Brownie Cookies
Soft on the inside and crunchy on the out. Chocolaty goodness
  • 200 g chocolate (I use Barry Callebaut dark callets)
  • 40 g unsalted butter
  • 150 g castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • Pinch of salt
  • 150 g callets
  • 40 g plain flour ¼ tsp baking powder
  1. Preheat the oven to 180 c
  2. Put the 200 g callets and butter in the TM bowl set to 50c speed 2 for 7 mins scraping down the sides ½ way if needed. Set this mix aside and allow to cool.
  3. Weigh the sugar, vanilla, salt and eggs to the bowl and whisk with the butterfly on speed 4 for 10 minutes.
  4. Add the flour and baking powder and set to speed 3 for 6 seconds
  5. Return the cooled chocolate to the bowl and set to speed 3 for another 6 seconds
  6. Lastly, add the 150 g callets and mix till just stirred through.
  7. Bake them for about 12 to 15 minutes. Yum, they fill the whole cooking school with that rich chocolaty smell.
Recipe by Bec's Table (Cooking School) at