Brownie + cookie = dangerously good! Inspired by A Boy Who Bakes — I slightly altered the recipe by adding chocolate caramel. After sharing the recipe, a friend mentioned she might add peppermint. It’s a dessert kids and adults will love!
#chocolatarian #gotmilk #happybaker : )
- 6 1/2 oz. (200 g) dark chocolate (65% to 70% cocoa), finely chopped
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced
- 2 eggs
- 3/4 cup (5 oz./150 g) superfine sugar
- 1/2 cup (3 1/2 oz./100 g) firmly packed light brown sugar
- 3/4 cup (4 oz./130 g) all-purpose flour
- 3 Tbs. Dutch process cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- Flaked sea salt for sprinkling
1. Temperature and timing are both very important with this recipe, so before you start, get all the ingredients weighed out. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a heatproof bowl, combine the chocolate and butter and set over a pan of gently simmering water. Stir occasionally until the chocolate and butter are completely melted. Remove the bowl from the heat and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, or using an electric hand mixer, beat together the eggs, superfine sugar and brown sugar on high speed for exactly 5 minutes. Reduce the speed, add the chocolate mixture and beat until combined, about 1 minute.
4. Meanwhile, stir together the flour, cocoa powder, baking powder and salt, pressing the cocoa powder through a fine-mesh sieve if it has a lot of lumps.
5. Add the flour mixture to the egg mixture and beat very briefly just until combined. Stop the mixer and use a spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined.
6. At this point, you want to form the batter into cookies immediately. If you let the batter sit, it will start to thicken and lose its shine. Use an ice cream scoop to form the cookies; the batter will be a little on the runny side, so invert the scoop just above the baking sheet to avoid spills. Leave plenty of space between the cookies as they will spread; 5 per baking sheet is perfect. Sprinkle each cookie with a little flaked sea salt. Bake the cookies for 12 minutes.
7. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool, but this helps form that perfect fudgy center. The cookies will be very soft, so let them cool on the pans for 20 to 30 minutes before transferring them to wire racks to cool completely.
Note: I added Ghirardelli chocolate caramel and used regular cocoa powder.