The Browniest Cookies


brownie cookies - trustinkim

Alert to chocolate lovers: I think you’re gonna like these! Three kinds of chocolate make these a dream come true: bittersweet chocolate is melted with the butter, then cocoa is added, and of course a healthy amount of dark chocolate chips. You can bake them so they are completely cooked through, or you can remove them from the oven a little bit earlier for a fudgier centre. I think my oven bakes a little fast, so I had them in the oven for 11 minutes and they were baked all the way through; next time I would pull them out a little earlier so they are still soft in the middle. I love a fudgey brownie cookie!

The recipe is from The only thing I changed was to add sea salt to the top, and my testers (otherwise known as friends I was having a beach barbecue with) commented on how the salt really made it a special cookie. Er, brownie.

It’s a really simple and quick recipe, starting with melting the butter and chocolate, then mixing everything else in. But notice that the batter needs to sit in the fridge for half an hour before scooping and baking.

What you need:

  • 1/2 cup unsalted butter
  • 4 ounces (115 grams) unsweetened chocolate, chopped
  • 1 cup dark or light brown sugar
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea or table salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 2/3 cup semi-sweet or dark chocolate chips (I like Ghirardelli brand) (more than 2/3 cup is even better!!)
  • sea salt for sprinkling on top

What you do:

  1. Melt the butter and the unsweetened chocolate together in a double-boiler until the chocolate is almost melted. Take it off the heat and continue stirring until the chocolate has melted.
  2. Whisk the sugars into the melted butter and chocolate. Now whisk in the eggs, one at a time, then the vanilla.
  3. Sift the cocoa baking soda, and flour into the bowl with, then add the salt; stir these together until just combined. Add the chocolate chips and stir until combined.
  4. Place the bowl in the fridge for about 30 minutes, or up to a few days. If you only refrigerate for  30 minutes you can bake them right away. If the batter is in the fridge longer than 30 minutes it becomes difficult to scoop, so you can let it warm up a little before you start scooping.
  5. Preheat the oven to 350F and line baking pans with parchment paper. Scoop the batter into 2 tablespoon-sized mounds – I use an ice-cream scoop for perfect mounds. Place them on the baking sheets, leaving a bit of room for them to spread.
  6. Bake for about 11 minutes.
  7. Let the cookies set on the baking sheet for a few minutes after removing from the oven so they don’t fall apart. I recommend eating at least one while they are still warm!



Peanut Butter Cup Belgian Brownies


Rich, chocolately, filled with peanut butter – these brownies are perfect. I made them into two-bite brownies (or three or four, depending on the size of your bite). I found the Belgian brownie recipe on Smitten Kitchen, and then added the peanut butter cups.

The recipe is very easy to make; you simply melt the chocolate and butter, and just stir in the rest of the ingredients. The hardest part is waiting for them to bake and cool down enough to remove from the pan.

What you need:

  • 7 ounces bittersweet chocolate (70 or 72%), roughly chopped
  • 7 ounces (14 tablespoons) unsalted butter, cut into chunks
  • 1 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 4 large eggs, room temperature
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • enough mini peanut butter cups to put one in each brownie (I made a dozen, then used the rest of the batter to make a brownie in a bread pan)

What you do:

  1. Preheat the oven to 325F.
  2. Spray a mini muffin tin well with non-stick spray.
  3. Melt the chocolate and butter in a bowl over a pot of simmering water, stirring.
  4. Remove the butter and chocolate from the heat and stir in the sugar.
  5. Whisk in the eggs one at a time, then whisk in the salt and flour.
  6. Cover the bowl with plastic wrap and let it sit for 1/2 hour at room temperature.
  7. Fill each muffin tin with batter, then place a peanut butter cup on top, pressing it in only a little. It will sink in on its own.
  8. You can either make another pan of peanut butter brownies, or you can spray a loaf pan and bake the rest in that.
  9. Bake for about 20 minutes, then test by inserting a toothpick into the brownie part, and the toothpick should come out with some crumbs clinging to it. If you’ve made a pan of brownies it needs more like 40 minutes.
  10. Allow the brownies to cool for about half an hour before removing from the pan.

Allow the brownies to cool completely, then they can be stored in an airtight container in the freezer for a few months.