I saw this recipe pop up on Facebook and it immediately appealed. I have seen brownie cookie recipes and tried a few but they have all been failures but this was perfect. This is a super crunchy brownie cookie and is super yum. Thinking it would be great crumbled in icecream too. I used cacao in mine to give it that healthy edge (who am I kidding!) but otherwise it was just converting it for the TMX. Original recipe is call Toffee Brownie Crackle from Foodie with Family. Pretty sure you guys will love this one! Eb x
- 1 egg white
- 100g caster sugar
- 45g grapeseed oil
- 2 tablespoon water
- ½ tsp vanilla bean paste
- 65g plain flour
- 15g cacao powder
- ¼ tsp bicarb soda
- ¼ tsp salt
- Choc bits
Preheat oven to 160deg and line a lamington tray with baking paper.
Insert butterfly and add egg white to bowl. Mix on Speed 4 for 30 seconds then while still on Speed 4 slowly add the sugar and keep whipping until you get to 2 minutes. Then slowly add the oil, water and vanilla through the MC. I premeasured all the ingredients so I could do all of the above without stopping the blades. All up it took 3 minutes.
Add flour, cacao, bicarb and salt and mix on Speed 5 for 10 seconds. Scrape the sides and repeat.
Spread onto your lamington tray taking it right to the edges then sprinkle the choc bits over the top. Use as much or as little as you like.
Bake for 15 minutes, remove from oven and using a pizza cutter score into squares. Return to oven for a further 5 minutes then I turned the oven off and left in the oven with the door ajar until it cooled.
Snap into the pieces.