Ingredients:

  • 1 and ⅓ cups all-purpose flour
  • ¼ cup malted milk powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ¾ cup plus 2 tablespoons packed dark brown sugar
  • ⅔ cup Nutella
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup semisweet chocolate chips
  • ⅔ cup caramel bits (or baking caramels cut into tiny pieces)
  • Flaky Sea salt, for topping

Directions:

Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, malted milk powder, baking soda, and salt until well blended.

Cream together the butter and both sugars in a separate bowl until completely smooth.

Add the Nutella to the butter mixture and mix until fully combined. Add in the egg and vanilla and continue to mix. Then, slowly add in the flour mixture. Mix until it all is just incorporated, but don’t over-mix.

Stir in the chocolate chips and caramel bits until evenly distributed. I like to refrigerate cookie dough for an hour or so before baking. It helps to keep it from spreading too quickly in the oven resulting in a very thin cookie. However, this step is optional. Using a medium-sized cookie scoop ( holds about 2 tablespoons) scoop dough and drop onto the parchment paper-covered baking sheets, spacing them out about 2½ inches apart and away from the sides of the sheet. You may have to do multiple batches– don’t try to squeeze them all in.

Sprinkle dough with flaky sea salt.

Bake 10-13 minutes. Remove from the oven. They will still be very, very soft. Leave them on the cookie sheet on a wire rack for about 15 minutes, or until they are solid enough to eat.

Enjoy!


Malted Chocolate Chip Cookies

August 30, 2012

Malted Chocolate Chip Cookies! My husband’s new favourite cookie, though he had a hard time choosing between these and the Cornmeal Shortbread Cookies I made a few weeks ago. And my husband isn’t really a cookie person. Or a big chocolate fan (go figure…). He is all about the fruit desserts. You know, cobblers, crisps, crumbles and pies. But when I made a batch of these cookies, he didn’t just eat the one to be polite. Well…maybe it started that way. But then I saw him reach for a second! Believe me, that doesn’t happen too often with him and cookies. So you know these cookies are particularly irresistible!

I had been looking forward to making these ever since I saw them on one of my favourite blogs, Buns in My Oven. They are right up my alley, two kinds of chocolate chips, chocolate syrup and malted milk powder! They simply have it all! Karly had baked these as a bar dessert, rather than cookies. It seems she tried to do them as cookies but was having trouble with them spreading too thin and burning on the outside before the inside was done. So she baked them in a pan and they came out wonderfully. I was all ready to try to make them as a bar dessert as well, but noticed that the recipe called for a 7 x 11 inch pan, which I didn’t have. I had my 9 x9 inch pan ready to sub in, when some wild hair took over and I reached for a baking sheet instead and decided I’d try the cookie version. Since it looked like these cookies had a tendency to spread too thin, once I had the dough all mixed up, I popped it into the fridge for about 30 minutes. Then I scooped out the chilled cookie dough and baked it for 12 -14 minutes. The cookies came out great! Mind you, these cookies are a bit thin, but not too thin. And they have a wonderfully chewy texture. Not to mention they are really delicious! And currently my husband’s reigning favourite cookie. Something tells me I’ll be baking many more batches. In fact, my husband has already asked for more. Amazing! Bake some for yourself today.

Malted Chocolate Chip Cookies

recipe slightly adapted from: Buns in My Oven

yield: 34 cookies

Ingredients:

  • 1 cup butter
  • 1 1/4 cups packed brown sugar
  • 1/2 cup malted milk powder
  • 2 tablespoons chocolate syrup
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chunks
  • 1 cup milk chocolate chips

Directions:

In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.

In a small bowl, combine the flour, baking soda, and salt and stir to combine.

Gradually add the flour mixture to the wet mixture and mix well.

Stir in the chocolate chunks and chips.

Refrigerate cookie dough for at least 30 minutes. Don’t skip this step, otherwise you will find that the cookie dough will spread too quickly.

Line a cookie sheet with parchment paper. Using a cookie scoop, scoop out dough and place about 1″ apart on prepared baking sheet.

Bake at 375 degrees for 12 -14 minutes.

Cool on the pan for a few minutes then place them on a cooling rack to cool completely.

Enjoy!


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