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Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu 抹茶ティラミス

I have been craving for Matcha quite often recently. Maybe, it was due to the influence of a good friend of mine, who is a big fan of Matcha. If you realized, this recipe is actually adapted from my Express Tiramisu recipe, which means it is eggless and real simple to make.

Matcha Tiramisu 抹茶ティラミス

Now Tiramisu taste best… 2 days later in the fridge. Overnight is fine, but if you keep it till the day after next, the flavours among the layers just sync together with every bite. Amazing!

My recipe is quite versatile if you can’t take alcohol, omit the rum. If you are a vegetarian, simply just omit the gelatin mixture. It’s fine. The gelatin mixture was added to stabilise the cream, helps to set it well and prevent the fats and liquid being separated over time.

Matcha Tiramisu 抹茶ティラミス

Even though I mentioned that the recipe makes for 2, it’s actually a huge portion for 2 person. You could share among 4, even 6 people as it is a very rich dessert.

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu

Servings 6 people

Ingredients

Cream layer:

  • 100 gram cream cheese softened
  • 2 tsp of matcha powder
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 1 tsp gelatin powder + 1 tbsp water

Biscuits layer:

  • 250 ml warm water + 4 tsp matcha powder
  • 2 tbsp of Rum
  • 12 ladyfinger biscuit
  • Matcha powder dusting

Instructions

  • Beat softened cream cheese, matcha powder, caster sugar with a hand mixer until it is nicely combined.
    Meanwhile, microwave gelatine powder and water for about 20 seconds.
    Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
    Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
    Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
    The mixture will be a little runny once you add the gelatine mixture but not to worry.
    Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
    To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
    Then, pour half of the cream mixture into the pan.
    Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
    Cover with a lid and let it chill overnight to firm everything up together.
    Dust cocoa powder upon serving.
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Gula Melaka Butter Cake

Gula Melaka Butter Cake

A viewer of mine recently requested me to share a Gula Melaka cake recipe through an email letter. She told me that she have been waiting to try out how to make Gula Melaka recipes but have no idea how to start with. So in this article, I am sharing my Gula Melaka Butter Cake recipe.

 During the recipe creation process, I asked myself if I should develop it into a Chiffon Cake recipe or just a plain old good Butter Cake recipe. Since, I have always been craving for buttery cakes, I decided that I’ll be taking that path instead. What do you guys think? Let me know if you guys want a Gula Melaka Chiffon Cake recipe, I’m sure it will be just as good!

Gula Melaka Butter Cake

 The addition of Pandan extract was just to compliment with the aroma of Gula Melaka. Feel free to omit it, replace with Vanilla Extract, or even just freshly squeezed Pandan juice. I am lazy to go that mile. But, if you are a hardworking baker, go ahead and be my guest. Replace milk with your freshly squeezed homemade Pandan juice. 

I suggest you guys to grate your Gula Melaka instead of chopping them up. It makes it easier for the sugar to dissolve when creaming with butter later on. If you are lazy and just chop it up, there will be uneven wet chucks of melted gula melaka on your finished goods. 

Gula Melaka Butter Cake

It is a very rich buttery, and sweet cake. Go with a nice cup of black coffee or tea as you munch on. It can get very heavy so make sure to share with the people around you!

Gula Melaka Butter Cake

Gula Melaka Pandan Butter Cake

Makes 1 8-inch square pan cake

Ingredients

  • 200 grams salted butter softened
  • 160 grams gula melaka grated
  • 60 grams fine sugar or Gavia Natural Sweetener
  • 3 eggs
  • 1/2 tsp pandan extract
  • 170 grams plain flour
  • 1/2 tsp baking powder
  • 60 ml milk

Instructions

  • Preheat your oven to 180C.
  • In a mixing bowl, cream together softened butter, sugar and grated gula melaka until the gula melaka is well dissolved and the mixture is fluffy.
  • Crack in eggs, one at a time. Then, drizzle in pandan extract. Make sure all the ingredients are in room temperature to prevent the mixture from curding.
  • Fold in half of the dry ingredients which consist of plain flour and baking powder. 
  • Then, slowly drizzle in milk while the mixer is running. Fold in the rest of the dry ingredients and mix until it is well-combined. Stop mixing once there are no visible flour pockets.
  • Transfer into a 7-inch square pan that greased and lined with parchment paper. 
  • Bake it in the oven for about 55 minutes to an hour. 
  • Let it cool for awhile and invert onto a rack to cool completely.
  • Slice accordingly to your preference and serve. The cake can store well in room temperature for up to 5 days, or a week in the fridge.
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Cream Cheese Garlic Bread (육쪽마늘빵)

Cream Cheese Garlic Bread (육쪽마늘빵)

Cream Cheese Garlic Bread (육쪽마늘빵)

I love Korean street food! I came to know about Cream Cheese Garlic Bread when I came across a video of a Korean shop selling these babies. It looks so good that I knew I had to recreate it the next day!

 

I decided to make the bread from scratch instead of getting off shelves so it could look as authentic as how the Koreans are selling.

Cream Cheese Garlic Bread (육쪽마늘빵)

I can tell you that it was damn good! My mum hates anything with cheese, I left half a slice for her to try it out thinking she would only take a bite. Guess what, she finished everything and told me it was amazing! Cream cheese, butter and garlic, you can’t really go wrong with this combination!

Cream Cheese Garlic Bread (육쪽마늘빵)

 As you can see, I added way too much dried herbs in my recipe. I have since then reduced the amount in the final recipe. Honestly, feel free to add more or less accordingly to your liking.

Cream Cheese Garlic Bread

Servings 4

Ingredients

Bread Dough:

  • 200 grams of bread flour
  • 1 tbsp of milk powder
  • 1 tbsp of sugar
  • 1/2 tsp of salt
  • 3 grams of instant yeast
  • 115 ml of water
  • 25 ml of vegetable oil

Garlic Cream Cheese Filling:

  • 200 grams of cream cheese
  • 150 grams of salted melted butter
  • 60 grams of minced garlic
  • 2 tbsp of milk
  • 2 tbsp of sugar
  • 1 egg
  • 1 tbsp of parmesan cheese
  • 2 tsp of dried basil
  • 2 tsp of dried parsley
  • 1/4 tsp of salt
  • Potato Flakes

Instructions

  • In a mixer or bread machine, add in all of the ingredients starting with water, yeast, sugar, bread flour, milk powder, salt, and lastly oil. Knead for 20 minutes until it is elastic. Let it proof for an hour.
  • Remove the air from the dough on a dusted surface and shape into a disk. Divide it into 4 pieces. Roll them into a ball.
  • Let it proof for about an hour or until double in size. Spread some water onto the dough and bake it in a preheated oven at 180C for about 15 to 20 minutes.
  • Remove the bread from the oven once golden brown and cover lightly with a kitchen towel while cooling.
  • To make the filing, combine melted salted butter, egg, milk, parmesan cheese, dried herbs, sugar, minced garlic and salt together in a bowl. Set aside.
  • Slice the cooled buns into 8 pieces, making sure that the knife does not go all the way down.
  • Fill the buns with soften cream cheese.
  • Soak each bun with the garlic-butter mixture that we made earlier.
  • Dust with some potato flakes and pipe out more cream cheese onto the middle of the bun before baking it in a preheated oven at 180C for 25 minutes.
  • Serve warm!

 

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Souffle Pancakes スフレパンケーキ

Light and fluffy, who hates it?

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)

Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up. 

Souffle Pancake
Makes 6 decent-sized pancakes
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Egg Yolk Batter
  1. 2 Egg Yolks
  2. 2 tbsp of Milk
  3. 2 tsp. Vanilla Extract
  4. 15 grams of Plain Four
  5. 15 grams of Corn Starch
Meringue Batter
  1. 4 Egg Whites (about 115 grams)
  2. 1 tsp. White Vinegar
  3. 30 gr. Fine Sugar
Instructions
  1. To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
  2. Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
  3. Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
  4. Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
  5. Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
  6. Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
TheZongHan https://thezonghan.com/

 

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Matcha and Mocha Butter Cookies – Chinese New Year

Matcha and Mocha Butter Cookies – Chinese New Year

 Butter cookies are all-time favorite classic and today I am going to show you guys how to make Matcha Butter Cookies and Mocha Butter Cookies. They are super easy to make and delightful to munch on in the afternoon. Super elegant too if you want to present these cookies as a gift for someone.

Matcha and Mocha Butter Cookies – Chinese New Year

If you pursue perfection, you could actually download a macaron template to follow so you could pipe evenly. Just make sure that to leave 2 fingers spacing as it will spread during baking.

Matcha and Mocha Butter Cookies – Chinese New Year

If you notice, each flavor has its own unique shape. I have used different types of piping star tip to show you guys how versatile the recipe can be. Just use your creativity and bake these cookies in all shape and sizes! If you don’t have any piping tip and do not want to buy one, you could even just pipe out just as it is and bake it flat!

Matcha and Mocha Butter Cookies – Chinese New Year

 

Matcha & Mocha Butter Cookies

Ingredients

Dough:

  • 300 grams of Salted Butter softened
  • 90 grams of Icing Sugar
  • 2 Egg Yolks
  • 230 grams of Plain Flour
  • 90 grams of Cornstarch

Matcha Butter Cookies (1/3 of dough):

  • 2 tsp Matcha Powder

Mocha Butter Cookies (1/3 of the dough):

  • 1.5 tsp of Coffee Emulco
  • 1.5 tsp of Cocoa Powder

Instructions

  • Preheat oven to 170C.
  • Cream softened salted butter and icing sugar until light and fluffy.
  • Combine egg yolks into the mixture.
  • Then, stir in plain flour and cornstarch.
  • Divide the dough into 3 and flavor them accordingly.
  • Transfer each dough into the respective piping bag with a star tip. Then, pipe out evenly onto a baking tray lined with parchment paper.
  • Bake it in the oven for 15 to 20 minutes until golden brown.
  • Let it cool completely before storing it into an airtight container.
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Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

I realized Keto diet is getting really popular these days. Both my brothers were on this diet to lose weight and indeed they are super fit and slim these days. It wasn’t easy to recreate Keto cookies (as requested by my brother), as sugar and flour are the main ingredients to give cookie that crunchy texture we all love. But, I managed to do so after trying so many revisions.

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

In today’s article, I am going to share with you guys my Keto Almond Butter Cookie recipe. They are super easy to make just like a basic butter cookie recipe but a total delightful to eat. Buttery, nutty and also crunchy, this is one cookie that everyone (Keto, non-keto) would love. Who cares if it is sugar-free, gluten-free? It is guilt-free for sure!

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

 For my sweetener, I have used my trusty natural sweetener from Gavia. Gavia is a natural sweetener made from Stevia plant and Erythritol. While I’m sure most of you guys would know what is Stevia, Erythritol is also naturally found in foods like fruits, vegetables, cheese and yoghurt through the process of fermentation as the by-product of sugar. Hence, Gavia is an all-natural, zero-calorie, zero glycemic index sweetener which works great for baking and cooking. I actually teamed up with the Gavia team and they will be using my recipe to sell these Keto Almond Butter Cookies during Chinese New Year 2020! For a limited time and pre-orders only. Click here to find out more!

 

 

Keto Almond Butter Cookies

made with Gavia Natural Sweetener - Mother Nature Sweetener from Stevia
Servings 2 jars

Ingredients

  • 120 grams Salted Butter softened
  • 150 grams Gavia Natural Sweetener
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 120 grams Almond Flour extra fine
  • 1 tsp Baking Powder
  • Sliced Almonds

Instructions

  • Preheat oven to 150C. Combine softened butter and Gavia Natural Sweetener in a mixing bowl and cream until light and fluffy.
  • Crack in an egg, beat well. Then drizzle in vanilla extract until smooth.
  • Stir in almond flour and baking powder until well combined. Then transfer into a piping bag.
  • Pipe out a small coin worth of batter on a baking tray lined with parchment paper. Make sure to leave 2 fingers spacing as it will spread.
  • Garish with some sliced almonds and bake it in the oven for about 20 to 25 minutes or until golden brown.
  • It is very easy to make this recipe and you could bake however big or small cookie you like, just make sure that you change the baking timing accordingly.
  • Let it cool completely before removing it from the tray as it will only crisp up after cooling.
  • Immediately transfer into an airtight container.

 

 

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Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

I love marble cake and always finding ways to improve it! The swirl turns out beautifully and the secret to that deep black chocolate batter is actually charcoal powder. It really stands out and bring the beauty of the two swirls. Of course, charcoal powder is totally optional but I highly recommend you to incorporate it if you want to impress your family and friends with this recipe.

Marble Cake 大理石蛋糕

It’s been a while since I came out my marble bundt cake recipe and I have improved upon it.  This recipe is much more buttery and uses just cocoa powder. Although you may question why I didn’t use melted chocolate for the chocolate batter, I really like this recipe as it is fuss-free. I don’t have to melt chocolate anymore, no more double boiler or standing in front of the microwave. The cocoa powder in this recipe gives quite a strong chocolate aroma to it. Hence, I don’t see the need for melted chocolate. I want the cake in my mouth ASAP!

Marble Cake 大理石蛋糕

As usual for most of my loaf cake recipe, I used the same pan I got from Daiso. The dimension is about 7.9″ x 4.3″. Cheap pan but it is my beloved. I have used it for many years and it is still working well.

Marble Cake 大理石蛋糕

Trust me, this recipe is perfect to go with your morning cup of coffee. I also like to have a slice in the afternoon while I catch up with my drama in the office. I have used Gavia Natural Sweetener this time instead of regular white sugar to cut down my sugar and calorie intake. Gavia is a natural sweetener made from the Stevia plant. It is zero calorie and zero glycemic index sweetener which works well in both baking and cooking. The reason why I like Gavia is that it doesn’t have a bitter after taste as compared to other sugar substitutes.

Marble Cake

One 7.9" x 4.3" loaf cake

Ingredients

  • 200 grams of unsalted butter soften
  • 180 grams of white sugar or Gavia Natural Sweetener
  • 3 eggs beaten
  • 1 tsp of vanilla extract
  • 170 grams of plain flour
  • 3/4 tsp of baking powder
  • 3 tbsp cocoa powder
  • 1 ½ tsp charcoal powder

Instructions

  • Preheat your oven to 180C.
  • In a mixer or mixing bowl, cream softened butter and sugar until light and fluffy. I’m using Gavia Natural Sweetener which is made from Stevia.
  • Crack in an egg one at a time.
  • Then, drizzle in vanilla extract.
  • Gently stir in plain flour and baking powder.
  • You would want to mix cocoa powder, charcoal powder and hot water in another bowl into a paste in between.
  • Once your batter is well combined, portion out a third of the batter into another mixing bowl. Mix in your chocolate paste with the batter thoroughly.
  • Transfer half of the vanilla batter into the loaf pan. Then, transfer all of the chocolate batter for the second layer. Cover it with the rest of the vanilla batter as the third layer.
  • Using a fork, swirl the batter, go back and forth for a few times to make sure that the two batter are well marbled.
  • Bake it in the oven for about 1 hour and 15 minutes, toothpick inserted into the centre comes out clean.
  • Let cool completely before slicing it up. It can keep well for up to 5 days in room temperature.

 

 

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Burnt Cheesecake 烧焦芝士蛋糕

 

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

Burnt Cheesecake are so popular nowadays that everybody is making it and I absolutely love the idea too! The fact that it is so easy, you can’t really go wrong even if you are a novice. Burnt it all up and impress your friends!

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

I tried numerous Burnt Cheesecake from different cafes and I think I came up with one recipe that will sure to please everyone. It’s definitely not your usual cheesecake recipe, or one that is conventional. Since this cheesecake is so simple to make, you really need layers of flavors in order to bring out the most of the cake. What I did was to incorporate some of the more pungent cheese like parmesan to give that wonderful cheesy aroma. And if you guys have been following my recipes, you would know that yogurt is my favorite ingredient to add when it comes to cheesecake! Yogurt helps to enhance the flavor of the cream cheese, giving it a more tangy flavor to the cheesecake.

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

If you like yours to be alittle flowly, bake it at 220°C and reduce the baking time by 20 to 30 minutes. Else, just bake at 200°C for about an hour. Let it cool and put it in the fridge to set overnight

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

My friends who haven’t heard about Burnt Cheesecake were not so impressed with the look when I serve upon them. But, one bite and they were impressed by the layers of the flavors. What’s even better with Burnt Cheesecake is that the top ‘crust’ has a lovely char to it, giving the cake that uniquely flavor component.

Burnt Cheesecake

Servings 6 inch cake

Ingredients

  • 450 grams of cream cheese softened
  • 35 grams of parmesan cheese powder
  • 120 grams of caster sugar
  • 3 eggs
  • 60 grams of salted butter melted
  • 270 grams of plain natural yogurt unsweetened
  • 2 tsp of vanilla extract
  • 1.5 tbsp of plain flour

Instructions

  • Preheat your oven to 200C
  • Beat softened cream cheese, caster sugar, and parmesan cheese until combined.
  • Stir in vanilla extract.
  • Crack in egg, one at a time.
  • Drizzle in yogurt and melted butter.
  • Then, fold in plain flour.
  • Transfer into a 6-inch removable round cake pan that has been greased and lined with parchment paper.
  • Bake it in the oven for an hour, then broil it for a few minutes until the top is evenly browned.
  • Let it cool until room temperature then chill it in the fridge overnight before unwrapping.
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Express Tiramisu Recipe for Two

Express Tiramisu Recipe

Express Tiramisu Recipe

When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.

Express Tiramisu Recipe

Express Tiramisu Recipe

I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be. 

Express Tiramisu Recipe

Express Tiramisu Recipe

You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices.  I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up? 

 

Express Tiramisu

approx. 13 cm by 18 cm rectangular container
Servings 2 servings
Author Zong Han Chua

Ingredients

Cream

  • 100 gram cream cheese softened
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 2 tbsp rum
  • 1 tsp vanilla extract
  • 1 tsp gelatine powder + 2 tbsp water

Coffee

  • 250 ml coffee + 2 tbsp rum
  • 11 ladyfinger biscuit
  • unsweetened cocoa powder

Instructions

  • Beat softened cream cheese with a hand mixer until it is spread out.
  • Then, scatter in caster sugar and whip until it is nicely combined.
  • Meanwhile, microwave gelatine powder and water for about 20 seconds.
  • Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
  • Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
  • Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
  • The mixture will be a little runny once you add the gelatine mixture but not to worry.
  • Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
  • To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
  • Then, pour half of the cream mixture into the pan.
  • Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
  • Cover with a lid and let it chill overnight to firm everything up together.
  • Dust cocoa powder upon serving.

 

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Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownie

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good. 

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 

Chocolate Chip Cookie Brownie

Servings 1 7 inch square pan
Author Zong Han Chua

Ingredients

Cookie Dough:

  • 3 tbsp of salted butter softened
  • 2 tbsp light brown sugar
  • 2 tbsp of caster sugar
  • 1/2 cup plain flour
  • 1/4 teaspoon baking soda
  • 1 teaspoons vanilla extract
  • 1/2 cups semi-sweet chocolate chips

Brownie Batter:

  • 1/3 cup salted butter melted
  • 2 large eggs
  • 1/2 cup of light brown sugar
  • 1/4 cup of caster sugar
  • 1 teaspoons vanilla extract
  • 1/2 cups flour
  • 1/4 cup cocoa
  • 1/2 cup of semi-sweet chocolate chips melted

Instructions

  • Preheat oven to 170C
  • To make the cookie dough, in a bowl cream softened butter with both sugars till combined. Then drizzle in vanilla extract.
  • Next, stir in plain flour and baking soda until it turns into a crumbly mixture.
  • Mix in chocolate chips until well distributed. Set aside.
  • To make the brownie batter, in a large bowl, whisk in melted butter, both sugars and vanila extract until well combined.
  • Then add in melted chocolate and cocoa powder.
  • Mix until the cocoa powder is well dissolved into the mixture.
  • Then, crack in the eggs and whisk until just combined.
  • Next, fold in plain flour.
  • Using a 7-inch square pan greased and lined with parachment paper, scatter 1/3 of the cookie dough mixture into the it.
  • Then transfer all of the brownie batter into the pan.
  • Scatter the rest of the cookie dough mixture ontop.
  • Bake it in the oven for 25 to 35 mintues
  • Let it cool completely before serving.
  • Once cooled, cut the browinie into sqaures.

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