Step 1: First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.
Step 2: Put the egg, sugar and Vanilla Extract in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.
Step 3: Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.
Step 4: Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.
Step 5: Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.
Step 6: When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.
Step 7: Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.
If the brownie mixture becomes soft when you are shaping the Browkies, chill the prepared rounds for a further 30 minutes before baking.
|Per Serving||Per 100 g / ml|
|Fat||9.53 g||25.76 g|
|Carbohydrate||19.08 g||51.57 g|
|Protein||2.11 g||5.70 g|
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