Cooked Chocolate Brownie Biscuits
The most chocolaty brownie biscuits ever, so very tasty and will have everyone coming back for more.
Chocolate Brownies will last in a normal kitchen for three days if covered. If placed in the fridge and well sealed they will keep well for six days. Although they can be frozen (they last 3 months in the freezer), their quality will be noticeably lower compared to non-frozen brownies.
Chocolate Brownies first became popular in the United States at the beginning of the 1900s. There is no "one" definitive recipe, it has evolved over the last 100 years.
Four medium eggs
130g / 4¾oz Castor sugar
20g / ¾oz Butter
200g / 7oz Plain chocolate
30g / 1oz Plain flour, sifted
¼ teaspoon baking powder
A pinch of salt
50g / 2oz Macadamia nuts
50g / 2oz White chocolate chips
Preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 4.
I've also found that using room temperature eggs provides a slightly better result.
In a bowl, mix the eggs and sugar together for 8 minutes. I've found that mixing for any less than the 8 minutes results in a runnier mixture which makes much thinner biscuits.
The mixture should be thick and well combined. Set aside for a few minutes.
Mix eggs and sugar for chocolate brownies
Bring a little water to the boil and allow to just simmer. Put a small heatproof bowl on the top of the pan and add the butter and plain chocolate which has been broken into pieces. Do not allow the bowl to touch the water, just perch it on top of the pan to absorb heat from the water below. Stir until the dark chocolate and butter have melted and set aside to cool for about 4-5 minutes.
Melt the plain chocolate and butter
When the chocolate mixture has cooled slightly, stir in the egg and sugar mixture and combine well.
Carefully fold in the flour, baking powder and salt until it is well combined.
Add the nuts and white chocolate chips to the mixture and mix well together.
Add remaining ingredients for Chocolate Brownies
Spoon out dollops of mixture onto the lined baking sheet leaving a good space between each biscuit as they will expand slightly during cooking.
Put in the oven for 10 minutes or until the biscuits have risen but still have a soft centre and the top of them have cracked slightly.
Chocolate Brownies ready for cooking
When cooked, immediately put onto a wire tray to cool and harden before serving.
STEP 6I experimented using cake cases and this seemed to work almost as well. My children decided though that they preferred the biscuits as they were chewier.
Chocolate Brownies in cup cake cases