|Prep time||40 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper and set aside.
In a medium-sized heat-proof bowl, combine the chocolate and butter and place over a pot of simmering water. Allow to melt while stirring. Once melted, take off the heat and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and sugar together for 5 minutes.
Pour in the chocolate blend and mix for another minute or so until combined.
Mix together all the dry ingredients in a separate bowl. Add the dry ingredients to the chocolate batter and whisk until just combined.
Using an ice cream scoop, or tablespoon, scoop out the cookie mix and place on the lined baking trays. Space the cookies about 5cm apart from each other to prevent them from baking into each other.
Sprinkle the flaky salt over and bake for 12 minutes. Allow them to cool completely before removing them from the tray.
To make the frosting, in a bowl combine the hot water, instant coffee and white sugar.
With a handheld mixer, or stand mixer, whisk the ingredients until they become light and creamy after approx. 10 minutes.
In another bowl using the same mixer and attachments, whisk the cream cheese and icing sugar until combined.
Add the whipped coffee cream and whisk on medium until combined. Scrape down the bowl and whisk again.
Add the cocoa and mix. Set aside in the fridge until ready to use.
Spread the frosting over the brownie cookies and serve.