Thursday 19 September 2019

Brownie Cookie Cake

Salted Double Choco Brownie Cookie
Salted Double Choco Brownie Cookie

Kevin Dundon

INGREDIENTS (serves 8)

For the Cookie:

85g butter, at room temperature

110g demerara sugar 

1 egg

150g self-raising flour

100g dark chocolate chips

For the Brownie:

180g butter, at room temperature

3 eggs 250g demerara sugar 

200g dark chocolate, chopped

100g plain white flour

30g unsweetened cocoa powder 

75g desiccated coconut

75g walnuts, chopped 

Preheat the oven to 160°C/fan 140°C/gas 3 and grease and line a medium size (about 25cm x 35cm) baking tray with baking parchment. 

First, prepare the cookie dough. In a bowl, beat the butter and sugar until pale and fluffy. Add the egg and the self-raising flour. Once combined, fold in the  chocolate chips. 

Flatten the dough between two sheets of parchment paper to the size of the baking tray. Place in the freezer to set. 

While the cookie dough is setting in the freezer, prepare the brownie mixture. 

Over a saucepan of simmering water, melt the chocolate and keep aside until needed. 

In a bowl, beat the butter with the sugar until pale and fluffy.

Add the eggs and flour and cocoa powder and again combine until smooth. Fold in the coconut and walnuts and pour into the lined baking tray. 

Carefully line the brownie mixture over the cooled cookie dough.

Bake in the oven for 30 minutes. Remove from the oven and allow to cool completely in the tin before portioning. 

Store in a tight container and enjoy within a few days.

Irish Independent

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