Serves 12 - 15
All the deliciousness of Brownies in cookie form with a hint of Chilli. Like Brownies, these cookies are crispy at the edges and chewy in the middle. Prepare yourself for the ultimate indulgence with these irresistible brownie cookies that are sure to satisfy your sweet tooth.
- 200 g Dark Chocolate, 70% if possible (Chopped)
- 125 g Unsalted Butter
- 75 g Caster Sugar
- 175 g Light Brown Sugar
- 2 Eggs
- 1/2 tsp Vanilla Extract
- 100 g Plain Flour
- 30g Corn Flour
- 2 tbsp Cocoa Powder
- 1 tsp Bicarbonate of Soda
- Pinch of Chilli Powder
Preheat the oven to 180 C/350 F.
Place butter and chocolate into a heatproof bowl and set over a pan of water to melt. Set aside to cool.
Whisk eggs and sugar together until creamy. About 5 minutes. Add the vanilla and mix again for 1 minute.
Add the chocolate mixture to the eggs and sugar and whisk in.
Stir in Plain Flour, Corn Flour, Cocoa Powder, Bicarbonate of Soda and Chilli Powder. Mix to combine. Place the dough in the fridge for an hour.
Use an ice cream scoop (or 2 tbsp per cookie) to form cookies and add to a baking tray lined with greaseproof paper. Leave space between cookies.
Bake for 10 -12 minutes or until the cookies start to crisp at the edges.
Replace the Cornflour with more Plain Flour or use Cornflour in place of Plain Flour.
Serve with a cup of Milk or a cuppa.
Store leftovers in an airtight container for up to a week.