RECIPE: Chocolate Brownie Cookies with Peanut Butter Frosting

This is a favourite from my time at The White House in the Adelaide Hills. I took on the little project of baking the sweets and treats we would sell with the coffees. A few became real hits and I had to make every week or the regulars would get upset. The most popular two items were the lemon and honey friands and these chocolate brownie cookies.

The cookies are soft gooey chocolaty deliciousness and the peanut butter frosting is a match made in heaven. It takes a bit to perfect the cookies, every oven is different so cooking times can vary. When you take the cookies out they should still be soft and the outside should have lightened in colour and become cracked. If you leave them in too long they will dry out, there still eadible but there just not as good.

Brownie Cookies

  • 350g dark chocolate, chopped
  • 40g butter
  • 2 eggs
  • ⅔ cup (150g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • ¼ cup (35g) plain (all-purpose) flour, sifted
  • ¼ teaspoon baking powder, sifted

Preheat oven to 180°C (350°F). Place 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 in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder and chocolate mixture and allow to stand for 10 minutes. Pipe mixture (approx 3cm diameters) onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. You want the cookies to be soft and gooey on the inside. Allow to cool completely on trays. Once cooled pipe peanut butter frosting onto half the cookies and sandwich together with the other half. Makes approx 12 cookies.

Peanut Butter Frosting

  • 1 cup (160g) icing (confectioner’s) sugar mixture
  • 1 cup (280g) smooth peanut butter
  • 80g butter at room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) single (pouring) cream

To make the peanut butter frosting, beat the sugar and butter in an electric mixer until it is light and fluffy, this will take longer then you think . Add the peanut butter and vanilla and mix till well combined. Add the cream check the consistency if its too thick then add more cream to loosen. Be carefull not to add to much cream as the frosting should be able to hold its shape when piped and hold the weight of the cookies.

(Adapted from Donna Hay)


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