Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!
I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!
….and they really didn’t dissapoint !
These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.
So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!
Recipe : makes 10-12 cookies
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…
- Pre-heat the oven to 175oC
- In a bowl measure out the flour, baking powder and salt, and set to one side for now.
- 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.
- 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.
- Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
- Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
- 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.
- 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