Brown butter cookie cake with Nutella and Biscoff

Ingredients

• 450 g brown butter (cook until golden, then cool)
• 140 g granulated sugar
• 270 g brown sugar
• 2 tbsp vanilla extract
• 4 eggs
• 600 g all-purpose flour
• 300 g chocolate chips or chopped chocolate
• For the filling: 300 g Nutella
• 300 g Biscoff (Lotus) spread

Instructions

1. Melt the butter over medium heat, stirring constantly as it foams and turns golden. Let it cool.
2. Beat both sugars with the eggs for 2–3 minutes, then stream in the cooled brown butter and vanilla.
3. Fold in the flour with a spatula, then the chocolate.
4. Layer part of the dough in a lined springform pan, spread the Nutella and seal with dough; add the Biscoff spread and seal with the remaining dough.
5. Scatter chocolate chips on top and bake at 180°C (355°F) for 30–35 minutes. Cool before releasing and slicing.