METHOD

1. To make these brownie cookies start by preheating your oven to 180˚C (160˚C fan), and weigh and prepare all your ingredients in advance.

​2. Place the butter and bay leaves in a heatproof bowl and melt over a small pan of simmering water (the bowl should not touch the water). When the butter is almost entirely melted through, add in the chopped up chocolate, stirring occasionally until entirely melted. Set the bowl aside, leaving the bay leaves in for now.

3. In a food processor (or using a hand mixer), whisk the eggs, caster sugar and light brown sugar for 5 minutes (best to set a timer for this).

4. Remove the bay leaves from the butter and chocolate mixture, and pour into the egg mixture. Add in the clementine zest. Mix until well combined for approximately 1 minute.

5. In a separate bowl combine the flour, baking powder and sieved cocoa powder together. Add this to the wet mixture and mix for as little as possible, until evenly combined.

6. Using a table spoon, or ideally an ice cream scoop, place evenly sized dollops of the dough onto a lined baking tray. Leave space between each cookie, as they will expand when baking. Flake a little coarse salt on each one and place the tray in the oven.

​7. Bake for 11-12 minutes. The cookies should have crinkles, and the edges should be crispy.

​8. Remove the brownie cookies from the oven and leave them to cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.