EASTER BROWNIE COOKIES

Ingredients

• 1⁄2 cup (109 g) soft butter (dairy or vegan)
• 2⁄3 cup (147 g) brown sugar
• 1⁄2 cup (120 mL) unsweetened plant-based milk
• 1⁄3 cup (35 g) cacao powder
• 3 Tbsp golden syrup
• 1 Tbsp vanilla extract
• 1 tsp (3 g) baking powder
• 3⁄4 tsp baking soda
• 1⁄2 tsp instant coffee granules (optional)
• 1⁄2 tsp salt
• 2 cups all-purpose flour
• 150g dairy free chocolate chopped (plus extra for decoration if desired)
• Easter eggs to top

Method

In a large bowl, cream together the coconut oil and brown sugar using a fork. Then add the milk, cocoa powder, maple syrup, vanilla, baking powder, baking soda, instant coffee, and salt. Mix well. Preheat the Kuvings air fryer oven to bake at 180°C. Add the flour to the bowl and stir until just combined. Careful to not over-mix. Then gently fold in the chopped chocolate. Form little balls out of the dough and evenly distribute, 5cm apart, on a lined baking tray. To decorate, add a few bits of easter eggs, chopped chocolate to the top of each cookie. Bake in the oven for 10-12 minutes. Let cool on the tray for a bit before transferring to a wire rack to cool completely.

Enjoy!

Recipe & photography @lifeinthesouth.co