Stuffed Cookie Brownies

Anyone who follows us knows that our tour guests surprise us every so often with ingredients straight from Israel. There’s something so magical about that, people coming on our culinary tours in Paris and showing up with sweet memories from home. But not only sweet ones. We’ve been gifted wonderful olive oil, Soup Mandel that I turned into a fantastic Soup Mandel chocolate recipe (before that was even a trend), and so much more.

One product I’ve definitely earned a doctorate in is Tortit. Yes, yes, I love Tortit, and our guests keep us steadily supplied with it. Sure, it’s a childhood snack with zero connection to the high quality products we’re surrounded by every day in Paris, but it’s a piece of childhood nostalgia, and nothing replaces that.

Over the past few years the Tortit brand has stretched in every direction imaginable, so every few months a new product from the line lands on my desk. Every single Tortit spinoff has made its way to us, including the Milky Tortit one of our regular touring couples brought us in a little cooler bag. Our tour guests are simply the best.

And it’s not only Israel sending us treats, it comes from all over the world. One week alone we received Soup Mandel, a mix of Israeli childhood snacks, almond cream filled cookies, and real maple syrup from Canada.

Naturally, my mind went straight to recipes where I could fold all these ingredients in, and that’s how these stuffed cookie brownies were born, another variation on the petit beurre brownies I made recently that so many of you fell in love with.

So instead of petit beurre, I folded almond cream cookies from Israel into the brownies, and swapped part of the sugar for excellent Canadian maple syrup. The combination is wonderful, and most of all, it warms the heart.

Stuffed Cookie Brownies
20×20 cm square pan

Ingredients
150g dark chocolate (70%)
150g butter
160g eggs (approximately 3 medium eggs)
100g light brown sugar
30g real maple syrup
75g flour, or ground almonds/ground hazelnuts
10g cocoa powder
130g almond cream filled cookies, roughly chopped (Tortit “Pinukiot” or other brand)

Preparation
1. Preheat the oven to 170°C (340°F). Grease the pan and line it with parchment paper.
2. Melt the chocolate and butter together over a double boiler or in the microwave. Let cool to room temperature.
3. In a mixer bowl, beat the eggs with the sugar and maple syrup until light and airy.
4. Add the melted chocolate to the eggs and whisk to combine.
5. Add the flour (or ground almonds/hazelnuts) and cocoa powder, and mix until you have a uniform batter.
6. Fold in the chopped cookies, mixing gently.
7. Pour the batter into the pan, smooth the top, and bake for about 20 to 22 minutes, until the brownies are baked through but still very moist. Remove from the oven and let cool to room temperature.
8. Cut into squares and dig in.

Bon-Appétit
Sharon