Food / 14 August, 2024 / Ellie Thompson
“Have you ever made brownies but can’t be bothered to wait until they properly set in a fridge like a brownie should? Well, this is the faster alternative. It’s gooey, fudgey, and chocolatey, and it is one of my faves.” – Sandro Farmhouse
Makes 12–15
Equipment: 2 baking sheets, lined
Ingredients
- 185g (61/2oz) dark chocolate (minimum 75% cocoa solids)
- 140g (1 stick plus 2 tbsp) unsalted butter
- 100g (1/2 cup) golden caster sugar
- 100g (1/2 cup) light soft brown sugar
- 2 eggs
- 150g (1 cup plus 2 tbsp) plain flour
- 1 tsp baking powder
- ½ tsp salt
- 30g (1 oz) freeze-dried strawberry pieces
- 200g (7oz) dark chocolate chunks
Method:
Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
In a small saucepan set over a low heat, melt the chocolate and butter, stirring well to avoid burning.
In a bowl, use a hand-held electric whisk to whip up the sugars and eggs until doubled in size. Pour in the chocolate butter mix and whisk again. Sift in the flour, baking powder, and salt, and then fold gently.
Fold in most of the freeze-dried strawberries and chocolate chunks (save a handful of each).
Using an ice-cream scoop, pop dollops of cookie mix onto the lined baking sheets and flatten slightly, leaving a gap between each.
Bake for 12–15 minutes until set around the edges, then remove them from the oven and press the reserved freeze-dried strawberries and chocolate chunks into the tops.
Leave to cool on the baking sheets for an hour before enjoying.
Credit: Good Vibes Baking Sandro Farmhouse. Published by DK, 23 May. £20
Photography © Liz Haarala Hamilton and Max Haarala Hamilton 2024.jpg
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