Tuesday, 4 July 2017

Chocolate Brownie Cookies

You know the saying 'when life hands you lemons - make lemonade' 
when you are handed chocolate, make chocolate brownie cookies.

We had the pleasure of dear friends from interstate recently visit us.  At times like these you have to offer home baked goodies for dessert.    My friend bakes amazing rhubarb cakes and muffins so I had to cook something just as homely.


It always rains when these friends visit and this time was no exception.     The temperature dropped and the rain came down.

Although it did clear up the day before they left and we managed a 3km walk with their dogs in the sunshine.

 These chocolate brownie cookies are delicious and moist and will be welcomed by all of your visitors.
You can find the original recipe by Thermobliss here.


Chocolate Brownie Cookies

  • 115 g butter , chopped
  • 300 g dark chocolate melts
  • 3 eggs
  • 1 cup (240g) caster sugar
  • 2 tbs . cocoa powder
  • 2 tsp . vanilla extract
  • ½ tsp . salt
  • ½ tsp . baking powder
  • ¾ cup plain flour
  • 3/4 cup chocolate chips/peanuts (or whatever you like!) 


  1. Preheat oven to 180 degrees celsius.
  2. Line 2 flat cookie baking trays with baking paper and set aside.
  3. Place the chopped butter and chocolate melts into the TM bowl.
  4. Melt on Speed 2, 80 degrees for 3 minutes (or until melted) - you may need to scrape down the bowl partway through.
  5. Remove melted chocolate/butter and set aside.
  6. Place the eggs, caster sugar, cocoa powder and vanilla extract into the TM bowl (no need to clean it).
  7. Insert the butterfly and mix on Speed 4 for 2 minutes.
  8. Reduce to Speed 1 and slowly add the melted chocolate mixture to the egg mixture through the MC hole.
  9. Increase to Speed 3 for 20 seconds.
  10. Reduce to Speed 1 and add the salt, baking powder and plain flour through the MC hole.
  11. Mix until just combined.
  12. Add the white chocolate chips/peanuts (or whatever add-ins you like) and fold through with a spatula.
  13. At this stage the mixture will be very thin (almost like a cake batter).
  14. Place tablespoonfuls of the mixture onto the prepared trays.
  15. The cookies will spread so make sure you leave a 3-4cm gap between each cookie.
  16. Bake for 12 minutes.
  17. Remove from the oven and leave on the baking trays for a further 10 minutes (they will continue to cook).
  18. Use a flat spatula to transfer the cookies to a wire rack to cool completely

    Conventional Method:
In a bowl placed over a pan of simmering water, melt chocolate and butter together.
Let cool while you  beat the eggs with sugar and vanilla until light and fluffy in your mixer bowl.
Add cocoa powder.  Mix on low speed and pour in the melted chocolate and butter mixture.
Remove bowl and fold through flour, baking powder, salt and either white chocolate chips or nuts.
Fold until just combined.
Place heaped tablespoons onto the lined cookie trays leaving a 3-4cm gap for them to spread and bake for 12 mins at 180 degrees celsius.

Buon appetito, enjoy Merryn xx