Hmmm the best of both worlds; a biscuit and a brownie. These actually remind me a bit of the bit of the cake mix that spills over the edge and cooks, which of course is always the cooks treat.
With School holdays here it’s a great time to get baking and there is nothing like cookies and milk.
400g dark chcolate, chopped
1 cup sugar
2 teaspoons instant coffee (optional)
1/2 cup plain flour
1 cup self raising flour
Melt the chocolate and butter in a double boiler (a small pan set within a larger pan of simmering water) or carefully in the microwave. If using the microwave zap it in 1 minute bursts stirring thoroughly between. It should be completely melted after the second minute. Also make sure your butter is chopped up and your chocolate peices are roughly the same sizes. Once completely melted and smooth set aside.
Whisk the eggs, sugar (and instant coffee*) on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes. A stand or electric mixer is perfect for this job. Slowly add the chocolate mixture to the bowl, whisking just until combined then carefully stir in the flour.
*you could replace this with vanilla
Dollop heaped tablespoons of batter on a lined baking tray. Bake for 10 minutes, or until the cookies are cracked and puffed on top in a 180 degreeC oven. Allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.