The perfect crowd-pleasing treat: Pastry queen Anna Polyviou spills her secret recipe for a triple chocolate cookie dough BROWNIE
- Pastry chef Anna Polyviou shares recipe triple chocolate cookie dough brownies
- Anna first presses her cookie dough into a tin and pipes Biscoff spread on top
- She makes the brownie batter and pours it into the tray, then bakes for 60 mins
- Once baked she lets the brownie cool before slicing up the tasty treats to enjoy
Award winning pastry chef, Anna Polyviou, has shared how to make her decadent and delicious triple chocolate cookie dough brownies.
To make the tasty triple chocolate cookie dough brownies Anna first set her oven to 150 degrees and lined a 23 centimetre by 7.5 centimetre tin with baking paper.
She then pressed one tub of her original triple choc cookie dough into the base of the tin, making sure it was as flat as possible.
To make the tasty triple chocolate cookie dough brownies Anna first set her oven to 150 degrees and lined a 23 centimetre by 7.5 centimetre tin with baking paper
Anna then piped half a jar of Biscoff spread directly onto the cookie dough and placed the tray inside the fridge to harden.
To make the brownie batter she combined two eggs, 110 grams of caster sugar and 110 grams of brown sugar in a bowl with an electric stand mixer.
Anna then piped half a jar of Biscoff spread directly onto the her original cookie dough [pictured] and placed the tray inside the fridge to harden then made the brownie batter
Recipe: Anna Polyviou’s triple choc cookie dough brownies:
- 1 tub Anna Polyviou Cookie Dough, Triple Choc
- 1/2 jar Biscoff Spread
- 2 Eggs
- 110g Caster sugar
- 110g Brown sugar
- 75g Plain flour
- 37g Cocoa powder
- 170g Unsalted butter, melted
- 80g Milk chocolate, chopped
- 80g Dark chocolate, chopped
- 5g Sea salt
- Preheat the oven to 150°C.
- Line a 23 centimetre by 7.5 centimetre tin with baking paper.
- Press cookie dough into the base of the tin and make it as flat as possible.
- Pipe Biscoff spread over the top and place in the fridge to firm up.
- Place the eggs and sugars into the bowl of an electric stand mixer and whisk until pale.
- Add the flour and cocoa into the bowl and fold to combine, then mix in the melted butter.
- Gently fold the chopped chocolates and sea salt into the batter.
- Pour the brownie batter over the chilled cookie dough and Biscoff base
- Bake for 60 minutes or until the brownie is firm.
- Cool the brownie in the tin completely before slicing up to serve.
She whisked the mixture until it was pale and added 75 grams of flour and 37 grams of cocoa into the bowl, then folded the batter until well combined.
Next she poured 170 grams of melted butter into the bowl and added in 80 grams each of chopped milk chocolate and dark chocolate.
Anna sprinkled over and 5 grams of sea salt, mixed the batter one final time, then poured it over the chilled cookie dough and Biscoff base.
Once the ingredients were combined to form the batter she poured the batter into the tray and baked for 60 minutes the let them cool before slicing them up to serve
Finally she placed the tray into her oven to bake for 60 minutes, or until firm and then let the brownies cool completely before slicing them up to serve.
These brownies are just one Anna’s delicious recipe ideas that are easy to make using her $11 original cookie dough flavours.
Her brownie recipe can be completely customised with other spreads like Nutella or cookie doughs like her peanut butter fudge flavour.