Just baked these Donna Hay Brownie Cookies with Peanut Butter Frosting, sooooo indulgent!!

Ok, these Donna Hay cookies have to be the richest, most decadent cookies I have ever made or even tasted.

Not quite a cookie, not quite a brownie they are a calorific mind bender, and are loaded with enough chocolate to power Willy Wonker's factory for a year.

I saw them on Life Styled a couple of weeks ago and have been obsessed by them ever since.

I'm taking a batch of these to work for our team morning tea on Monday, this was the practice run. They were a bit on the runny side, so were way too big and flat but I'm still pretty happy with them!

Brownie cookies with peanut butter frosting

• 350g dark chocolate, chopped
• 40g butter
• 2 eggs
• ⅔ cup (150g) caster sugar
• 1 teaspoon vanilla extract
• ¼ cup (35g) gluten free plain flour, sifted
• ¼ teaspoon baking powder, sifted 

Peanut butter frosting 

• 1 cup (160g) icing sugar mixture 
• 1 cup (280g) smooth peanut butter 
• 80g butter 
• 1 teaspoon vanilla extract 
• ⅓ cup (80ml) single cream (I used milk)

Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies. Makes 12.