Chocolate and Hazelnut Brookie

Preheat the oven to 165°, fan oven.

Cut the Biscuiterie de Provence chocolate hazelnut cookies into pieces.

Whip the butter with the honey. Add the eggs one by one. Add the vanilla sugar and the sifted wheat flour. Mix well between each addition.

Pour the dough into a small square or rectangular baking dish lined with baking paper.  

Bake for 10 minutes. After this time, spread the cookie chips over the entire surface of the cake. Press down lightly. Bake again for 15 minutes.

Melt the baking chocolate in a bain-marie. Make a light glaze on the cake by drizzling the chocolate with a small spoon in a zig-zag pattern.

Allow the cake to cool completely and refrigerate for one hour. Cut into wedges and enjoy !