The name says it all!
Brownie Cookies are a delightful treat, especially for our main man Santa on December 24th!
Dipped in milk of your choice or served with ice cream to make a sandwich, these will be an instant family classic. There’s nothing wrong with a little bit of a sweet treat this season.
The brownie recipe was from Ricardo Cuisine. However, we made several batches of these to get the recipe right. Our conversation pretty much went like this:
Danny: I want to make healthy brownie cookies.
Steph: Why? Just make regular.
D: Let me try….Yes you are right, failed… twice!
S: Make one with butter, everyone loves butter.
D: Found a recipe. I think for this I need to follow a recipe instead of making my own, I’m brownie frustrated!
D: Made this recipe and it failed too! It doesn’t look like their picture!
S: Try again. Maybe try putting the batter in the fridge.
D: The recipe doesn’t say that….Same thing happened! Failed attempt number 2. Okay I’ll try the third time, didn’t realize at the top of the page it says refrigerate for 30 minutes, but it doesn’t say that in the instructions.
D: Did it and still not like their picture, but it’s better and more like a brownie! So success in my eyes.
S: Maybe they pipped the batter?
And that was our baking experience with this recipe….All in all, make sure you put the batter in the fridge to cool for at least 30 minutes, or they won’t turn out proper.
- 8 oz dark chocolate, chopped
- 3 Tbsp of butter
- ¼ cup of all-purpose flour
- ¼ tsp of baking powder
- 2 eggs
- ½ cup of brown sugar
- Preheat the oven to 350 °F and line two large baking sheets with parchment paper.
- In a small bowl mix together flour and baking powder.
- In another small bowl, whisk eggs and sugar
- In a large bowl melt the chocolate with the butter in the microwave until melted and smooth. Let cool to room temperature, about 5 minutes.
- Whisk the sugar and egg mixture with the chocolate mixture until combined.
- Then stir in the dry ingredients until smooth
- Cool batter in the refrigerator for 30-40 minutes.
- Spoon around 6 balls of batter onto each baking sheet spacing evenly a part. Each ball should be about 2 Tbsp of batter.
- **Bake, one sheet at a time, for about 8-10 minutes.
- Let cool on the baking sheet.
- Serve and enjoy!