BROOKIES WITH PEANUT BUTTER DRIZZLE

1. Preheat oven to 180C (350F) and line two baking trays with baking paper.
2. In a bowl combine the flour, cocoa powder, baking powder and salt.
3. Place the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt together, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
4. In a large bowl, whisk together the eggs, both sugars and vanilla for 3-5 minutes using an electric mixer.
5. Reduce the speed to a lower setting and slowly pour in the chocolate mixture, mixing for a further minute to combine.
6. Add in the flour mixture and mix until just combined.
7. Using a cookie scoop (or alternatively a 1/4 cup measure) dollop cookies onto prepared trays, leaving a good 3-4cm between each cookie. If your mixture is too runny, leave it to cool for 10 minutes or so and then scoop out the cookies.
8. Bake for 12-14 minutes until tops are shiny and crackly.
9. Meanwhile, make the peanut butter drizzle. Combine the F&F Smooth Peanut Butter, melted coconut oil and maple and mix until smooth.
10. Once the cookies are cool drizzle over the peanut butter mixture and set in the fridge for 10-20 minutes (or eat as is….!)

Store in an airtight container for up to 4 days. Will make between 14 - 16 cookies.