Brownie Cookies with Peanut Butter Frosting

Serves 12


  • 350 g dark chocolate, chopped
  • 40 g unsalted butter
  • 2 eggs
  • 2/3 cup fine granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ tsp baking powder, sifted

  • Peanut butter frosting
  • 1 cup confectioner’s sugar mixture
  • 1 cup smooth peanut butter
  • 80 g unsalted butter
  • 1 tsp vanilla extract
  • 1/3 cup cream


  1. Preheat the oven to 350° F. Place 200 g of the chocolate and the butter in a saucepan over low heat and stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy.
  3. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
  4. Spoon tablespoonfuls of the mixture, one at a time, onto baking trays lined with parchment paper.
  5. Bake for 8 to 10 minutes or until puffed and cracked. Let the cookies cool completely on the trays.
  6. To make the frosting, with an electric mixer, beat together the sugar, peanut butter, butter and vanilla for 6 minutes, until fluffy. Add the cream and beat 2 more minutes.
  7. Spread half the cookies with the frosting and sandwich with the remaining cookies.
Donna Hay has 22 titles to her name, but the Australian cookbook queen’s latest is also her biggest: a 400-page best-of collection brimming with updated family favourites and desirable new discoveries. Beautifully photographed (Donna was a food stylist), the 300 recipes in The New Classics are supplemented by how-to sections. Learn the principles of cooking meats, preparing sushi and baking shortbread, all to perfection! – Chris Daniels
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