The union of chewy brownies and fudgy cookies gives rise to flourless brownie cookies. These gluten-free chocolate treats are sure to satisfy chocoholics with their crackly tops, gooey centres, and intense chocolate flavour. They're perfect for late-night sweet cravings or movie evenings, as they're easy to make and taste absolutely wonderful.
Ingredients
UNITSIngredients
200 gDark chocolate (chopped)
3 tbspUnsweetened cocoa powder
1 cupPowdered sugar
2Eggs
1 tspVanilla extract
½ tspBaking powder
¼ tspSalt
½ cupChopped walnuts or pecans (optional)
½ cupChoco chips (optional)
Follow
Directions
Description - Step 1
Step 1: Melt the chocolate
The best way to melt dark chocolate is to use a double boiler or a microwave. If using a microwave, heat it in 20-second bursts on high, and always use a heatproof bowl. Stir until smooth and glossy, then let it cool slightly.
Description - Step 2
Step 2: Whisk eggs and sugar
Combine the eggs, powdered sugar, and vanilla extract in a bowl and whisk until the mixture is thick and light. With this, you can get a crackly crust that looks like brownies.
Description - Step 3
Step 3: Combine ingredients
Whisk together the cocoa powder, baking powder and salt. Slowly incorporate the egg mixture while folding gently. Add the melted chocolate and stir until well combined. If using nuts and/or chocolate chips, fold them in as well. The finished batter should be thick and shiny.
Description - Step 4
Step 4: Bake the cookies
Spoon batter onto a baking pan lined with parchment paper, allowing room for spreading. The cores should be mushy, but the tops should be bright and broken after 10 to 12 minutes in the oven at 175°C.
Search
Login
American
Snacks
