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🍰 Giant Brownie Cookie

357 kcal · 30 min · 4 servings

Ingredients

• butter 200 g
• sugar 130 g
• brown sugar 100 g
• salt pinch
• tonka bean paste 1 tsp
• eggs 2 pcs
• chocolate, dark 200 g
• wheat flour, type 405 300 g
• baking powder 0.75 tsp
• cocoa powder 40 g
• chocolate chunks, dark 50 g
• macadamia nuts, roasted and salted 50 g
• strawberries, frozen 400 g
• lemon juice 1 tbsp
• vanilla extract 0.5 tsp

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Grease a baking pan of your choice (e.g., cast iron skillet, cake ring, or springform pan) with baking spray.
3. 3. Mix the soft butter with 80 grams of sugar, the brown sugar, salt, and tonka paste for about 3 to 4 minutes until white and creamy.
4. 4. Add the eggs one by one and mix each egg for about 30 seconds.
5. 5. Break the dark chocolate into large pieces and melt it in the microwave or over a warm water bath.
6. 6. Add the melted chocolate to the butter-egg mixture and stir it in.
7. 7. Mix the flour with the baking powder and the cocoa.
8. 8. Stir the flour mixture into the dough until it is relatively firm.
9. 9. Spread the dough in the greased pan.
10. 10. Bake the XXL cookie in the preheated oven at 175 degrees Celsius with top and bottom heat for about 30 minutes.
11. 11. Remove the cookie from the oven and let it cool slightly.
12. 12. Mix the strawberries with the lemon juice, 50 grams of sugar, and the vanilla extract in a saucepan.
13. 13. Bring the mixture to a boil.
14. 14. Mash the berries with a potato masher or chop them with a hand blender.
15. 15. Simmer the sauce for about 5 minutes over medium heat until the liquid has slightly evaporated.
16. 16. Transfer the finished strawberry sauce into a serving dish.
17. 17. Serve the brownie cookie and the sauce cold or warm as you like.
18. 18. Optionally garnish with a scoop of vanilla ice cream.

Nutrition per serving

• kcal: 357
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 42 g