For the Brownie Cookie:
- 1 package brownie mix
- 1 egg
- 2 tbsp water
- 1/3 cup oil
For the Frosting:
(Used the frosting recipe from http://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/)
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners' sugar
- 3/4 cup (222g) Nutella
- 3-4 Tablespoons (45-60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt to taste
Make the brownie cookie: Preheat oven to 350 degrees F.
Mix the brownie mix, egg, water, and oil. Mixture should be doughy. Place cookie-sized dough on a greased cookie sheet. Bake for 10-12 minutes or when the middle of the cookies begin to rise.
Make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. See my extensive notes about this in the post above. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
Just some notes on the frosting: Not as much Nutella was used since the cookies themselves were already going to be rich.
Another suggestion is to serve these cookies cold from the fridge.
For another tasty treat with fillings, see the recipe for milk chocolate cookies with malted fillings.