Black n’ White Frosted Cookie Brownie

INGREDIENT

¼ cup butter
1 piece egg
1 tablespoon water
1 pack MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g

Poured Fondant:

2 ¼ cups confectioners’ sugar
2 tablespoons  corn syrup or glucose
¼ cup water
¼ teaspoon vanilla extract
black and white food gel color

PROCEDURE

Preheat oven to 350°F/ 177°C.  Grease and line 8-inch square pan.  Set aside. In a bowl, cream butter until soft. Add the egg and water and blend together.  Add brownie mix and continue beating until mixture becomes smooth.  Spread mixture onto prepared pan then smoothen the top. Bake for 20-25 minutes or until brownie is done.  Cool. Using 3-inch round and square cookie cutter, cut brownies into 2 rounds and 2 squares.  Set aside.

In a heat proof bowl over simmering water.  Mix the confectioners’ sugar, corn syrup, water and vanilla together until well combined and warm.  Divide mixture into two and color each with black and white food color.

To assemble:

Cover the cookie brownie with poured fondant. Set aside to dry then play with design using only the black and white colored fondant.

YIELD

4 pieces

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