Brownie Cookie

You can never have too many American recipes, so give Brownie Cookie a try. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 152 calories. This recipe serves 36. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 15 people were glad they tried this recipe. It is brought to you by I Heart Eating. It works well as a dessert. A mixture of baking powder, granulated sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 8 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Brownie Cookie, Brownie Cookie, and Brownie Cookie Cupcake are very similar to this recipe.

Servings: 36

Cooking duration: 8 minutes

 

Ingredients:

1/2 tsp. baking powder

12 oz. bittersweet chocolate chips (60-70% cacao)

1/4 c. brown sugar

1/2 c. butter

3 large eggs

3/4 c. all-purpose flour

1 c. granulated sugar

1 c. pecans, chopped, optional

1/2 tsp. salt

1/2 c. mini semisweet chocolate chips

1/4 c. unsweetened cocoa powder (not Dutch-processed)

1 T. vanilla extract

Equipment:

sauce pan

stand mixer

bowl

baking paper

baking sheet

oven

Cooking instruction summary:

Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add nuts, if using, and chocolate chips. Stir in to combine. Cover the batter, and chill for 30 minutes. Preheat oven to 350 F. Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

 

Step by step:


1. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

2. Remove from heat, and set aside. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined.

3. Add nuts, if using, and chocolate chips. Stir in to combine. Cover the batter, and chill for 30 minutes. Preheat oven to 350 F. Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.

4. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.


Nutrition Information:

Quickview
152k Calories
2g Protein
8g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
152k
8%

Fat
8g
14%

  Saturated Fat
5g
33%

Carbohydrates
16g
6%

  Sugar
11g
13%

Cholesterol
22mg
8%

Sodium
71mg
3%

Caffeine
3mg
1%

Get Enough Of These
Protein
2g
4%

Manganese
0.21mg
11%

Copper
0.11mg
6%

Phosphorus
46mg
5%

Selenium
3µg
4%

Fiber
1g
4%

Zinc
0.64mg
4%

Calcium
40mg
4%

Magnesium
15mg
4%

Iron
0.65mg
4%

Vitamin B1
0.05mg
3%

Vitamin B2
0.06mg
3%

Potassium
111mg
3%

Folate
9µg
2%

Vitamin E
0.32mg
2%

Vitamin A
105IU
2%

Vitamin B5
0.18mg
2%

Vitamin B3
0.33mg
2%

Vitamin B6
0.03mg
1%

Vitamin B12
0.07µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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