Chocolate Brownie Cookies With Caramelised White Chocolate

INGREDIENTS

Caramelised white chocolate
300g white chocolate, chopped*
1-2 tablespoon vegetable oil

Brownies
200g dark chocolate, chopped
50g Stork Bake
2 eggs
2/3 cup castor sugar
1 teaspoon vanilla extract
¼ cup cake flour
¼ teaspoon baking powder
pinch of salt

METHOD

To make the caramelised white chocolate, preheat the oven to 120C. Spread the chocolate on a baking sheet and drizzle with the oil. Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula. Continue to cook for 30-60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelize.
Once the chocolate is golden brown, stir in a pinch of salt. If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature.

To make the brownie cookies, melt the chocolate and Stork Bake together gently.
Beat the eggs, sugar and vanilla in an electric mixer for 15 minutes or until pale and creamy. Fold in the flour, baking powder, chocolate mixture and allow to stand for 10 minutes. Spoon tablespoons of mixture onto a lined baking sheet and bake at 180C for 8-10 minutes or until puffed and cracked.
Allow to cool completely then sandwich together with the caramelized chocolate.

INFO & TIPS

recipe taken frm another site

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