Espresso Brookies are super duper chocolate-y and rich–perfect for when you’re craving brownies AND cookies.
I love cookies. I love brownies. They are my two favorite desserts. They’re not difficult to make, eat, or store. They are the ultimate comfort treats in my opinion. So you can imagine my excitement when I discovered a selection of recipes on the internet labeled “brownie cookies”. Thank you, culinary gods, for combining my two most favorite desserts into one sweet morsel. I shall call this morsel “brookie”. Because “crownie” sounds gross.
Taste: Super duper chocolate-y. The espresso flavor only enhances the chocolate flavor.
Texture: Despite this recipe containing less butter than most cookie recipes I’ve used, these “brookies” taste significantly richer. This is due in part to the small amount of flour, which reminds me of the texture of flourless chocolate cake or a very fudgey brownie. However, I don’t think anything can replace the thick chewiness that a tall brownie can offer.
Ease: Very easy.
Appearance: These literally look like brownies in cookie form with the richly brown crackled top.
Pros: Perfect for when you’re craving both cookies and brownies. Which, if you’re like me, is always.
Cons: None. except for the lack of chewiness.
Would I make this again? Probably.
How to make Espresso Brookies
Yield: 3 dozen cookies
- 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped
- 4 tablespoons of butter, softened
- 4 eggs
- 1⅓ cups of granulated sugar
- 1 teaspoon vanilla extract
- ½ cup of all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon instant espresso powder
Preheat over to 350°. Line two baking sheets with parchment paper.
Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. Alternatively, melt in a heat-proof bowl in the microwave in short 15-20 second bursts until melted, stirring after each burst. While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.
Sift together flour, baking powder, and espresso. Whisk chocolate and butter into the egg mixture until well combined. Gradually stir in flour, baking powder, and espresso until a smooth batter forms. Chill batter in the fridge for an hour, or until firm.
Drop tablespoons of batter onto prepared baking sheets, spacing at least 2 inches apart. Bake for 8–10 minutes, until crackled and firm on the outside. Don't overbake!
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