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  1. Preheat the oven to 190°C (gas mark 3 / fan oven 170°C). Butter a square baking pan with a side length of approx. 23cm  .

  2. Melt the butter and when it is really hot and foaming add the sugar, syrup and vanilla baking. Allow the mixture to cool well in a mixing bowl.

  3. Cut the nut nougat into small pieces and refrigerate.

  4. When the butter mixture has cooled, stir in the egg, followed by the flour, baking powder, baking soda, and salt. Finally, add the hazelnut brittle, chocolate coating and the finely chopped nut nougat and mix briefly.

  5. Pour the batter into the baking pan and bake on the middle shelf for 25 minutes.

  6. Cool and cut into 12 rectangular pieces.


For about 12 pieces

Preparation 10 minutes (plus baking and cooling time)

Baking time 25 mins


  • 125g butter

  • 175g sugar

  • 1 teaspoon sugar beet syrup

  • 1 packet of vanilla baking

  • 100g nut nougat

  • 1 egg (class L)

  • 200g flour

  • 1/4 teaspoon baking powder

  • 1 pinch baking soda

  • 1 pinch of salt

  • 60g hazelnut brittle

  • 60g dark chocolate chips

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