We are well into holiday season. Pies, cakes and cookies are being baked and shared. Today’s BB Monday post fits in all of this perfectly.
I bring you Brownie Cookies.
They have been on my list for a while. I was always curious how they taste, what’s the texture like and how they hold up to their name.
While these cookies are easy to prepare, they are quite delicate to handle. You have to be gentle while lifting them of the baking sheet. They also easily crumble. While I wound not send them in the mail, they are a perfect addition to your holiday cookie platter.
The taste is great though. They are chewy and so chocolatey! If you don’t mind the cumbs – you will love them!
Yields 16 - 18 cookies
Chewy and chocolatey brownie cookies. Original recipe from Donna Hay via Bakers Royale.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 7 oz. semi-sweet chocolate or chocolate chips
- 3 Tbsp unsalted butter
- 2 eggs
- 2/3 c granulated sugar
- 1 tsp vanilla extract
- 1/4 c all-purpose flour
- 1/4 tsp baking powder
- Line baking sheet with parchment paper. Set aside.
- In a double boiler, melt chocolate and butter. Whisk until smooth. Set aside to cool to room temperature.
- In a mixing bowl of a stand mixer, beat eggs, sugar and vanilla until thick and pale - about 10 - 15 minutes.
- Fold in flour, baking powder and melted chocolate. Mix to combine. Set aside for 10 minutes.
- In the meantime, preheat oven to 350 degrees F.
- Scoop batter onto prepared baking sheet, not bigger than a tablespoon size. Bake 8 to 10 minutes. Cool on baking sheet for 1 to 2 minutes and gently lifting off transfer onto a wire rack.
The original recipe add more chocolate pieces into the batter before baking. I skipped this step.
Have a sweet day!