20 April 2014

1 Big Nutella Raspberry Brownie Cookie

Eve 20/04/14


1 big cookie, all for you! A very easy drop cookie batter is packed with Nutella flavour as well as tart and sweet raspberries. Once baked, the cookie is also brownie like; chewy centre and crispy outsides. 

This post is completely unplanned but hey, who doesn't love Nutella, raspberries, brownies and cookies?!


The story of Eve and the cookie.

What happens when leftover cake batter meets Eve's creative mind? Well, Eve will run to the cupboard and look for something sweet and preferably chocolaty. She will then add a large amount of what it is to a small amount of batter. Next, Eve will probably go and get some fruit to top the new concoction. She'll put it on a baking tray and bake until it looks tasty and Eve will dive in with a spoon once it surfaces from the oven. Sheer happiness and gratification will now flood her mouth and ta dah! A brand new, unexpected recipe has been created! 

The end.
(Did you like my story?)


This cookie is like a big, Nutella hug. The Nutella pairs so well with the tart raspberries. When the raspberries cook, they turn really syrupy and sticky. 

I love cookies, especially if they are as good as these one here. I don't like supermarket cookies anymore, they are just to crispy for me, kinda like a shortbread. 

What about you? What's your favourite cookie flavour or do you love the supermarket cookies? Tell me by comment below!

Cookies, for me, are very rewarding. 

Minimum effort = Maximum enjoyment
(This is the cookie formula)


This cookie is so fudgy!

My big cookie is easy to make. All you do is mix together all of the ingredients, top with raspberries and bake!

Easy peasy, lemon squeezy!




1 Big Nutella Raspberry Brownie Cookie
Posted by Eve
Makes 1 / Serves 1 or 2 (do you want to share?)
Ingredients

  • 10g (2 tsp.) Butter, softened
  • 5g (1 tsp.) Caster sugar
  • 15g (1 tbsp.) Beaten egg or Milk
  • 20g (1 heaped tbsp.) Nutella
  • 20g (2 tbsp.) Self raising flour
  • 6 Raspberries, to top
Method

  1. Preheat the oven to 180ºc/ 170ºc fan/ gas mark 5 and line a baking tray with grease-proof paper and butter or use a silpat mat. 
  2. Beat together the butter, sugar, egg or milk and nutella until smooth and fluffier in texture and colour.
  3. Sieve in the flour and beat in until combined.
  4. Dollop all of the batter on to the centre of the tray and spread with the back of a spoon to make a very fat circle.
  5. Put the raspberries on top and bake for 12 - 14 minutes until puffy but flat and a skewer insert comes out with a little bit of batter. 
  6. Cool on the tray for 15 minutes and tuck in!

Enjoy!

Eat the day made for maximum yumminess. 



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