Supersize Me! GF Brownie Cookies

These jumbo sized gluten free brownie cookies are very decadent and are definitely not Weight Watchers approved! 

The following was adapted from a Donna Hay recipe.

JUMBO GF BROWNIE COOKIES WITH PEANUT BUTTER FROSTING

350g dark chocolate, chopped

40g butter

2 eggs

2/3 cup caster sugar

1 teaspoon vanilla extract

1/4 cup GF plain flour, sifted

1/4 teaspoon GF baking powder, sifted

Peanut butter frosting

1/2 cup GF icing sugar

1 cup smooth peanut butter

80g butter

1 teaspoon vanilla extract

1/3 cup mascarpone cream

1. Preheat oven to 180◦c. Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

2. Place the eggs, sugar and vanilla in a bowl and whisk with an electric mixer  for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.

3. Spoon tablespoons of the mixture onto a baking tray lined with non-stick baking paper. Bake for 8-10 minutes or until puffed and cracked. Allow to cool completely on tray.

4. To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in a bowl and beat with an electric mixer for 6 minutes or until light and fluffy. Add the mascarpone and beat for a further 2 minutes.

5. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.

Makes 6.