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I used to have a problem with brownies. I tried a variety of recipes but I always had the same miserable outcome: muddy in the middle. Brownie recipes always state: Do NOT over-bake. The toothpick test is useless here too because they are supposed to still be moist when you take them from the oven. But if you overcompensate and bake them too long, you’re left with dry and heavy results.

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Not to be beaten by a 9×13-inch brownie pan, I turned to Baker’s Chocolate Brownie Cookies. They are my go-to chocolate indulgence cookies. They satisfy my craving for a brownie without the guesswork. Only one bowl is needed and they take about 15 minutes to make (not counting baking time, of course). The recipe is from Baker’s, a baking chocolate that I mentioned in yesterday’s post.

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We call them Dunkable Brownies in my house and as nice as they are with walnuts added, I recently tried Brownie Thins, which call for pistachios. I’ve never been a big pistachio fan; I think I tried pistachio ice cream as a kid and didn’t like it and that’s why I steered clear of the distinctive green nut.  These looked so wonderful, I was willing to give pistachios another bash-io.

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Am I glad I did! My grown-up palate appreciated their crunchy, buttery flavor. Nestled in slivers of brownie, they bring out the rich, chocolate flavor with their complementary goodness.

Either way, try one of these brownie cookies and the chocoholic in you won’t be disappointed. Enjoy and tell me how yours turned out!

Brownie Thins

6 Tbsp unsalted butter, cut into pieces

2 oz unsweetened chocolate, chopped

1/2 c sugar

1 large egg

3 Tbsp plus 1 tsp all-purpose flour

1/4 tsp vanilla extract

1/4 tsp almond extract

Pinch of coarse kosher salt

Nonstick vegetable oil spray

1/4 c chopped pistachios

Position rack in lowest third of oven; preheat to 350 degrees Fahrenheit. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart. Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

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* Look, I didn’t do all that with the plastic wrap. I just used the back of the spoon that I used to dispense the batter onto the trays. A finger would do; just spread the batter out into thin rounds. Also, I toasted my pistachios. Yum. Watch them carefully the first time, to adjust subsequent baking times, if necessary.

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