Chocolate. Brownies. Peanut Butter. Cookies. If you know of
anything more satisfying and delicious than these then please let me
I was inspired by the "Brookies" concept from Masterchef Australia
contestant Harry. He combined the concept of cookies and brownies
and created a delicious treat which won him an advantage in the
If it's good enough for Nigella then it's good enough for me!
These are crunchy, chewy and delightfully rich. They're a great
recipe to invite the kids to get involved with and they are way more
fun than the traditional chocolate brownie.
D A R K C H O C O L A T E B R O W N I E C O O K I E S
w/ P E A N U T B U T T E R F R O S T I N G
For the cookies:
350g dark chocolate, roughly chopped (I tried using the 70% Afrikoa chocolate & it came out beautifully!)
40g unsalted butter
2 free range eggs
150g caster sugar
1 tsp NOMU vanilla paste
40g flour, sifted
¼ tsp baking powder, sifted
For the peanut butter filling:
150g icing sugar
280g smooth raw peanut butter
80g unsalted butter
1 tsp vanilla extract
Pinch of NOMU sea salt
Preheat oven to 180 degrees C. Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla into a large mixing bowl and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chopped chocolate and allow to stand for 10 minutes.
Spoon tablespoonfuls of the mixture, at a time, onto lined baking trays. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich together with the remaining cookies.