I’ve just spent two weeks testing and creating brownie recipes. Some were good, but some were absolutely awesome. In my experience, the rich, dense, fudgy ones should be left out of the fridge. If they go into the fridge, the sugar/chocolate tends to crystallise a bit and the texture changes to a grainy substance rather than the gooey soft ouhhhhh sort of texture we all crave in a brownie.
Anyway, I now have a list of brownies that are brilliant, and I can whip them up for any occasion. I still prefer my gooey chocolate brownies the best but a close second would be Raspberry Cheesecake Brownies. As I was playing, I stumbled across this recipe for a brownie cookie for a bit of fun. They weren’t so fudgy, so I did a little alteration and came up with these. Also, if you make these, you can have just one, and it doesn’t seem so naughty. I mean, how can it be, it’s only just one little cookie!
Bec’s Soft but a little bit crunchie Brownie cookies
I like to pop the mix in a piping bag (with a big enough nozzle to let the little callets out of course) to pipe the rounds out. I feel I have the most control this way. I know, I know I can hear you all saying why would you dirty a piping bag. Well, I think the more you use one, the better you get at it. I use to think that it was a waste of time years ago but now I pipe anything that’s pipeable. Try it I’m sure you will love it after the first couple of times. Also for clean up, I use the dishwasher. If you trap each side of your piping bag down with a mug, the spray arm does all the work.
Soft on the inside and crunchy on the out. Chocolaty goodness
Author: Bec's Table
Recipe type: cookies
Serves: depends on size
- 200 g chocolate (I use Barry Callebaut dark callets)
- 40 g unsalted butter
- 150 g castor sugar
- 2 eggs
- 1 tsp vanilla
- Pinch of salt
- 150 g callets
- 40 g plain flour ¼ tsp baking powder
- Preheat the oven to 180 c
- Put the 200 g callets and butter in the TM bowl set to 50c speed 2 for 7 mins scraping down the sides ½ way if needed. Set this mix aside and allow to cool.
- Weigh the sugar, vanilla, salt and eggs to the bowl and whisk with the butterfly on speed 4 for 10 minutes.
- Add the flour and baking powder and set to speed 3 for 6 seconds
- Return the cooled chocolate to the bowl and set to speed 3 for another 6 seconds
- Lastly, add the 150 g callets and mix till just stirred through.
- Bake them for about 12 to 15 minutes. Yum, they fill the whole cooking school with that rich chocolaty smell.