Frying Pan Double-chocolate Cookie
Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 250grams unsalted butter, chopped
- 180grams block Cadbury Dark 45% Cocoa Baking Chocolate, roughly chopped
- 1 cup firmly packed brown sugar
- 1/2 cup caster sugar
- 2 free range eggs, lightly beaten
- 3 cups plain flour
- 2teaspoons baking powder
- 200grams pkt Cadbury Milk Chocolate Baking Chips
- 0.50L vanilla ice-cream
- 1/4 block 180g Cadbury Dark 45% Cocoa Baking Chocolate, melted
- 42grams pkt Cadbury Mini Eggs
Nutrition per serving
2610kJ / 623Cal
2610 Kilojoules or 623 Calories
30% of daily energy intake*
Protein
6.7grams
Fat
31.5grams
Carbs
76.7grams
Sugars
51.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Planning to make something sweet this Easter? This giant frying pan double-chocolate cookie tastes as good as it looks. Decorate with mini Easter eggs to amp up the wow factor.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Place butter and chocolate in a 20cm-round (base), 5cm-deep heavy-based ovenproof frying pan over medium-low heat, cook for 5 minutes or until melted and smooth. Cool for 5 minutes.
Step 2 of 4
Combine sugars in a large bowl. Add melted butter mixture. Stir until well combined. Add egg. Stir to combine. Sift over flour and baking powder. Stir until combined. Stir in 3/4 of the baking chips. Spoon mixture into frying pan. Spread out evenly over base of pan.
Step 3 of 4
Sprinkle with remaining baking chips and lightly press chips into top of mixture. Bake for 45 minutes or until just firm to touch. Stand for 10 minutes.
Step 4 of 4
Serve cookie in pan, topped with scoops of ice-cream, drizzled with chocolate and decorated with eggs.
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