Brownie Cookies
These are everything a two-bite brownie wishes they were.
They are chewy and soft, and have a wonderful crackle-y texture. If you love the corner piece the brownie pan, you’ll love these.
They just happen to be gluten and dairy free!
Yield: 16
Brownie Cookies
Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 Tbsp cornstarch
- 3 regular-sized eggs (this should be 1/2 cup + 2 Tbsp), lightly beaten
- 100 g dark chocolate (the darker the better), roughly chopped
- Flaky salt for sprinkling
Instructions
- Preheat your oven to 350 and prepare two baking sheets with parchment paper, ensuring the paper covers the full length of the baking sheets. I'm using two full sheets that are 18"x26".
- Add powdered sugar, cocoa powder, and cornstarch in a mixing bowl. Add beaten eggs and mix until a batter forms using a wooden spoon. It should be extremely thick and difficult to stir, but it will slowly fall off your mixing utensil when lifted.
- Add the chopped dark chocolate and fold in, reserving a handful for garnish.
- Using tablespoon measuring spoon, take rounded dollops of the batter and place onto the baking sheets. Space the dollops across the whole tray, with no more than 8 to a tray. Add a few chunks of your remaining chocolate to the top of each cookie and sprinkle generously with salt.
- Bake for 12-14 minutes until super puffy and cracked on top.