These lie somewhere between a chocolate chip cookie and a brownie – a dense caramelly sugar-crusted blondie, studded with melting pools of chocolate. They take less than 5 minutes to get into the oven and about 30 seconds to eat. If you can get it, butterscotch chocolate works well here. It will have a bit of extra sugar in it, though, and if you’d rather something less sweet, normal 70% chocolate will do.
I often make a dairy-free version, using soya or coconut yoghurt and coconut oil – I like the lightness you get without dairy. Normal natural yoghurt works too.
Preheat the oven to 190°C/fan 170°C/gas 5. Grease a square brownie tin, line with baking paper and set aside.
Put the butter or coconut oil and sugar into a large bowl and mix well with an electric whisk or by hand. Add the vanilla seeds and the yoghurt and beat well until everything is combined. Add the honey or agave syrup and beat this in too.
Put the flour, baking powder and salt into a mixing bowl and mix well.
Add the dry ingredients to the wet ingredients and mix thoroughly until nicely combined. Bit by bit add the milk, then fold in the chopped chocolate.
Pour the batter into the brownie tin and spread with a spoon or spatula. Bake for 35–40 minutes, until the top is firm and brown.
Allow to cool completely, then cut into little squares. The yoghurt in these means they will keep gooey and fresh for at least a week.
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