Seriously lush Cookies & Cream brownie cupcakes [+RECIPE]

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I really don’t like letting any food items go to waste. It just seems too unfair considering there are so many people in the world less fortunate than me who would appreciate any leftovers. So when I have more eggs than I can eat, half a packet of double stuffed Oreos (which wouldn’t go to waste but would most likely get eaten in one go resulting in days of self-loathing for it), some butter and half a tub of double cream, I bake. Like any self respecting baker, I am rarely out of flour, sugar and dark chocolate, which of course helps.

As if by request, Smitten Kitchen had just posted a recipe for lush brownies with only 5 ingredients which I automatically decided to pimp with the cream and Oreos. I crushed the Oreos and put them on the bottom of the paper cases, and the cream I whipped and piped on top. I have so far made them twice and even the pickiest brownie eaters were impressed with the part brownie, part muffin creation.

These babies disappeared shortly after

These babies disappeared shortly after this picture was taken

Seriously lush (leftover) Cookies & Cream brownie cupcakes
(makes 12)

200g unsalted butter
200g dark chocolate (around 70% cocoa solids)
200g sugar
4 large eggs
1/4 tsp salt (fine sea salt preferrably)
2 tablespoons plus 1 teaspoon (20 grams) plain flour
1 packet of Oreos (around 130g)
250ml double cream
1tbsp icing sugar

before 1

The mix is just chilling out

Preheat the oven to 165 degrees celsius. Line a 12-muffin tin with paper cases.
Melt the butter and the chocolate. I prefer doing it over bain marie (over simmering water in a heat proof bowl) but you can do it in the microwave. Just be careful not to burn it in the microwave – put it in for 15 to 30 seconds, stir well and repeat till all melted. Add the sugar which will cool it down. Then whisk in the salt and the eggs, one a time mixing well between them. Stir flour in and then cover with clingfilm and let is rest for about half an hour, this will thicken the mix. While it’s sitting in the bowl, crush Oreos (I bash them in a ziplock bag with a wooden rolling pin) – but not too finely, make sure you have small chunks and not just breadcrumbs. Split the crushed Oreos in the muffin cases (it’s about a tablespoon in each). Whisk double cream with icing sugar till soft peaks form (you can do it by hand but I recommend using an electric mixer so that your arms are not sore after).

When the mixture has sat for 30 minutes or so, scoop it into the muffin cases. Bake for around 25 to 30 minutes, but make sure you don’t overbake as you want them to be a little gooey still. Look for no batter on a toothpick but wet crumbs! Let them cool completely, then pipe cream on top and enjoy!

Before they went into the oven

Before they went into the oven

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Decadent brownie cookies with posh sea salt [+RECIPE]

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Following the 6th season of the Great British Bake Off closely has made me realise a few things. I am not posh, nor do I endeavour to be. I don’t use anything as fancy as rosemary in sweet bakes, or elderflower cordial. Hell, I can’t even pronounce cordial properly. But what I do, I usually do well, even if it’s more classic and has simpler ingredients. So I myself was really surprised by my recent splurge of 125g of Maldon Sea Salt flakes at the outrageous price of £2*. The recipe did call for it, though. And since I have now baked the same thing twice in 2 weeks for no particular reason (highly unusual for me) using these salt flakes, I am confident to say it was worth it. I hope this doesn’t make me a posh baker. Or does it? Eeeek.

In any case, I now feel obliged to share with you why you also need this salt in your life. Because it is used for sprinkling over the most decadent chocolate brownie cookies (and also good quality steak, but you know… it’s all about baking here). Trust me, you have subconsciously dreamt of these your entire life. So go ahead and indulge. You will want to thank me after (and please do so in the comments, if you like).

You can find the video tutorial here but I have written out the recipe for easier planning and shopping.

Jemma’s Salted Chocolate Brownie Cookies
(makes approx. 24, depending on your scoop size)

395g dark chocolate bars or chips (at least 70% cocoa)
50g unsalted butter, chopped
120g rye flour (I couldn’t find it so I just used plain flour)
1tsp baking powder
1/4 tsp salt
4 large free range eggs
270g light soft brown sugar
Maldon sea salt for sprinkling

Using a Pyrex or metal bowl over a pot of water (also known as bain marie), melt chocolate and butter over low heat. Set aside to cool down a little. Crack eggs in the bowl of a standing mixer (or a large bowl if using a hand held one), add sugar and beat for 5-6 minutes with the whisk attachment until it is all very fluffy and has almost trippled in size. Add the chocolate and whisk on on low speed until it is all incorporated. Then add the sifted dry ingredients and mix very slowly (as if you’re folding it in).

Leave the mixture in the fridge for about an hour so the mix can set a little and can be scooped. Don’t even think of baking in straight away as it is sticky and liquidy like a brownie batter.

Once it is firm, scoop these on a baking tray lined with parchment and leave plenty of space inbetween. Flatten them out a little and sprinkle with the sea salt. Bake in a preheated oven at 180 degrees Celsius for 8 to 10 minutes, the center should be still a little soft to give them the chewy texture they deserve once they’ve cooled down. Let cool and try not to devour them all in 5 minutes. Or do.

brownie cookie raw

Before: Do not panic. Looks improve with baking time!


It is difficult not to eat 3 or 5 at a time. Or, you know, all of them.

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