Brookie Cups

Directions

Cookie Layer

1. Grease a 12 hole muffin tin with butter and coat each hole with a dusting of plain flour.
2. In a large bowl, cream together the butter and sugar for 2 mins using a stand mixer or electric whisk.
3. Add the egg yolk and vanilla extract and beat again until combined.
4. In a separate bowl mix together the flour and bicarbonate of soda.
5. Add the flour to the butter and sugar mixture. Mix until combined.
6. Add the chocolate chips and mix until evenly distributed.
7. Make 12 equal balls of cookie dough.
8. Press each ball of dough into the muffin tin, covering the base of each hole.
9. Chill the cookie dough for 30 mins in the fridge.

Brownie Layer

1. Preheat the oven to 180°C/160°C fan.
2. Break up the chocolate into a microwave safe bowl.
3. Melt the chocolate together with the butter in the microwave in 30 second intervals, stirring in between until the chocolate has melted. Set aside.
4. In a separate bowl, gently whisk the eggs and sugar until combined.
5. Add the melted chocolate and butter mixture and mix.
6. Sieve the flour and cocoa powder into the mixture and fold in.
7. Bake for approx. 18 mins. You will want the brownie layer to have just started to crack around the edges.
8. Leave the brookie cups to cool in the tin for an hour. Gently remove each one and continue to cool on a wire rack.

White Chocolate Ganache

1. Break up the chocolate into a microwave safe bowl and add the cream.
2. Heat for 50-60 seconds in the microwave on a high heat setting, remove and stir until smooth. If there are lumps of chocolate remaining, pop the mixture into the microwave for 20 seconds and stir.
3. Set aside the ganache to cool, then pop it in the fridge for approx. 30-40 mins, stirring occasionally. This will thicken the consistency of the ganache so it holds its shape when piped.
4. Using a stand mixer or electric hand whisk, whisk the ganache for 2-3 mins until light and fluffy.
5. Pipe the whipped ganache on top of the brookie cups and top with a Lindt Lindor truffle.