Chocolate Cookie Brownies - these brownies with a lovely crackly cookie top actually happened through a happy accident. I was trying to bake these delicious looking brownie cookies that were getting pinned left right and centre on Pinterest and the cookie dough turned out like brownie batter and i had no option other than to pour them into a small brownie pan and some mini ramekins to bake them up. I really had no high hopes for them, quite disappointed that the evening was not going to hand me some delicious brownie cookies but hey - sometimes bad things lead to better things, in this case, these gorgeously fudgy Cookie Brownies.
The original recipe is from Epicurious and there are lots of rave reviews from people who actually tried this recipe and got cookies instead of a brownie like me and all I can think of is that I went wrong with the beating of the eggs, which is a very important and slightly time-consuming step in this recipe. So as weird as it may seem, I am going to advice you guys to follow the recipe exactly as below (I did that too except to scale down the chocolate chips) and see if you get a cookie dough. If you do, yay, just bake them into cookies. If not, you can bake them in small cupcake trays or muffin pans into these lovely, fudgy, cookie-topped brownies. Either way, they are delicious.
As you can see in the picture above, the brownie part turned out super moist and fudgy and the top part was crunchy like a cookie. Quite a treat, I must say. If you are looking for more brownie goodness on Edible Garden, check out all brownie recipes here or some of my favourites, the Eggless Chocolate Brownies, No-Bake Biscuit Brownies, or the Basic Brownie Recipe that's very easy to customize.
CHOCOLATE COOKIE BROWNIES RECIPEPreparation time: 30 minutes
Cooking time: 10 minutes
Makes ~ 20 brownie pieces
- 1/4 cup of plain flour or maida
- 1/4 tsp of baking powder
- A pinch of salt
- 2 eggs
- 2/3 cup of sugar (remove 2 tbsp for a milder brownie)
- 1/2 tsp of instant coffee powder
- 1 tsp of vanilla extract
- 2 tbsp of unsalted butter at room temperature
- 1 cup of bittersweet chocolate chunks or dark cooking chocolate broken into bits
- 1/2 cup of mini chocolate chips
- Pre-heat oven to 375F / 190C. Grease and prepare a mini cupcake or muffin tray. If you use a regular cupcake tray, baking times will vary and be warned that I haven't tried that out myself.