It’s Easter Sunday and that means chocolate! Well, actually it means a lot more than that, but this post just so happens to be about scrummy chocolate goodness.
If you have never heard of Tanya Burr, she is a British YouTuber and you have most likely been living under a rock. She’s engaged to Jim Chapman, who pretty recently won some swanky award for dressing beautifully and friends with other British YouTuber’s like Zoella, Pointless Blog and Thatcher Joe.
Still don’t know who I am talking about?
That’s okay, it doesn’t really matter. What does matter is that she recently published her book Love Tanya and it contains possibly the most scrummy, yummy food ever imaginable. Tanya Burr’s Triple Chocolate Cookies.
It being Easter, I thought I would give them a whirl.
Er, mine ended up a little…different. And by saying that, I mean, they end up looking (and tasting) more like brownies than cookies. But, although they may not look as beautiful, they taste amazing.
First up, you have to pick your baking tunes! This bit is very important.
|Ah Pink. Contributing towards my emotional education for the last 15 years.|
Then, grease and line two baking trays. Pre-heat oven to 200 degrees Celsius.
Cream together the sugar and butter.
Add all your dry ingredients and mix well. Add the milk if the mixture is too dry.
Break up all three bars of chocolate. I use this Bellarom chocolate that we buy in Lidl. If you don’t have a Lidl near by, you’re missing out. This is seriously the best chocolate in the world.
Mix all the choolate and the cookie micture together and get your hands dirty. You need to separate this into 10 blobs.
Bake in the oven for 11 minutes.
The cookie brownies will look like they’re not cooked. You need to leave them for at least 30 minutes once removing them from the oven. Once they have cooled down, they will look perfect!
If you leave them in the oven for any longer then they will by dry and over cooked once they’ve cooled down.
If you decide to leave the chocolate cookie brownies for longer than half an hour before devouring, you will not be disappointed. If you can bare to leave them out at room temperature over night, you’ll have amazing homemade chocolatey goodness.
- 200g butter
- 300g caster sugar
- 1 large egg
- 275g self-raising flour
- 75g coco powder
- A dash of milk
- A bar of white, dark and milk chocolate
- 3 Daim bars (I didn’t use these)