Microwave Choc Chip Cookie

Microwave Choc Chip CookieLast Christmas I was bought possibly the greatest cook book in the history of the world. I won’t lie, it’s also likely the most dangerous cook book in the world for your waistline, but my oh my is it amazing!

Microwave Choc Chip Cookie Mug CakesIt’s this delightful Mug Cakes cook book. I have since tried quite a few recipes from it and have genuinely not been disappointed once. This particular recipe however, is not actually a cake. It’s a cookie. A single serve, deep dish, chocolate chip cookie to be precise. And it’s made in just 1 minute in your microwave. I mean seriously, I can’t possess this recipe and not try it out right? That would be a crime against baking!

So here is what you will need to make 1 deep dish chocolate chip cookie.

  • 1 tbsp (15g) Unsalted Butter
  • 1 tbsp Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/4 tsp Vanilla Extract
  • 3 tbsp Plain Flour
  • Pinch of Salt
  • 2 tbsp Chocolate Chips
  • A Scoop of Your Favourite Ice Cream, Optional to Serve

Essential Equipment

  • A Small Mug or Large Ramekin*

* I used a 10cm Ø x 4cm deep ramekin

Right, on with the show! No need to preheat an oven or prepare any baking sheets.

Take your ramekin or mug & add in the butter. Pop it in the microwave for 15 secs until melted. (You may need another 5-10 seconds if your butter is really cold. But take it out, swill it around then put it back in or it could explode a little bit…)

Microwave Choc Chip CookieAdd in the caster sugar, brown sugar & egg yolk and stir until smooth with a fork.

Microwave Choc Chip CookieAdd in the vanilla extract, flour & salt and mix until combined and no more flour can be seen.

Microwave Choc Chip CookieNow fold through the chocolate chips, making sure to sprinkle some over the top.

Microwave Choc Chip CookieCook in the microwave for:

600W – 1 min 10 secs

800W – 1 min

1000W – 50 secs

If you have the patience, leave to stand for 10 minutes or so.

Microwave Choc Chip CookieWhen it’s cooled slightly, top with a scoop of your favourite ice cream (I think simple vanilla works great with this) and dive into heaven!

Microwave Choc Chip CookieI can’t believe I went over 6 years of my life not owning a microwave. If I knew I could make stuff like this, I would have bought one years ago! I was genuinely surprised at how good this tasted, especially considering it was made in the microwave in 1 minute. It’s perfect for those times when you really fancy a home baked cookie but really can’t be bothered to go to the effort of making a whole batch.

I sincerely urge you to get that book if you don’t already own it. It’s packed full of crazy delicious cakes & treats that are all made in or around the 1 minute mark. Absolute genius!

*Disclaimer: I will not be held responsible for your weight gain after reading this post!

Until next time lovelies 🙂

Miss KitchenMason



Orange Choc Chip Cookies

Orange Choc Chip CookiesChocolate orange, hands down, has to be one of my all time favourite flavour combinations! There’s just something so special about it, I don’t know what it is but it’s just incredible. And I love it. So there!

So I’m still making my Ultimate Chocolate Cookies but I fancied a change., and I was in the mood for chocolate orange. So! Here is what you will need to make some incredibly addictive, sensationally divine orange choc chip cookies.

  • 160g Unsalted Butter, melted
  • 250g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 x 100g Bars of Milk Chocolate
  • 1x 100g Bag of Milk Chocolate Chips
  • 220g Soft Light Brown Sugar
  • 110g Caster Sugar
  • 1 Egg
  • 1 Egg Yolk
  • Zest of 2 Oranges

Put the butter in a small saucepan and heat until melted. (Or melt in the microwave.) Leave to one side.

In a large bowl, sift together the flour, bicarbonate of soda & salt. Mix together and leave to one side.

Chop the milk chocolate bars into chunks & set to one side with the chocolate chips.

Either in a stand mixer or a large bowl with an electric hand whisk – mix together the brown sugar, caster sugar & melted butter until it looks a little something like this…

Ultimate Chocolate Chip CookiesAdd in the egg, the egg yolk & the orange zest and mix until it’s all smooth and blended well. (And by the way, now smells incredible!)

Ultimate Chocolate Chip CookiesNext, in thirds, add the flour to the dough until there are only a couple of spoonfuls left. (Reserve this remaining flour.) Mix until no more flour is visible.

Ultimate Chocolate Chip CookiesThen toss the chocolate chips/chunks through the remaining flour until they are all coated.

Ultimate Chocolate Chip CookiesAdd the chocolate and mix until evenly distributed throughout the dough.

This next step is very important – place the dough into a glass bowl, cover with cling film and put in the fridge for a minimum of 2 hours. Overnight is better if you have the time. Chilling the dough completely stops each cookie from spreading too much during baking, giving you a beautiful chunky cookie as opposed to a flat greasy cookie.

Ultimate Chocolate Chip CookiesWhen the dough is ready – preheat your oven to 180°C/Fan 160°C.

Using an ice cream scoop, (mine measures approx 5cm diameter x 2.5cm deep) place level scoopfuls of the dough onto a baking tray. I line mine with a silicone baking sheet but you don’t really need to. Make sure to leave room in between each dough ball for spreading.

Ultimate Chocolate Chip CookiesBake in the preheated oven for 10 – 12 minutes. If necessary, turn the tray halfway to ensure an even bake.

Ultimate Chocolate Chip CookiesLeave on the tray for a few minutes to harden slightly then transfer to a wire rack to cool.

Orange Choc Chip CookiesAnd that’s how you make the most awesome cookies in all the land! Seriously, they are almost unbearably delicious and so very dangerously addictive. I warn you… make these at your own risk!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Ice Cream Cake

Ice Cream CakeThis weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…

Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm cake. (Serves 8-12 depending on how greedy!)

(Recipe adapted from Nigella Express)

The Cake

  • 1.5 litres Good Quality Vanilla Ice Cream
  • 2 x Cadbury’s Crunchie Bars
  • 100g Honey Roast Peanuts
  • 150g Chocolate Hobnob Biscuits
  • 200g Milk Chocolate Chips

Butterscotch Sauce

  • 45g Light Muscovado Sugar
  • 2 tbsp Golden Caster Sugar
  • 150g Golden Syrup
  • 30g Unsalted Butter
  • Pinch of Salt
  • 125ml Double Cream
  • 1/2 tsp Vanilla Extract

Rich Chocolate Sauce

  • 75g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Instant Coffee, dissolved in 2 tbsp water
  • 1 tbsp Golden Syrup

To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.

Ice Cream CakeTip the softened ice cream into a large bowl and mix until smooth.

Ice Cream CakeStill in the wrappers – bash the Crunchie bars to break them up.

Roughly chop the peanuts.

In a bag – bash the Hobnob biscuits using a rolling pin.

Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.

Ice Cream CakeGive it a good mix to ensure even distribution.

Ice Cream CakePour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)

Ice Cream CakeButterscotch Sauce

To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.

Ice Cream Cake Butterscotch SauceOver a relatively high heat, melt the ingredients and boil for 5 minutes.

Ice Cream Cake Butterscotch Sauce

Ice Cream Cake Butterscotch SauceWhen the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.

Ice Cream Cake Butterscotch SaucePour into a jug and allow to go cold before using. (Or it will be far too runny.)

Rich Chocolate Sauce

Break up the chocolate & put it in a saucepan along with all the other ingredients.

Ice Cream Cake Rich Chocolate SauceOver a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.

It will look very ‘dotty’ at first but have patience, it will come together.

Ice Cream Cake Rich Chocolate SauceOnce everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.

Back to the cake.

When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film and set on a cake stand.

Allow to sit out for 5-10 minutes until soft enough to slice.

Serve wedges smothered in lashings of butterscotch & chocolate sauce.

Ice Cream CakeCome on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…

Ice Cream CakeIf you’re not salivating over that – you need to see a doctor. There’s something seriously wrong with you!

It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.

And on that shameful confession, I bit you farewell until next week lovelies!

Miss KitchenMason




Gluten Free Chocolate & Peanut Butter Brownies

Gluten Free Chocolate & Peanut Butter BrowniesWhen I visited the Cake & Bake Show in April, I came across the greatest brownie I have ever eaten in my life. It was hand made by the wonderful guys over at Ginger Bakers in Kendal. The most surprising thing? They were gluten free! And yet still vastly superior to any glutenous brownie I’ve eaten. Ever since this life changing moment, I have been on the hunt for a recipe that is equal to it’s food-gasmic sorcery.

There are literally hundreds of brownie recipes out there so I knew my quest was going to be a long & treacherous one. The delightful side effect of this quest? All the amazing new brownies I’m going to try along the way! And I must say, this one is definitely up there on the foodgasm chart.

Here is what you will need to make 16 of these sensational chocolate & peanut butter brownies.

  • 310g Icing Sugar, Sifted
  • 200g Ground Almonds
  • 80g Cocoa Powder, Sifted
  • Pinch of Salt
  • 1 tsp Coffee Granules, Dissolved in 1 tbsp Cold Water
  • 4 Egg Whites
  • 2 tsp Vanilla Extract

For the Topping

  • 100g Smooth Peanut Butter
  • 35g Milk Chocolate Chips

Essential Equipment

  • 20 x 20cm/8″ x 8″ Square Cake Tin

First thing to note, do NOT be put off by the almonds and coffee. Even I’m not a massive fan, but you will taste neither in the finished product I promise. The almonds are effectively a substitute for flour and the coffee is only there to make the chocolate taste more chocolatey.

Right! Lets crack on.

Lightly grease and line the base & 2 sides of  the square baking tin & preheat your oven to 180°C/Fan 170°C.

In a very large bowl, whisk together the icing sugar, ground almonds, cocoa powder & salt until everything is evenly mixed.

Gluten Free Chocolate & Peanut Butter BrowniesMake a well in the centre then add the coffee, egg whites & vanilla extract. Using a spatula, mix it all together until you have a thick and dark batter.

Gluten Free Chocolate & Peanut Butter BrowniesPour it into the prepared tin and level out with the back of a metal spoon.

Gluten Free Chocolate & Peanut Butter BrowniesBeat the peanut butter until smooth & loose then dot blobs all over the top of the brownie batter.

Gluten Free Chocolate & Peanut Butter Brownies-4Take a cocktail stick or a sharp knife and run it through the batter, swirling the peanut butter around. Lastly, top with a scattering of the milk chocolate chips.

Gluten Free Chocolate & Peanut Butter BrowniesBake in the preheated oven for 30-35 mins until an inserted skewer comes out almost clean.

Allow to sit in the tin for a few minutes then remove & place on a wire rack to cool completely.

Gluten Free Chocolate & Peanut Butter BrowniesOnce cooled, slice into 16 equal pieces, marvel at the beauty before you, then precede to gobble without coming up for air.

Gluten Free Chocolate & Peanut Butter BrowniesI’m really struggling to find the words to describe how good these are. I mean, the texture is just SO soft & fudgy and oh my life are they chocolatey! Magnificently rich & decadent and… hang on, sorry, you’ll have to bear with me while I drag myself out a puddle of my own drool.

Ok, so they’re good. And you’re gonna make them. Meanwhile, I’m not satisfied that these top the Ginger Bakers gluten free brownies, despite how amazing they are. So my quest continues!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Cookie Dough Fudge & Judge Giveaway!

Cookie Dough FudgeThe lovely John Whaite has only gone and published another book! John Whaite Bakes At Home. And I must say, it’s absolutely beautiful from start to finish. After pawing over the pages for the first time, I saw this little beauty and knew it was the first recipe I was going to make from this delightfully charming book.

Cookie… dough… fudge. Oh yes, you heard me. All in one amazing piece. Sounds epic right? Well it bloomin’ well is!

Here is what you will need to make about 25 drool inducing pieces.

For The Cookie Dough

  • 75g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 40g Light Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Golden Syrup
  • 125g Plain Flour
  • 75g Dark Chocolate Chips *

For The Fudge

  • 150ml Whole Milk
  • 150ml Double Cream
  • 250g Golden Caster Sugar
  • 100g Light Brown Soft Sugar
  • 100g Unsalted Butter, cubed
  • Pinch Salt


  • 20cm/8″ Square Cake Tin (or silicone)
  • Sugar Thermometer

*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.

Grease & line your cake tin with baking paper if using a metal tin.

To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.

Cookie Dough FudgeAdd in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.

Cookie Dough FudgeRoughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.

Cookie Dough FudgeMeanwhile, let’s crack on with the fudge.

Put all the ingredients (except for the salt) into a large, heavy based saucepan.

Cookie Dough FudgeOk, it doesn’t look pretty now, but just you wait!

Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)

For details on how you could win your very own Judge 3 in 1 digital scale & thermometer (plus other goodies!) see the end of this post.

Cookie Dough Fudge

Cookie Dough FudgeWhen it has reached temperature, remove from the heat and stir in the salt.

Cookie Dough Fudge

Cookie Dough FudgeAllow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.

Cookie Dough FudgeThen take the cookie dough balls out the freezer and evenly dot them into the fudge.

Cookie Dough FudgeLeave to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.)

John advises not to put this in the fridge as it will sweat and generally not end up being very nice.

Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.


Cookie Dough FudgeI mean, isn’t that a thing of beauty? Definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!

But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!

If you are going to treat yourself to a new cook book in the near future, I would put John Whaite Bakes At Home at the top of your list. It’s filled to the brim with his delightfully creative & alluring sweet and savoury bakes. And not to mention his writing style which is exquisitely charming. If I dare say it, it’s even better than his first book!

Judge Competition April 2014

Previously in the post I mentioned this fabulous Judge 3 in 1 digital scale & thermometer. As you can see, it’s an extremely useful & versatile gadget to have in the kitchen! It was particularly handy when making this fudge, as you can actually set an alarm to go off when it reaches your desired temperature, how awesome is that?! So even if you are distracted by a million and one other things, your fudge or even your Sunday roast won’t be ruined thanks to this fab piece of kitchen tech.

Courtesy of the lovely folks over at Judge, one of you lucky lot will win a fantastic 3 in 1 digital scale & thermometer along with a complete range of the new, eco friendly BioChef utensils, a non-slip oven mitt & a non-slip pot holder.

All you have to do to enter is one of the following two options.

1. Like the KitchenMason Facebook Page & share the photo pinned to the top of the timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed.

And it’s as simple as that!

Competition is open to UK residents only and closes on Saturday 17th May at 2pm.

The winner will be announced on both Facebook & Twitter shortly after.

Well I hope you enjoyed the post this week my lovelies, until next time – good luck!

Miss KitchenMason

Chocolate Chip Hot Cross Buns!

Chocolate Chip Hot Cross Buns!The traditionalists among you probably aren’t gonna be happy about my interpretation of this Easter treat. But for far too long have us sultana & raisin hating chocolate lovers suffered! No longer do we have to turn our noses up at these sweet, fruit filled buns… no more do we have to cower in fear at the horror of finding a raisin instead of a chocolate chip! For I give you, the chocolate chip hot cross bun!!

Ok, that was a bit dramatic but this is pretty amazing to me! I’ve always strongly disliked hot cross buns for the sole reason that they are crammed full of raisins & sultanas. But with these? Problem solved!

Here is what you will need to make 12.

  • 500g Strong White Bread Flour
  • 10g Salt
  • 75g Golden Caster Sugar
  • 10g Instant Yeast
  • 120ml Full Fat Milk
  • 40g Unsalted Butter, softened
  • 2 Medium Eggs, beaten
  • 120ml cool water
  • 150g Milk Chocolate Chips
  • 80g Mixed Peel, chopped
  • Grated Zest of 2 x Oranges
  • 1 Dessert Apple, peeled cored & cubed
  • 1 tsp Ground Cinnamon

For the Crosses

  • 75g Icing Sugar
  • 1-2 tsp cold water

For the Glaze

  • 75g Apricot Jam


  • Dough Scraper


  • Electric Stand Mixer

Tip the flour into a large mixing bowl. (Or an electric stand mixer.) Add the salt & sugar to one side and the yeast to the other.

Warm the milk gently in a saucepan then add this, along with the softened butter, eggs & half the water to the bowl.

Get your hands stuck straight in and mix it all up. (Or switch onto a low speed if using an electric stand mixer.) Add more water little by little until there is no more flour on the sides of the bowl. (you might not need all of it, use your judgement.) It should be soft but will be quite a wet, rough dough.

Tip the dough out onto a lightly floured surface and knead for a good 10 minutes. You will need to use a dough scraper as it’s a wet dough and will stick to the worktop no matter how much flour you use! (Or mix on a medium speed in an electric stand mixer for about 5 minutes.)

Chocolate Chip Hot Cross BunsYou should be left with a soft smooth dough that is no longer sticky.

Place the dough into a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove for about an hour or until doubled in size.

Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross BunsTip the dough out onto a lightly floured surface, stretch it out and scatter over the chocolate chips, mixed peel, orange zest, apple & cinnamon. Knead until all the ingredients are evenly distributed.

Chocolate Chip Hot Cross BunsPop back into the lightly oiled bowl, cover and leave to prove for another hour.

Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross BunsTip the dough out onto a lightly floured surface and fold the dough inwards on itself until all the air has been knocked out. Then divide into 12 equal pieces and shape into balls.

Chocolate Chip Hot Cross BunsPlace on a large baking sheet (or sheets) lined with baking paper or a silicone baking mat, then cover with a light, damp tea towel and leave to prove for another hour. They should at least double in size and spring back quickly when prodded with your finger.

Preheat your oven to 220°C/Fan 200°C.

Chocolate Chip Hot Cross BunsWhen your buns are ready, bake in the preheated oven for approx 20mins until a nice deep golden colour.

Meanwhile, to make the glaze, warm the apricot jam with approx 2 tbsp water and pass through a sieve.

Chocolate Chip Hot Cross BunsAs soon as the buns come out the oven, brush all over with the glaze and allow to cool completely on a wire rack before decorating.

To make the ‘cross’, sift the icing sugar into a bowl then add the water a little at a time. Stir until you get a thick icing. (Don’t make it too runny or it won’t hold it’s shape.)

Load a piping bag with a round nozzle (or just snip the end if you don’t have one) and pipe crosses over each bun.

Chocolate Chip Hot Cross BunsI was sincerely surprised at how much I loved the flavour of these buns. As a former ‘seriously fussy eater’, if you’d have told me I’d be eating a roll with ‘bits’ in I probably would have laughed in your face! Especially with mixed peel and apple chunks inside! It’s a really beautiful combination of flavours though, I particularly love the punch you get from the orange zest, very tasty!

I would love to hear about what you lovely lot are baking over the Easter holidays. Get in touch or better yet, send me a pic over on my Facebook Page or on Twitter! (@KitchenMason)

Happy Easter all! Until next time.

Miss KitchenMason

Brownie Cheesecake Cookie Bars!

Brownie Cheesecake Cookie BarsOh yes, you heard me… Rich, chocolate brownie topped with creamy baked cheesecake all finished of with crunchy and delicious choc chip cookie. I know, it’s a discovery of epic proportions. One that I will probably tell my future grandchildren about. It’s almost like a  beautiful story with a love triangle that just somehow, works. There’s no arguments, just beautiful, perfect harmony. Ok ok, I know, I’ll shut up now haha! Anywho, here is what you will need to make 12 bars!

For The Brownie Layer

  • 110g Unsalted Butter, Melted
  • 225g Golden Caster Sugar
  • 80g Cocoa Powder
  • Pinch Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 65g Plain Flour

For The Cheesecake Layer

  • 450g Original Philadelphia Cream Cheese, Room Temp
  • 110g Golden Caster Sugar
  • 2 Eggs, Room Temp
  • 1 tsp Vanilla Extract
  • 1 tbsp Plain Flour
  • Pinch Salt

For The Cookie Layer

  • 60g Unsalted Butter, Room Temp
  • 60g Light Brown Sugar
  • 50g Golden Caster Sugar
  • Pinch Salt
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 95g Plain Flour
  • 100g Milk Chocolate Chips

Grease and line the base & sides of an 8″ square tin with baking/parchment paper and preheat your oven to 160°C/Fan 150°C.

(A loose bottomed tin would be best, but I didn’t have one and it still worked fine.)

Brownie Cheesecake Cookie BarsTo make the brownie layer, combine the melted butter, caster sugar, cocoa powder & salt together in a large bowl. Mix until combined well then, if the butter is still hot, allow to cool for a minute or two. (Or you will cook the eggs in the next stage, not what you want!)

Brownie Cheesecake Cookie BarsBeat the eggs then add them into the bowl along with the vanilla extract. Mix well until smooth, shiny & lump free.

Brownie Cheesecake Cookie BarsAdd the flour into the mix then stir until it’s all blended together well and no more flour is visible. Spread the mixture evenly into the prepared tin.

Brownie Cheesecake Cookie BarsBake in the centre of the preheated oven for 15 minutes until it just starts to set but hasn’t cooked through.

Whilst the brownie is cooking, lets make the cookie dough.

Either in a stand mixer or a large bowl with an electric hand whisk, add the butter, brown sugar, golden caster, salt, vanilla extract & milk. Mix until smooth.

Add in the flour and mix again until combined. Then throw in the chocolate chips, mix it all up again and pop into the fridge until needed.

Brownie Cheesecake Cookie BarsNow the brownie is ready, place the tin on a wire rack to cool slightly whilst we get on with the cheesecake layer.

Brownie Cheesecake Cookie BarsRight, either in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese & caster sugar until smooth. (about 1-2 minutes.)

Brownie Cheesecake Cookie BarsNow beat the eggs and vanilla extract together and stir this into the mixture along with the flour & salt. It should be nice and smooth with a lovely shine.

Brownie Cheesecake Cookie BarsSpread this evenly over the brownie layer.

Brownie Cheesecake Cookie BarsNow take the cookie dough out the fridge, scoop out chunks and flatten them inbetween the palms of your hands. Layer it evenly over the cheesecake until there is no more dough left and no cheesecake is visible.

Brownie Cheesecake Cookie BarsBake in the oven (same temperature as before) for approx 50 minutes until the cookie is lightly golden and crispy.

Brownie Cheesecake Cookie BarsNow for the hard part, you need to let this baby cool completely before attempting to remove it from the tin. Otherwise you will land yourself in a right sticky mess and make it very difficult when it comes to cutting into individual bars.

So leave to cool at room temperature before placing in the fridge to chill for a minimum of 2 hours. (Better if left overnight.) Then slice into 12 portions.

Brownie Cheesecake Cookie BarsWhen me and the Mr first tried these, we almost couldn’t work out whether we liked them or not. I mean, logically, you think – brownie, cheesecake & cookie – individually they’re absolutely delicious right? But together?

Well, it turned out, the more we ate, the more we really like them! I honestly think they taste even better after a day or two, once the flavours have really developed. First you get a hit of that gorgeously rich, chocolate brownie base, followed by a mellow sweetness from the vanilla cheesecake. And all that is topped off with chocolate chip cookie? Oh yeah, it’s pretty damn good.

Anyways, I hope you all enjoyed this week’s post my lovelies!

Until next time.

Miss KitchenMason