Gooey Brownie Cookies
Yummy circles of rich gooeyness
- 10th December 2020
- Far too many - what is a serving anyway! Cals/Serving
- Print this
Ingredients
- 226g semi-sweet chocolate, coarsely chopped
- 95g plain flour
- 17g unsweetened cocoa powder - Green & Blacks is great
- 1 teaspoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon salt (or use salted butter instead)
- 72g unsalted butter, softened to room temperature
- 150g light brown sugar
- 50g granulated sugar
- 2 large eggs, at room temperature
- 135g semi-sweet chocolate chips (optional)
Directions
- Step 1
- Melt chocolate and leave to cool a bit
- Step 2
- Mix flour, cocoa, baking powder and salt if using
- Step 3
- Whip up butter to light and creamy (do this for longer than you think – it should go whiter and fluffy)
- Step 4
- Add sugar and whip up again
- Step 5
- Add eggs (lower speed but make sure they’re fully mixed)
- Step 6
- Add chocolate – scrape bowl and eat any leftover chocolate – don’t want to waste it.
- Step 7
- Whisk again until smooth and fluffy (the granulated sugar means it’ll look a bit grainy, that’s fine)
- Step 8
- Mix in the dry ingredient at menium speed, then a final 20 sec whizz on high
- Step 9
- Put in the fridge for 20 mins
- Step 10
- Oven to 170 (fan)
- Step 11
- After 20 mins in fridge shape into balls an put on baking paper in tray
- Step 12
- 11 mins for 16 cookies, smaller will take less…
- Step 13
- This mixture makes 16 cookies, they’ll end up about 3.5″