Brownie Cookies

Who doesn't love a great cookie? This one was certainly a big hit with everyone who tried it, from young children to adults. With a crunchy outer layer and a chewy, soft centre it's no surprise that they were snapped up and devoured quickly. You can find this Donna Hay recipe here. Ms Hay actually sandwiches two cookies together with peanut butter frosting and I had the same intention when I began to bake them. However, some misadventure in the kitchen resulted in burned fingers that day and I had to abandon that plan. Instead, I served the cookies on their own and discovered they were wonderful just as they were.

 

My recipe below gives instructions for making the cookies using a Thermomix. However, as always, you can follow the original recipe from the link above if you don't own a Thermomix.

 

 

Brownie Cookies

Makes approx. 24 cookies

350g dark chocolate
40g butter
2 eggs
150g caster sugar
1 teaspoon vanilla extract
35g plain flour
1/4 teaspoon baking powder

1. Preheat oven to 180 degrees Celsius fan forced.

2. Place 150g of the dark chocolate into Thermomix bowl, roughly broken up. Grate for 10 seconds/speed 9 and then set aside.

3. Place the remaining 200g of chocolate in the bowl, also roughly broken up and grate for 10 seconds/speed 9. Scrape down sides if necessary.

4. Add butter to chocolate in bowl and melt for 3 minutes/50 degrees/speed 3. Then set aside and clean bowl.

5. Place eggs, sugar and vanilla into cleaned Thermomix bowl and beat for 20 seconds/speed 5-6 or until mixture is pale and creamy.

6. Add flour, baking powder and both lots of chocolate previously set aside. Mix for 20 seconds/speed 5.

7. Let mixture stand for 10 minutes - it will be almost firm in its consistency. Then spoon onto a lined baking tray using a tablespoon for an approximate measurement of each cookie. I've included a photo of the raw dough below so that you can see how it is meant to look. As the cookies bake, they will spread out and rise.

8. Bake for about 10 minutes or until cookies are puffed and cracked. Then remove from oven and allow them to cool completely. As they cool, they will "collapse" so you get a rustic, cracked cookie - this is exactly what they are meant to do.