Regular brownies just ain’t going to cut it after you’ve tasted one of these bad boys. They’re gooey and delicious, and they deserve a permanent spot in your recipe collection.


Makes 25 cookies

Cooking time: 45 minutes


½ cup butter, room temperature

1 cup light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

½ tsp salt

1 cup cocoa

½ cup flour

½ tsp baking soda


For the coffee icing:

6 tbsp salted butter

2 tbsp instant coffee with 2 tbsp hot water

1¼ cups icing sugar



Preheat oven to 180ºC.
Grease or line two baking sheets with parchment paper.

Place the sugar and butter in a mixing bowl and cream together with an electric mixer. The mixture should be light and fluffy. Beat for six to eight minutes. It’s important to beat this long to ensure the dough mixture isn’t too soft to roll into balls. Add the egg, vanilla extract and salt, and beat until the egg is completely incorporated. Sift the cocoa, flour and baking soda into the egg mixture and mix until just combined.

Then, using your hands, form the mixture into a big mound, then divide into balls the size of a R5 coin. Place the balls onto the cookie sheet and push down slightly. A glass with some flour on the bottom works well to make them neat.

Bake for eight minutes, remove from the oven and let the cookies cool on the baking sheet.

To make the icing, beat all the icing ingredients together until fluffy. When the cookies have cooled completely, place half a teaspoon of icing on one side of each cookie and place the other half on top.


Serve with milk on the side. You can keep these in a sealed container in the fridge for up to four days.


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