Feeds:
Posts
Comments

Posts Tagged ‘delicious’

I’m slowly getting back into a writing routine after the holidays. Writing is hard work, and of course glucose is critical to brain function. That means I have an excuse to bake:)

I worked up this cookie recipe for a friend who is gluten-averse. It’s based on a recipe from MasterChef Australia contestant Harry Foster and produces rich chocolate cookies with a satisfying cake-like texture.

Brownie + Cookie = Brookies

  • 350g [12 oz.] 70% dark chocolate
  • 45g [3.17 T.] butter
  • 80g [8.5 T.] cornstarch
  • 1 tsp baking powder
  • 50g [~¼ C.] chocolate chips (more or less as you like; I use three chips per cookie)
  • 225g [1 C.] superfine sugar
  • 3 eggs
  • 1 t. vanilla extract

1. Preheat the oven to 350F (175C).
2. Melt dark chocolate and butter in the microwave on low (30% works for me). Stir and set aside until lukewarm.
3. In a medium-size bowl, combine remaining ingredients and beat until light and fluffy. Add cooled butter mixture and mix until combined.
4. Scoop ~1-inch balls onto cookie sheets.* Gently press chocolate chips into the tops of each ball.
5. Bake for 12-13 minutes. Let cool two minutes before transferring to rack.

Makes ~33 cookies.

* If your butter-chocolate mixture is too warm, it may look and act more like batter. Pop the bowl into the fridge for a few minutes to chill and you should be able to scoop as needed.

I’d show you a photo of the cookies but, well, I ate them all. Instead, here are some pretty examples of other lights in the darkness.

Enjoy!

Read Full Post »

Just in time for the weekend, here is my favorite brownie recipe. It’s quick and delicious. It’s also in metric, because once you get a scale and get used to the routine, the weight method is indeed easier and more consistent. Making fewer dirty dishes is an added bonus. Also, cocoa powder means no waiting around to chop and melt chocolate bricks. I have a double boiler but yeah, no.

Brownies

Time: 30-40 minutes
  • 142 grams butter
  • 42 grams cocoa powder
  • 200 grams sugar (I use brown sugar or half brown and half white for a nuttier flavor)
  • 2 eggs
  • 60 grams flour
  • Dash salt
  • ½ t. vanilla extract
1. Preheat the oven to 350F (175C). Line an 8-inch square pan with parchment paper (or grease with butter, but parchment paper makes for fantastically easy clean up).
2. Melt butter in the microwave on low (30% works for me). Use a whisk to stir in cocoa powder until smooth, then add sugar, eggs, flour, salt and vanilla, mixing after each addition. The batter will resemble quicksand, only tastier.
3. Pour into the pan and bake 20 minutes, or until set in the middle.* Let cool and cut.
*Note: This recipe can be doubled with no trouble, use a 9×13-inch pan and bake for 25-30 minutes.
P.S. Upon reflection, I feel bad for those of you without a digital scale. Here you go:
  • 10 T. butter
  • ⅓ C. cocoa powder
  • 1 C. sugar
  • 2 eggs
  • ½ C. flour
  • Dash salt
  • ½ t. vanilla extract
Enjoy! I know I will:)

Read Full Post »