Say hello to your new favourite bake: Vanajan Cookie Brownies. Three glorious layers – rich and fudgy brownie, a crispy cookie middle made from crushed Vanajan Suklaasade Chocolate Chip Biscuits, and a silky smooth chocolate ganache to top it all off. This dessert needs no decoration or explanation – it disappears from the plate faster than you can say “Suklaasade.”
It disappears from the plate faster than you can say “Suklaasade”
Ingredients
- BROWNIE BASE
- 200 g dark chocolate
- 200 g butter
- 4 eggs
- 275 g brown sugar
- 100 g plain flour
- 50 g cocoa powder
- (Optional: Add 150 g of chocolate chips or chopped chocolate for extra indulgence)
- VANAJAN COOKIE LAYER
- 250 g Vanajan Suklaasade Chocolate Chip Biscuits
- 100 g butter (melted)
- CHOCOLATE GANACHE
- 100 g dark chocolate
- 100 g milk chocolate
- 100 ml double cream
Instructions
- BROWNIE BASE
- Preheat the oven to 180°C (or 160°C fan) and line a deep square tin (about 23 x 23 cm) with baking paper.
- Melt the dark chocolate and butter together gently in the microwave or in a pot over low heat. Stir until smooth, then let cool.
- In a separate bowl, whisk the eggs and brown sugar until light, fluffy, and doubled in volume.
- Gently pour in the cooled chocolate mixture and mix until combined.
- Sift in the flour and cocoa powder, then fold gently into the batter. If you’re using chocolate chips, add them now.
- Pour the batter into the tin and smooth the surface. Bake for 25–30 minutes – a perfectly baked brownie will have a slight wobble in the center.
- Let the brownie base cool for about an hour before moving on.
- COOKIE LAYER
- Crush the Vanajan Suklaasade biscuits and place the crumbs into a bowl.
- Add the melted butter and mix until you get a moldable crumbly dough.
- Press the biscuit mixture evenly on top of the cooled brownie base.
- CHOCOLATE GANACHE
- Place the dark chocolate, milk chocolate, and double cream in a bowl and gently heat in the microwave in short bursts or melt slowly in a saucepan. Stir until the ganache is silky smooth and glossy.
- Pour the ganache over the cookie layer and spread evenly.
- Transfer to the fridge and give it time to firm up – a few hours is great, but overnight is golden.
