Makes 10-12 generous slices
Cooking time 1.5hrs
Notes
This is a simplified version of the original. For any toppings, you can add mascarpone vanilla cream, Nutella and chocolate coffee sauce (chocolate, cream, coffee, & sea salt). Alternatively, serve it with vanilla ice cream and Nutella sauce (Nutella, cream, & sea salt). Or, eat it as it is. Be creative. Let your imagination flow.
Cookie Dough
▪ 150g unsalted butter
▪ 90 brown sugar (wet sand type)
▪ 90g caster sugar
▪ 2 eggs
▪ 220g plain flour
▪ 1 tsp baking powder
▪ 100g chocolate chips
▪ Pinch of sea salt
Notes:
1. Melt butter in a pan and caramelize until golden brown. Let it cool to room
temperature.
2. Add the melted butter with the two sugars and mix well–then add the eggs
to the mixture and combine well.
3. Add the rest of your ingredients (baking powder, sea salt, and chocolate
chips) and combine well together.
Brownie batter
▪ 80g unsalted butter
▪ 200g dark chocolate
▪ 100g milk chocolate
▪ 3 eggs
▪ 150g caster sugar
▪ 1 packet vanilla sugar powder
▪ 1 tsp baking powder
▪ 120g plain flour
▪ Pinch of sea salt
Notes:
1. Melt the chocolate and butter in a bain-marie. Once melted, leave to cool to
room temperature.
2. Beat the eggs with sugar and vanilla powder.
3. Add the chocolate to the egg mixture and combine everything.
4. Finally, add the flour, sea salt, and baking powder. Mix everything well
together.
Layering Process
▪ 2 packets of double cream Oreo’s
Notes:
1. Start with the cookie dough in a deep-sided baking tin lined with a sheet of
baking paper, i.e., 26x20cm.
2. Add the Oreo’s and then add the brownie mixture
3. Bakeat180°C/356°Fdegreesfor30-45min. Notes:do the skewer test
occasional towards the end-of-baking process to avoid over baking, leaving
the cake dry and high.
4. Leave to cool completely before slicing and dicing!
5. Enjoyxx
