Single-Serve Brownie Batter Cookie (eggless recipe)
This brownie batter cookie is rich, fudgy and packed with dark chocolate chocolate flavour. It uses melted dark chocolate as well as cocoa powder, which gives it that deep chocolate taste I love. Not to mention it is eggless.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking tray
- Baking paper
Ingredients
- 2 tbsp dark chocolate melted
- 1 tbsp oil
- 2 tbsp + 1 tsp caster sugar
- 1 tbsp + 1 tsp water
- 2 tbsp flour
- 2 tsp cocoa powder
- ⅛ tsp baking soda
- Pinch of salt
Instructions
- Preheat your oven to 180°C and line a baking tray with baking paper. Melt the dark chocolate and allow it to cool slightly.
- In a small bowl, combine the oil, caster sugar and water and whisk well until emulsified around 2-3 minutes. Add the melted chocolate and whisk again.
- Add the flour, cocoa powder, baking soda and salt and mix until you have a thick brownie batter.
- Transfer the dough onto a lined baking tray and shape it into two cookies.
- Bake for 7–9 minutes at 180°C, you want the centre to remain soft and fudgy.
- Once it comes out of the oven, place it over scoops of vanilla ice cream and finish with a generous sprinkle of flaky sea salt.
Notes
- Do not skip on whisking the oil sugar and water well as this forms that shiny crust on top of the cookies which resembles a brownie once baked.
- Do not over bake the cookies, serve immediately.