Ooey-Gooey-Chewy Cookies

Chocolate Brownie Cookie

score some brownie points

Life can be hard sometimes, amirite? It’s all about choices. And decisions. And compromises. What to wear. What to watch. What to eat. Like, do you go for a cookie or a brownie?

Well, why should you have to choose?

Why not get both?

Boom.

Yep. A cookie. A brownie. You can have it all. And actually, not to blow your mind again, but you can have it all — and less. That’s right. Because these ooey-gooey chocolatey cookies are flourless. Which is hard to believe, I know. But it’s true. Just check out the recipe. But what’s really great is that they’re so chock full of rich, chocolate flavor, you won’t miss the flour one bit.

See, life’s not so hard all the time.

Chocolate Brownie Cookies
3 cups of powdered sugar
3/4 cups of unsweetened cocoa powder
1 teaspoon of salt
2 large egg whites
1 large egg
5 oz of bittersweet chocolate, chopped

Heat your oven to 350º. Make sure your rack is in the upper third of your oven.

In a large mixing bowl, whisk together the powdered sugar, cocoa powder and salt. Next, whisk in the egg whites and egg until it resembles a thick fudgy mixture. Then fold in the bittersweet chocolate.

Drop rounded tablespoons of batter onto a parchment-lined cookie sheet about 2 inches apart. Bake for 14 to 16 minutes, rotating sheet halfway through, until cookies are puffed, cracked and set around the edges. Let them cool completely on the cookie sheet. Then eat.

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Christmas Cookie Day: Candy Cane Joe-Joe’s Brownies

Candy Cane Joe-Joe's Brownies

joe to the world

Okay, brownies technically aren’t cookies. But if you put out a plate of brownies at your holiday party would people complain? Heck no. Especially not brownies made with chopped up Candy Cane Joe-Joe’s. These cookies only make an appearance during the holiday season, but let me tell you – I dream about them all year long. There’s something magical about chocolate cookies filled with candy cane cream. My friends & I have been obsessed with them for years, once we discovered the Trader Joe’s a few blocks away from our office had them. We used to take afternoon field trips to the store to get them, and then secretly hide them away in our desks so nobody would steal our precious treats. Sure, you might say Candy Cane Oreos are just the same. But let me tell you, they are not. The real flecks of candy cane make a big difference. Feel free to add actual candy cane pieces if you want these brownies extra pepperminty.

Candy Cane Joe-Joe’s Brownies
– 8 oz of semisweet chocolate chips
– ¼ cup of cocoa powder
– 6 tablespoons of unsalted butter, plus more for greasing the pan
– ¾ cup of flour
– ½ teaspoon of baking powder
– ¼ teaspoon of salt
– ½ cup of brown sugar
– ¼ cup of sugar
– 2 eggs
– 1 teaspoon of vanilla
– 18 Candy Cane Joe-Joe’s, chopped into pieces

Heat your oven to 350º.

In a saucepan, melt the chocolate chips, cocoa powder and butter over low heat, stirring occasionally. When nearly melted, remove from the heat and whisk until smooth.

In a small bowl, stir together the flour, baking powder and salt. In a large mixing bowl, beat together the sugars, eggs and vanilla. Slowly add the chocolate mixture and beat until combined, then beat in the flour mixture a little at time until a thick, glossy batter forms. Stir in about ¾ of the Candy Cane Joe-Joe pieces. Pour the batter into a lightly greased 8×8 baking dish and top with the remaining Joe-Joe pieces. Bake for 30 minutes or until a toothpick comes out mostly clean. Let cool completely and then cut into squares.

Candy Cane Joe-Joe's Brownies

have a holly jo(e)lly christmas

So tell me: Candy Cane Joe-Joe’s versus Candy Cane Oreos, what’s better?


Things That Go Pump(kin) in the Night

chocolate-pumpkin brownies

scary spice’d brownies

Happy Halloween folks! Nothing’s spookier than a treatless house, right? So bake up these chocolate and pumpkin brownies tonight. Truth-be-told, you’re supposed to swirl the layers together, but I guess my swirling skills aren’t up to par because I ended up with distinct layers. I actually think I prefer seeing the stripes of chocolate and pumpkin. More festive that way.

Chocolate-Pumpkin Brownies
– 8 tablespoons (1 stick) of unsalted butter
– 6 oz of bittersweet chocolate, chopped
– 2 cups of flour
– 1 teaspoon of baking powder
– ⅛ teaspoon of cayenne pepper
– ½ teaspoon of salt
– 1 ½ cup of sugar
– 4 large eggs
– 1 tablespoon of vanilla
– 1 ¼ cups of pumpkin puree
– ¼ cup of vegetable oil
– 1 teaspoon of ground cinnamon
– ¼ teaspoon of ground nutmeg
– ½ cup of chopped hazelnuts

Heat your oven to 350º.

Lightly butter a 9×13 baking dish (or similar) and set aside.

Melt the butter and the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

In a medium bowl, mix together the flour, baking powder, cayenne pepper and salt. Set aside. In a large mixing bowl, beat the sugar, eggs and vanilla until fluffy and well combined, about 3 to 5 minutes. Beat in the flour mixture a little at time until incorporated.

Pour half of the batter, about 2 cups, into a separate bowl and stir in the chocolate mixture. To the remaining batter, stir in the pumpkin, vegetable oil, cinnamon and nutmeg.

Next, pour half of the chocolate batter into the bottom of the baking dish and use a rubber spatula to smooth out. Top with half of the pumpkin batter, and smooth out with a spatula. Repeat to make one more chocolate and one more pumpkin layer. With a knife or small spatula, gently swirl the 4 layers of batter to create a marbled effect. Top with the chopped hazelnuts. Bake until set, about 40 to 45 minutes. Let cool and then cut into squares.