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Brownie Cookies with Sea Salt

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Jul 29, 2016

Brownie cookie

This is a real chocolate bomb! 400 g 70% dark chocolate divided between 16 big brownie cookies. And then it’s not even too much! The sea salt compliments the strong chocolate really well and it helps the cookies from not becoming too much. It won’t be long before I make them again – yum!!

The recipe is adapted from Cupcake Jemma’s brownies.

16 cookies

Ingredients

  • 120 g rye flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 400 g dark chocolate 70%
  • 50 g unsalted butter, chopped
  • 4 eggs
  • 135 g brown sugar
  • 135 g cane sugar (possibly blended)
  • Maldon Sea Salt for decoration

Directions

Mix rye flour, baking powder and salt in a small bowl.

Melt the chocolate and butter in a bowl using a double boiler. Set aside and let it cool down a bit.

Meanwhile, beat the eggs, brown sugar and cane sugar until it has tripled in volume (about 5-6 minutes). Pour in the chocolate mixture and whisk it on low speed. Lastly, add the rye flour mixture and mix it together gently. Place the batter in the fridge for 30 minutes to 1 hour to firm up.

Preheat the oven to 180C forced fan.

Form 16 balls from the batter, give them a light pressure with the palm of your hand and sprinkle them with sea salt. Bake them for 8-10 minutes until they have risen, but are still chewy on the inside. Let them cool down and then you can finally sink your teeth into these chocolate bombs!

Brownie cookie

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