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Chocolate Brownie and Cookie Traybake

Thursday, 13 August 2015
I was recently challenged by Dr Oetker, as part of their #EvenBetterBaking campaign, to hack one of their recipes and bake it my way.  My recipe inspiration was Browkies, a medley of half brownie and half chocolate chip cookie.  You can see Emily from A Mummy Too make the recipe Step-By-Step here. I decided to bake a Brownie Cookie Traybake with a chocolate chip cookie base layer topped with a chocolate brownie.  Traybakes make portion control much easier and also can be cut into shapes using cookie cutters for parties or other occasions.

Chocolate Brownie and Cookie Traybake

For the Brownie Mix:

115g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (4 oz)
65g Unsalted Butter (2 1/2 oz)
Medium Free Range Egg x 1, beaten
100g Dark Brown Sugar (3 1/2 oz)
5ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125g Plain Flour (4 1/2 oz)
Dr. Oetker Baking Powder Sachet x 1 (5g)

For the Cookie Dough:

100g Unsalted Butter (3 1/2 oz)
75g Caster Sugar (3 oz)
Free Range Egg Yolk x 1 Medium
125g Plain Flour (4 1/2 oz)
Dr. Oetker Baking Powder Sachet x 1 (5g)
100g Dr. Oetker Dark Chocolate Chunks

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4. Line a 20cm cake tin with baking parchment or a liner. 

First make the cookie dough. In a bowl, cream together the butter, sugar and egg yolk. Add the flour and baking powder then mix until a stiff dough forms. 

Press the cookie dough mixture into your lined cake tin, try to get the layer as even as you can. 

Secondly, make brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl, dice the butter and add it to the chocolate. Set the bowl over a saucepan of simmering water and stir until the butter and chocolate have melted and combined. 

Whilst the chocolate and butter are melting, Combine the egg, sugar and Vanilla Paste in a bowl. Whisk until thick and creamy. Mix in the melted chocolate mixture followed by the flour and baking powder. Pour the chocolate brownie mixture over the biscuit dough in the cake tin and smooth to form an even layer. 

Bake for about 25 minutes until a skewer inserted into the centre comes out with little or no crumbs. Leave to cool in the tin for 15 minutes then carefully transfer to a wire racks to cool. Delicious served warm or cold.

My #EvenBetterBaking Baking Tips:

Make sure you have your ingredients, utensils and appliances ready before you start

Make sure all ingredients are at room temperature when baking cakes

Read the recipe through before you start and reread as you bake it, this ensures instructions are followed and no steps or ingredients are missed

Measure all ingredients accurately

Don't mix measurements, use either grams or cups and stick to that throughout the whole recipe.  Weights are more accurate.  A gram or ounce is always a gram or an ounce. But a cup isn’t always a cup.


If you fancy making this week’s bake to be in with a chance to win, just add your own ingredient twist, decoration or clever tip.  Once you’re done, tweet a picture to @droetkerbakes using the #EvenBetterBaking hashtag.

Each week, the best hack for that recipe will be crowned Star Baker, winning themselves a lovely goodie bag. But that’s not all, all 10 Star Bakers throughout the series will go on to shortlist, for a chance to win Dr Oetker’s ULTIMATE Baking hamper worth £500!

To keep up to date with all the latest Even Better Baking news, follow @droetkerbakes on Twitter, DrOetkerBaking on YouTube or like www.facebook.com/DrOetkerBaking

**Sponsored Post**


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