Cooking Instructions
1.
Put the
plain flour (65 g)
in a microwaveable bowl and heat on high for 60 seconds, stirring every 15 seconds to avoid burning, until an internal temperature of 75°C/167°F is achieved. Allow to cool. (This step is important as there’s a risk of using raw flour, heating kills any potential bacteria.)
2.
In a large bowl, cream together the
butter (55 g)
,
caster sugar (50 g)
and
golden syrup (20 g)
until light and fluffy.
3.
Sift in the
cocoa powder (15 g)
and cooled flour, then whisk until combined. Add the
milk (15 mL)
and continue to whisk until smooth. The mixture should now resemble cookie dough.
4.
Stir in
milk chocolate chunks (40 g)
and
white chocolate chunks (40 g)
and ¼ of a jar of
jazzy sprinkles (to taste)
.
5.
Gently fold in the
brownie pieces (40 g)
, being careful not to overmix as they’ll break down.
6.
Scoop the dough into a bowl and decorate with
mini Colin faces (to taste)
before serving. Chill in the fridge if you prefer a firmer cookie dough.