If you need a chocolate fix, look no further than this cookie-brownie hybrid.
“As if squidgy chocolate brownie isn’t enough, we’ve sprinkled milk chocolate chunks, crumbled biscuits and raspberry pieces on top before baking them to perfection,” say Kate and Kay Allinson from Pinch of Nom.
“Psst … You want to take these out of the oven while they’re ever so slightly undercooked and let them cool briefly in the tin!”
Serves: 12
Ingredients
- cooking spray
- 100g self-raising flour
- 50g reduced-fat spread
- 4 tablespoons white granulated sweetener
- 4 medium eggs
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 6 raspberries, sliced in half
- 20g bag of mini chocolate sandwich biscuits, quartered
- 20g milk chocolate, finely chopped
Method
Preheat the oven to 190°C (fan 170°C). Spray the 12 holes of the silicone muffin tin with a little low calorie cooking spray.
Place the self-raising flour, reduced-fat spread, granulated sweetener, eggs, cocoa powder and baking powder into a large mixing bowl and mix thoroughly. It’s best to use a wooden spoon to prevent over-mixing.
Pour the mixture into the silicone muffin tin, dividing it evenly between the twelve holes. Add half a raspberry to the top of each brownie. Sprinkle over the biscuit and chocolate pieces. Place in the oven and bake for eight to 10 minutes until slightly risen and set.
Leave to cool in the tin for a few minutes and then transfer to a cooling rack. Serve.
Pinch Of Nom: Budget by Kate and Kay Allinson is published by Bluebird. Photography by Ellis Parrinder. Available now.
Do you prefer a cookie or a brownie? Let us know in the comments section below.
Also read: Chewy Chocolate Brownies with Tamarind Caramel
– With PA