chocolate brownie cookies

chocolate brownie cookies
crisp edges & gooey insides

These chocolate brownie cookies are a little bit bonkers, and a great way to celebrate it being Friday. My partner absolutely adores them and when I asked him to describe them he could only say “…mmmm mmm mmmmmmm…” as he shovelled them in one after another! They are like chocolate brownies in a biscuit form and especially good straight from the oven.

The outside of these chocolate brownie cookies are crunchy with a little bite, whilst the insides are über gooey. They were an absolute fluke as I wanted to use up the homemade nutella I had stored in the fridge, and made up the recipe on the hoof (scrawling down all the ingredients as I went as all good inventors do). I was not sure about them, as I personally found them a little peculiar – not really like anything I have eaten before. BUT because my partner loved them so much I have made them a couple of times since and they have turned out exactly the same both times, crunchy edge and gooey middle.

The test is in the eating and each batch of these chocolate brownie cookies has been gobbled up super speedily! Apparently one of the best of my creations according to one of my chief food-testers – even better than BOOM Brownies! I beg to differ as I love my BOOM brownies and am still not 100% convinced by these little chocolate brownie cookies.

The other great thing about this bizarre little biscuits is that there is no dairy, eggs, soya, or gluten in them. They are really easy for children to make and super fast – so nearly instant gratification. If you do give them a go let me know what you think, if they are a recipe worth developing?

chocolate brownie cookies

  • Yield:

    makes about 18 biscuits
  • Cooking Method:

    baking
  • Prep Time:

    5 mins
  • Cook Time:

    8 mins
chocolate brownie cookies

These chocolate brownie cookies are a bit bonkers! As the name suggests they are like chocolate brownies in a cookie form; the outside of these delights are a little crispy and crunchy, while the insides are über gooey and chewy like every good chocolate brownie should be. They are great fresh from the oven and they never last longer than a couple of hours in our house! I created them to use up some home-made nutella and we have been baking them ever since.

Ingredients:

  • 1 C ground almonds
  • 1 tsp bicarbonate of soda
  • grind of salt
  • 4 Tbs maple syrup
  • 4 Tbs muscovado sugar
  • ½ C cornflour
  • 4 Tbs raw cacoa powder
  • 4 Tbs homemade nutella  

Method:

  1. Preheat the oven to 180°C (fan) and prep a baking tray with some baking paper.

    chocolate brownie cookie recipe
    room to expand

  2. In a bowl combine all the ingredients, mix it up until it's all combined in a gooey sticky mess*.

  3. Dollop blobs of the mix on to your tray, leaving a good space between the blobs as they will spread. They don't look pretty at this stage but don't worry!

  4. Pop into the oven and cook for 8/9 mins. Don't cook them any longer as they will go really hard and crunchy. 

  5. Let them sit on the tray for a few minutes before transferring onto your cooling rack or plate! They are delicious eaten whilst still warm.

Notes:

*You can add chocolate chunks to the mix at this stage too if you fancy an especially chocolatey hit! 

d.i.y nutella

  • Yield:

    1 jar
  • Cooking Method:

    juicing!
  • Prep Time:

    10 mins
  • Cook Time:

    0 mins
d.i.y nutella

This d.i.y nutella is sooooo easy to make if you have the right equipment! It tastes lovely and nutty and has all the healthy benefits of raw hazelnuts, raw cacao powder with their great oils and nutrients. I made the base hazelnut b*tter (a.k.a hazelnut butter - I don't like using the word "butter" as it implies dairy, hence the * which for me stands for 'e' making hazelnut better! But you can read the * as a 'u' if you prefer!) in my Samson Juicer with it's "mincing cone and nozzle". It was soooooo fast and I was able to reduce the amount of oil I add by half. If you don't have a juicer check out the almond b*tter (a.k.a almond butter) I made in my magi-mix it will work with hazelnuts too! Once you've made this marvellous hazelnut b*tter you can customise it into a yummy nutella in a bowl.

Ingredients:

  • 1 C hazelnuts (soaked over night & rinsed)
  • 1 Tbs hemp oil
  • ¼ C maple syrup
  • 3 Tbs (heaped) raw cacao powder

Method:

  1. Make sure your juicer has the correct fittings on for making a nut-b*tter. The Samson needs the mincing cone and nozzle (see photo).

    D.I.Y nutella
    samson fittings for nut-paste

  2. Take half a cup of your soaked and rinsed hazelnuts and pop them in the juicer, followed by the tablespoon of hemp oil. Then add the other half cup of nuts. 

  3. You need to put the nut b*tter through the juicer at least 3 times to make it smooth and to release all the oil. Then mix it all up, stir in the maple syrup and raw cacao powder before popping it in a jar with an airtight lid. Keep in the fridge! 

Notes:

I also like making it crunchy by adding some toasted chopped hazelnuts to the mix. It lasts about 2 weeks in the fridge but is normally gone before then! 

Have a fantastic friday, here are my BOOM Brownies too – just incase you fancy giving them a go and having a choc-tastic weekend!

BOOM! Brownies

  • Yield:

    serves 6
  • Cooking Method:

    baking
  • Prep Time:

    30 mins
  • Cook Time:

    18 mins
BOOM! Brownies

BOOM Brownies were my first ever successful free-from brownie recipe. I love brownies and really wanted my son to try them, but all the recipes I found had way too many eggs to adapt. After years of failing finally I created free-from brownies with the perfect texture: gooey & soft in the middle with a proper top! Thus they were named BOOM! Brownies. Utterly yummy, very moreish and a huge hit in our home! 

Ingredients:

  • medium sweet potato (1 C of hot baked sweet potato flesh)
  • ½ C mini marshmallows 
  • ¼ C almond paste (a.k.a almond b*tter) 
  • ¼ C peanut b*tter (a.k.a peanut butter)
  • ¹⁄3 C soft brown sugar
  • ¼ C sunflower oil
  • 2 tsp vanilla extract
  • ¹⁄3 C raw cacao powder
  • ½ tsp bicarbonate of soda

Method:

  1. Pre-heat your oven to 200°C (fan).

    baked & ready to be scooped

  2. Once it's hot pop the sweet potato in to bake for about 20 minutes (dependant on size) until the flesh is soft. Remove from oven and turn the temperature down to 160°C (fan)

  3. Remove the flesh of the sweet potato from its skin and mash it with the mini marshmallows so they melt.

  4. Now add the all the other ingredients: nut b*tters, soft brown sugar, sunflower oil, vanilla extract, cocoa powder,bicarbonate of soda and thoroughly combine.

  5. Dollop the lot into a lined cake tin (I use a metal pan as my cake tins are either too small or too big for this amount of mix!)

    shiny & ready to bake
    shiny & ready to bake

  6. Pop into the oven for 18 minutes (regardless of if it has made its way down to 160°C)

  7. When the brownies come out of the oven you need to leave them to cool for a bit - as hard as it is to resist the incredible smells. Serve still warm

Cheers,
Rai x

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