When you put two of my favourite things, brownies & cookies together, and then through in all the delicious Easter sweeties, you know before you’ve even had your first bite that you are on to a winner.
After perusing my baking drawer and shelf (yes I have an entire shelf and drawer dedicated to baking) I decided I would use the ingredients at hand to make a kind of soft brownie/cookie hybrid….because you know cookie + brownie was always going to be a freaking dream combo.
Okay, so are you ready for a bold claim? This may be the best cookie I have ever eaten, in fact it might be the best thing I have ever baked….yip that is right – I said it! BEST BAKE EVER!
This melt in the mouth, slightly squidgy, super rich chocolatey cookie is the stuff of legends here at GeekHQ
It is so good in fact that they didn’t even last 24 hours before they were finished.
Naturally with it being easter I loaded these bad boys up with all my favourite easter candies and topped them with halves of full sized creme eggs and I can not tell you how delicious they were.
If you are bored this easter weekend, or just looking to use up some of your easter haul I cannot recommend enough these brownie cookies – they are bloody brilliant!
90g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Salt
230g Dark Chocolate, chopped into small pieces
60g Unsalted Butter
150g Light Brown Sugar
1 tsp Vanilla Extract
130g Milk Chocolate, Chopped into large chunks
Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…
Step 1. Pre-heat the oven to 175oC
Step 2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
Step 3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
Step 4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
Step 5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
Step 6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
Step 7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
Step 8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely.