Ingredients:
- 1 box (400g) YesYouCan Choc Fudge Brownie Mix
- 2 eggs or YesYouCan Vegan Egg Replacer
- 50 ml vegetable oil
- 40g Icing sugar (for coating)
Instructions:
1. Preheat the oven to 180°C/ 356°F and prepare two baking trays by lining them with baking paper.
2. In a medium bowl, combine YesYouCan Choc Fudge Brownie Mix, eggs (or YesYouCan Vegan Egg Replacer) and vegetable oil, mix until the dough is thoroughly blended (it will be thick and sticky).
3. Spread out the cookie dough in the mixing bowl with a spatula, cover with cling wrap, let it chill in the freezer for 2 hours before rolling.Tip: The cookie dough is very sticky and unmanageable; chilling will help with rolling.
4. After chilling, hand roll the cookie dough into balls, about 30g of dough per cookie (you will get roughly 15 brownie crinkle cookies in total).Coat each cookie with icing sugar. Repeat this process with the remaining dough.
5. Bake in the preheated oven for 10-12 minutes*, then allow the cookies to cool slightly.
6. Store brownie crinkle cookies in an airtight container at room temperature for up to 5 days.
*use as a guide as all oven varies
