Brownie cookies

Votes: 8

Time: 1 hour 30 min.
Complexity: easily
Quantity: 36 cookies

Ree uses melted chocolate and cocoa powder to create rich, moist brownies that she calls "definitely chocolatey."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

100 g cocoa mass for culinary use (unsweetened or bitter)
2 tbsp. sugar
250 g softened butter
3 large eggs
1 tbsp vanilla extract
2 and 1/4 cups premium flour
1/4 cup plus 1 tbsp cocoa powder
1 teaspoon baking powder
1/2 tsp salt
Powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, vanilla extract, powdered sugar, premium flour, cocoa

Cooking the dish according to the recipe:

Preheat oven to 180°C. Line a baking sheet with a silicone mat or parchment paper.

Place the chocolate in a bowl and melt in the microwave. Stir and let cool.

Using a mixer, mix the sugar and butter in a large bowl until completely melted. With the mixer running, slowly add the cooled chocolate. Mix again. Add the eggs one at a time, then the vanilla. Mix thoroughly.
Combine flour, cocoa powder, baking powder, and salt in a bowl. Add it to the chocolate bowl and mix with a mixer on low speed. Mix all ingredients thoroughly.

Place the cookie dough on a baking sheet and bake until set, 11 to 12 minutes. Let them rest on the sheet for 1 to 2 minutes, then remove them from the pan. Repeat with the remaining dough.

Once cooled, sprinkle generously with powdered sugar.

Recipe cookies.

Categories:

recipe / Desserts / Cookie / Brownie / American cuisine / Ree Drummond

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