Creme egg chocolate brownie cookies
soft and fudgy brownie cookies, topped with a rich chocolate ganache and a mini Creme egg! In other words, a chocoholics dream!
Servings 12 Cookies
- 40 g plain flour
- 1/4 tsp baking powder
- Pinch of salt
- 80 g granulated sugar
- 60 g soft light brown sugar
- 2 medium eggs
- 40 g butter
- 225 g dark chocolate chopped into small pieces or dark chocolate chips
- 1/2 teaspoon vanilla extract
For the chocolate ganache
- 120 ml double cream
- 120 g dark chocolate chopped (or chips)
Melt the chocolate and butter in a heatproof bowl over a bowl of simmering water, stirring until smooth. Remove from the heat and fold into the whisked egg mixture. Stir in the vanilla extract. Using a metal spoon, lightly fold in the flour.
Spoon heaped tablespoons of cookie dough onto your baking trays. Bake for 10-12 minutes. When ready the cookies will have a cracked appearance and will still be quite soft in the middle. Remove from the oven and leave on the tray for at least 5 minutes before transferring to a wire rack to cool completely.
Heat the cream in a small saucepan. Before the cream comes to boiling point, remove from the heat and immediately add the chocolate. Leave for a few minutes to allow the chocolate to melt, then stir with a spatula until smooth and glossy. Leave for about 15 minutes to cool and thicken slightly before using.