15 August, 2015
Chocolate Fudge Brownie Cookies
Chocolate Fudge Brownie Cookies
Makes: approximately 30 cookies
Ingredients:
- 400g dark chocolate, coarsely chopped
- 1 1/2 cups plain flour
- 125g butter, softened
- 1/2 cup brown sugar, lightly packed
- 2 eggs, rooms temperature
- 1 teaspoon baking powder
Method:
- Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
- Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
- Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
- Preheat the oven to 180 degree Celsius
- Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
- Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
- Cook on the baking tray for 5-10 minutes before transferring to a wire rack
Recipe Notes:
- Store in an airtight container for the maximum of 5 days (if they last that long)
- The uncooked cookie dough is freezer friendly to be consumed within 30 days
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.