Choc chip cookie brownie beast

A terrifyingly grown-up take on milk and cookies.

Choc chip brownie beast Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 500 ml (17 oz/2 cups) milk 
• 250 ml (8½ oz/1 cup) Irish cream liqueur (such as Baileys) 
• 3 choc-chip cookies
• 2 scoops choc-chip ice cream 

Monster your shake 

• chocolate syrup (see note) 
• 2 scoops choc-chip ice cream
• whipped cream 
• 2 chocolate brownies (see note)
• 6 choc-chip cookies 

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of the glasses with chocolate syrup. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, top the shake with a generous amount of whipped cream. 

Place the brownies on top of the shakes, then top with a stack of cookies, piping whipped cream between each. 

Note: 

•  For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/3⁄4 cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.

•  For the chocolate brownies, preheat the oven to 180°C (350°F). Grease and line a 20 cm (8 in) square baking tin with baking paper. Place 180 g (6½ oz) butter in a medium-sized saucepan over low heat for 2 minutes or until melted. Remove from the heat, add 250 g (9 oz) dark cooking 

Chocolate (broken into pieces) and stir until melted. Set aside to cool. Meanwhile, place 3 eggs, 330 g (11½ oz/1½ cups) sugar and 2 teaspoons vanilla extract in a bowl and, using an electric mixer, beat on medium for 5–6 minutes until thick and pale. Sift 150 g (5½ oz/1 cup) plain (all-purpose) flour and60 g (2 oz/½ cup) cocoa together. Fold into the egg mixture using a large wooden spoon. Gently stir in 150 g (5½ oz/1 cup) chocolate buttons. Pour the batter into the prepared tin and bake for 30–35 minutes. Allow to cool in the pan before cutting the brownie into squares.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.