Wed, 2 July 2025
BROWNIE
450 g caster sugar (or granulated)
125 g unsweetened baking cocoa
10 mls vanilla extract
4 eggs, slightly beaten
225 g salted butter, melted
150 g self-raising flour
5 g dry espresso powder (optional)
BROWNIE METHOD
Blend together sugar & cocoa. Add melted butter and mix until smooth. Add vanilla and eggs and mix again. Last, mix in the flour and dried coffee powder.
Bake in greased 9x13 pan and bake 25 minutes at 160 degrees Celsius.
Let cool completely.
COOKIE DOUGH (egg-free)
185 g salted butter, room temperature
130 g light muscovado sugar
150 g caster sugar (or granulated)
40 mls milk 10 mls vanilla extract
210 g self-raising flour
170 g mini chocolate chips
COOKIE DOUGH METHOD
In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
This cookie dough is left raw and is not baked.
Spread cookie dough evenly over the cooled brownies. Although you may find them easier to slice if they are chilled, these do not need to be refrigerated. Since there is no egg in this, it is safe to eat raw.
