Brownie cookies
From libradiva 16 years agoIngredients
- 2 oz. (4 Tbs.) unsalted butter; more for the pan shopping list
- 12 oz. bittersweet chocolate, chopped shopping list
- 3 large eggs, at room temperature shopping list
- 3/4 cup sugar shopping list
- 2 tsp. vanilla extract shopping list
- 1-1/2 oz. (1/3 cup) all-purpose flour shopping list
- 1/4 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- 4 oz. (1 cup) chopped toasted pecans shopping list
How to make it
- Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).
- In a double boiler over simmering water, melt the butter and chocolate.
- Stir to combine; let cool.
- In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 min.
- Take the bowl off the mixer.
- Add the cooled chocolate mixture and the vanilla; stir to combine.
- Sift the flour, baking powder, and salt together.
- Stir the flour mixture and the nuts into the batter; let the batter rest for 5 min.
- Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 min. The cracks should be moist but not wet. Cool the cookies on a wire rack.
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