Fresh & Light

Double Chocolate Brownie Cookies

The Weekly | January 14, 2016

Prep & Cook 40 mins (plus standing time) / Makes about 18

40 g butter
200 g dark chocolate, chopped finely
2 eggs
cup caster sugar
1 tsp vanilla extract
¼ cup self-raising flour

200 g dark chocolate, chopped finely
100 g butter
2 tbsps icing sugar mixture, sifted

1. Preheat oven to 180 C. Grease and line three large oven trays.
2. Combine butter and chocolate in a heatproof bowl over a saucepan of simmering water (do not allow water to touch bowl). Stir until melted;
set aside.
3. Beat eggs, sugar and vanilla in a small bowl with an electric mixer for 10 mins or until thick and creamy. Fold in sifted flour, then chocolate mixture; allow to stand 10 mins.
4. Spoon mixture into a large resealable plastic bag or disposable piping bag fitting with a 1-cm plain tube. Pipe 4-cm rounds, about 5 cm apart, onto prepared trays. Bake for 8 mins or until puffed and beginning to crack. Cool on trays.
5. CHOCOLATE FROSTING Combine chocolate and butter in a medium heatproof bowl; place bowl over a saucepan of simmering water. Stir until melted and smooth. Whisk in icing sugar; cool to room temperature. Beat with a wooden spoon until thick and spreadable.
6. Match up cookies into pairs the most similar in shape and size (there will be slight variation). Pipe Chocolate Frosting onto half the cookies, then sandwich together with remaining cookies.

Tip: To freeze un-iced or unfilled biscuits, place the cooked, cooled biscuits in an airtight container, with sheets of baking paper between the layers.

Photo: Alan Benson /

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