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BROWNIE COOKIES

Brownie cookies are a delightful treat that combines the rich, fudgy goodness of a brownie with the satisfying crunch of a cookie. These bite-sized delights are perfect for any occasion, whether you’re craving a sweet snack or a decadent dessert. In this guide, we’ll explore the art of making delicious brownie cookies. We’ll cover everything from basic recipes to creative variations, so you can customize these treats to your liking.

INGREDIENTS

  • 6 tbsp (84 g) unsalted butter
  • 8 oz (227 g) dark chocolate, chopped (60% cocoa)
  • 1/2 cup (63 g) all-purpose flour, spooned and leveled
  • 1/4 cup (20 g) Dutch-process cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup + 2 tbsp (83 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • Flaky sea salt, for sprinkling

INSTRUCTIONS

  • Prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a large 15 x 21-inch baking sheet with parchment paper. (If using two standard baking sheets, baking them simultaneously on one large sheet yields shinier, crackly tops.)
  • Melt the chocolate and butter: Combine the butter and chopped dark chocolate in a heat-safe bowl. Melt them together, then set aside to cool slightly.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • Beat the sugars and eggs: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat the mixture on high speed using an electric mixer for at least 7 minutes. (This step creates the crinkly top when baked.)
  • Incorporate the chocolate mixture: Once the egg mixture is light and airy, mix in the melted chocolate and butter.
  • Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture until just combined. The dough will be very soft.
  • Portion the dough: Scoop the dough into 30 portions using a tablespoon-sized scoop and place them on the prepared baking sheet, spacing them about 1 1/2 inches apart. Work quickly to preserve the shiny, crackly surface.
  • Bake: Bake the cookies for 11–12 minutes, or until the tops are crackled. For a neater shape, use a round cookie cutter to adjust the edges immediately after removing them from the oven.
  • Cool and finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Notes

  • Store leftover cookies in an airtight container for up to 4 days.
  • For best results, ensure your eggs are at room temperature, and don’t skip the 7-minute beating step!

BAKED ALMOND PULP BROWNIES

These rich and chocolatey almond pulp brownies are a simple and delicious way to make use of almond pulp leftover from making nut milk. This popular recipe is gluten-free, dairy-free, paleo, and refined sugar-free. If you’re a fan of this, you might also enjoy these cocoa-hemp nut pulp energy bites!

INGREDIENTS

For the brownies:

  • 4 large eggs, at room temperature
  • 1 ¼ cups coconut sugar, maple sugar, or brown sugar (200 grams)
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • ½ cup extra-virgin coconut oil (110 grams)
  • ¾ cup + 2 tablespoons packed moist almond pulp (or other nut pulp) (170 grams)
  • 1 cup cocoa powder (preferably Dutch-processed, but natural or raw works too) (90 grams)
  • 2-3 tablespoons cacao nibs (optional)

INSTRUCTIONS

  • Preheat the oven: Position a rack in the center and preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper.
  • Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and salt on medium-high speed until the mixture is light and fluffy (about 5 minutes). Stir in the vanilla extract.
  • Prepare the almond pulp: Gently melt the coconut oil in a small saucepan over medium-low heat. Add the almond pulp and stir to combine. Heat for about 5 minutes, stirring occasionally, until the mixture is warm to the touch. This step helps prevent the batter from seizing up later.
  • Combine: Reduce the mixer speed to low and add the warm almond pulp mixture. Stir just to combine. Sift the cocoa powder over the egg mixture and mix on low until everything is well combined (the batter will deflate).
  • Bake the brownies: Spread the batter into the prepared pan and sprinkle with cacao nibs (if using). Bake for 15-20 minutes, or until the top is matte, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs. Don’t overbake!
  • Cool and serve: Let the brownies cool completely, then lift them out of the pan and cut into 16 squares. Store them airtight at room temperature for up to 3 days.

NOTES

  • These brownies are perfect for using leftover pulp from making almond milk (such as from Cashew Almond Milk or Vanilla Maple Almond Milk). The pulp should be squeezed dry but still slightly damp, similar to clay.
  • If you don’t have a stand mixer or are short on time, simply whisk all the ingredients together in a large bowl.
  • Warm the almond pulp and bring the eggs to room temperature (you can soak eggs in hot tap water for 5 minutes). This will prevent the batter from seizing when you add the coconut oil.
  • If you prefer thicker brownies, use an 8-inch pan instead of a 9-inch one. Alternatively, bake the batter in a round cake pan and serve as wedges with whipped cream.
  • For an extra indulgent treat, top the cooled brownies with a layer of dairy-free chocolate ganache.

NUTRITIONAL INFORMATION (PER BROWNIE, MAKES 16 SERVINGS)

  • Calories: 159
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 41mg
  • Sodium: 90mg
  • Potassium: 109mg
  • Fiber: 2g
  • Sugar: 16g
  • Vitamin A: 60 IU
  • Calcium: 18mg
  • Iron: 1mg