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Giant Pan Brownie Cookie

Giant Brownie Cookie


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  • Author: Jess
  • Total Time: 30 minutes
  • Yield: Makes one 20cm brookie

Ingredients

Units
  • 50g unsalted butter
  • 50g 70% chocolate (good quality chocolate)
  • 192g (1/2 can) sweetened condensed milk
  • 1 tsp vanilla extract (optional)
  • 2 tsp canola oil (or any unflavoured vegetable oil)
  • 1 egg yolk
  • 20g cocoa powder (I used natural, but any kind will work)
  • 60g powdered sugar (icing sugar)
  • 50g cake flour pinch salt

Instructions

1. Preheat oven to 190C, with fan (200C if convection).

2. Melt the butter and chocolate over a double boiler, stirring often, until melted.

3. Remove from the heat and add the condensed milk. Stir to combine.

4. Add the oil, vanilla and egg yolk and stir to combine.

5. Sift in the powdered sugar, cocoa powder, salt, and flour. Stir until combined, don’t overmix. The batter will be thick.

6. Scoop all the batter into the cast iron skillet. Bake 10 min. Don’t overbake.

7. Remove from the oven and serve immediately with ice cream.

 

  • Category: Quick and Easy
  • Method: Baking

Nutrition

  • Serving Size: Makes one 20cm brookie
  • Calories: 1819.33kcal
  • Sugar: 178.91g
  • Sodium: 430.62mg
  • Fat: 91.55g
  • Carbohydrates: 239.79g
  • Fiber: 14.41g
  • Protein: 31.77g

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