Ingredients
Brownie Cookies
- 120 grams (4.2 ounces) bitter chocolate
- 30 grams (1.1 ounces) butter
- 1 egg
- 90 grams (3.2 ounces) sugar
- 90 grams (3.2 ounces) flour
- 3 grams (0.1 ounces) baking powder
The Cream
- 50 grams (1.8 ounces) butter
- 20 grams (0.7 ounces) powdered sugar
- 120 grams (4.2 ounces) cream cheese
Equipment
- Mixing bowls
You’ll need a few different sizes. One for melting the chocolate and another for mixing the dough.
- Electric mixer or whisk
Helps to achieve that fluffy egg and sugar mixture with minimal effort.
- Microwave-safe bowl or double boiler
Perfect for melting the chocolate and butter with ease.
- Baking sheet and parchment paper
Ensures even baking and easy clean-up.
- Pastry bag
Makes it easier to pipe on that dreamy cream cheese filling.
Instructions
Step 1
Tip: Be careful not to overheat the chocolate as it can burn easily.
Step 2
Tip: Make sure the chocolate mixture is completely cooled to avoid cooking the eggs.
Step 3
Tip: Adding the dry ingredients gradually helps to avoid lumps.
Step 4
Tip: Chilling the dough makes it easier to handle.
Step 5
Tip: Do not overbake; the cookies should have a crust on the outside but remain soft and tender inside.
Step 6
Tip: Chilling the cream helps it to firm up and makes it easier to pipe.
Step 7
Tip: For an extra touch, dust the cookies with a little powdered sugar before serving.
Servings
✨ These Brownie Cookies are a treat on their own, but why not take it up a notch?
For a cozy afternoon tea 🫖, pair them with a cup of Earl Grey or a robust coffee to contrast the rich chocolatey indulgence. Serve them as dessert at a dinner party on a beautiful platter, sprinkled with a hint of cocoa powder or powdered sugar for that elegant touch.
Planning a picnic? Toss them in a basket along with some fresh fruits 🍇 and a chilled bottle of sparkling water. Kids (and adults!) will love unwrapping these delightful cookie sandwiches.
Or how about an ice cream sandwich? Split one and stuff it with a scoop of your favorite flavor for a melt-in-your-mouth experience. 🍦
Variations
🌿 Want to make this recipe gluten-free and vegan? No problem!
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your baking powder is also gluten-free.
Vegan: Use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg) and swap the butter with vegan butter. Opt for vegan cream cheese and check that your powdered sugar is vegan-friendly. Now you can enjoy these cookies without any guilt! 🌱
Faq
- Why is my dough too sticky?
This is common for brownie cookies. Refrigerate for at least 15 minutes to make it easier to handle.
- Do I have to use a pastry bag?
No, you can spoon the filling onto the cookies if you don’t have a pastry bag.
- How to know if my cookies are done baking?
They should have a crust outside but be soft inside. Avoid overbaking them to keep that texture.
- Any tips for piping the cream filling?
Make sure the filling is refrigerated so it pipes smoothly. Practicing on a plate can help.
- Can I make these cookies in advance?
Absolutely! Store them in the fridge for up to 3 days, but they're best enjoyed fresh.
- How to ensure even-sized cookie balls?
Using a cookie scoop can help in getting uniform sizes for even baking.
