Day 24 Part 2: Hazelnut Brownie Cookies

Prepare the second dessert stomach and feast your eyes on these fudgy goodies because things are about to get serious! 😀

I love brownies. They were a top seller at my first cafe. I also love cookies. Who doesn’t 😉

And when you combine them, fabulous things happen!

These Hazelnut Brownie Cookies are chocolatey, fudgy and are perfect with a chillied glass of milk! What’s even better, is they work both with butter and with dairy free spread in the same quantities so if like me you love dairy also have lactose intolerance, there’s no need to go without!

You’ll Need

These quantities make 8 cookies. They last up to 4 days in an air tight container.

Below I say use muscovado sugar and it’s really important that you do as this is what helps with the fudgy texture. Using caster sugar will give you a drier result.

  • 100g of dark cooking chocolate
  • 65g unsalted butter
  • 100g muscovado sugar
  • 2 tbsp of chopped hazelnuts
  • 1 egg
  • 110g plain flour
  • 1/2 tsp baking powder

Equipment

  • Preheated oven at 190°C/180°C Fan
  • Baking tray lined with baking parchment (unless it’s a big tray, you’ll need two or simply bake in half batches)
  • Tablespoon
  • Wooden spoon
  • Whisk (manual not electric)
  • Pan

Let’s Get Baking!

If you’re familiar with making cookies and brownies or new, it’s important to note that the texture of the batter/dough is smack bang in the middle of both.

Expect a looser batter than cookie dough and a stiffer batter than brownies.

Literally, you want it directly in the middle.

  1. Break you chocolate in to small equal pieces. Add your chocolate, sugar and butter to your pan and set over a low heat stirring occasionally until everything’s melted and combined.
  2. Take your pan off the heat and let cool.
  3. After a few minutes, whisk in your egg. Sieve in the flour and baking powder, add the hazelnuts and fold everything in.
  4. On your lined baking tray, put a tablespoon amount of mix per cookie and leave an inch between each.
  5. Bake for 10mins. Leave to cool on a wire rack.

To finish, you can melt some more chocolate, dip each cookie in and sprinkle with additional hazelnuts.

Use milk chocolate here if you prefer a sweeter finish as dark might be too much.

Let’s Connect!

Along with the daily journal posts here, each Wednesday at 12pm BST I’ll be going live on my instagram @therebalancechef to recap on the week’s progress and show you around my kitchen. Depending on the weather you might even meet my rescue hens!

The main point of this challenge is to have fun with it, learn new skills and refresh old ones.

I want to see your creations so don’t forget to tag me and show off what you’ve been doing!

I’m taking part in the Rebalance May Cookery Challenge! Check it out here http://www.therebalancechef.co.uk