Brownie Cookies

Name: Brownie Cookies
Total time: 30 min
Ingredients: ½ cup unsalted butter; 7 oz chocolate; ½ cup granulated sugar; light brown sugar; ½ tsp vanilla extract; 2 large eggs; ¾ cup all-purpose flour; 1 tsp baking powder; 3 tbsp cocoa powder; chopped white chocolate

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Najat

Photo by Najat

These fudgy brownie cookies have everything you love about a brownie: crackly tops, chewy edges and deep chocolate flavor, all in cookie form. Bite in and you’ll find a melty white chocolate center hidden inside. They’re made from scratch with no brownie mix and bake in just 12 minutes.

30 minutes

11 Portions

Easy

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Ingredients

Portions

brownie batter

½ cup unsalted butter, (125 g)

7 oz chocolate, (200 g)

½ cup granulated sugar, (90 g)

light brown sugar, (60 g)

½ tsp vanilla extract

2 large eggs

¾ cup all-purpose flour, (100 g)

1 tsp baking powder, (4 g)

3 tbsp cocoa powder, (15 g)

Filling

chopped white chocolate, (or caramel pieces)

Instructions

Chocolade smelten met roomboter au bain marie

Melt the butter and chocolate together in a heatproof bowl set over a pot of simmering water. Stir until smooth, then let cool to room temperature.

Eieren, kristalsuiker, bruine basterdsuiker en vanillesuiker luchtig kloppen.

In a large bowl, combine the granulated sugar, brown sugar, vanilla and eggs. Beat on high speed for 5–7 minutes until pale and fluffy

Gesmolten chocolade en boter toevoegen aan het luchtige eimengsel.

Pour in the cooled chocolate mixture and beat until fully combined.

Bloem, bakpoeder en cacaopoeder door het chocolademengsel mengen.

Sift the flour, baking powder and cocoa powder over the bowl. Fold with a spatula until you have a smooth, thick brownie batter.

Browniekoekjesbeslag in kleine hoopjes op een met bakpapier beklede bakplaat spuiten.

Preheat the oven to 375°F (190°C). Transfer the batter to a piping bag, or use a zip-top bag with one corner snipped off. Pipe small mounds onto a parchment-lined baking sheet, leaving plenty of space between them because the cookies spread while baking. Top each mound with a few pieces of white chocolate or caramel, then pipe a second layer of batter over the top so the filling sits right in the center.