Brownie Cookies
Thin, soft and fudgy chocolate brownie cookies
Equipment
- 1 Microwave safe bowl
- 1 Mixing bowl
- 1 Hand Whisk
- 1 Sieve
- 1 Rubber Spatula or Wooden Spoon
- 1 Piping bag optional
- 2-3 flat baking trays with baking paper
Ingredients
- 125 grams dark chocolate
- 25 grams butter
- 90 grams brown sugar
- 1 whole egg
- 25 grams plain flour
- 1/4 tsp baking powder
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In the microwave safe bowl, add the dark chocolate and butter. Place into the microwave for 30 second bursts, stirring in between until melted. Leave to one side to cool slightly.
- In the mixing bowl add the egg and brown sugar Whisk together until the sugar dissolves into the egg.
- Pour the slightly cooled chocolate and butter mixture into the mixing bowl. Whisk together with the eggs until combined.
- Sieve in the flour and baking powder and whisk until no more lumps remain.
- Transfer the mixture into the piping bag. Snip off a small amount of the tip and pipe little moulds about the width of a 2 euro coin onto the baking paper lined trays. Leave a lot of space in between each cookie as they spread a lot.
- If you are not using a piping bag, using two teaspoons place lumps of cookie dough onto the prepared trays the size of a heaped teaspoon.
- Bake the cookies in a preheated oven for 12-15 minutes or until they have risen and fallen slightly, giving a cracked appearance.
- Allow to cool for at least 15 minutes before moving as they will be very soft when they first come out of the oven.
- Cooled leftovers can be stored in airtight containers at room temperature for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.