brownie crinkle cookie
We often get inspired by what we come across on social media. This is one such recipe we and really suggest you give it a try.
Makes 10 cookies
Ingredients
200g dark chocolate (around 65-70% cocoa solids), finely chopped
125g unsalted butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
130g flour
3 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt (plus flaked sea salt for sprinkling)
Method
Temperature and timing is very important with this recipe so before you start get all the ingredients weighed out, two baking trays lined with baking paper and the oven preheated to 180C (160C fan).
Place the butter and chocolate into a heatproof bowl and set over a pan and gently simmering water. Allow to melt, stirring occasionally until fully melted. Remove the bowl from the heat and set aside for the moment. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the eggs and sugars for exactly 5 minutes. Once the eggs have been mixing for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine. Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps. Add the dry ingredients and mix very briefly just until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined. Use a ice cream scoop to form the cookies. The batter will be a little on the wet side, so invert the cookie scoop just above the baking tray to avoid spills. Make sure to leave plenty of space between each cookie as they will spread. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy centre. The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing from the tray to cool completley.
These cookies will keep for 4-5 days but will be best within the first 3 days.
Salted Caramel Brownies
Ingredients
butter, for greasing
350g dark chocolate, broken in small pieces
250g unsalted butter
3 eggs
250g dark brown sugar
100g plain flour
1 tsp baking powder
4 tablespoons salted caramel
Method
Heat the oven to 170°C. Lightly grease a 22cm square cake tin.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk the eggs and sugar together for about 2-3 minutes until smooth and fluffy.
Fold the chocolate mixture into the egg mixture.
Sieve the flour and baking powder into the mixture and stir to combine. Pour the mixture into the cake tin. Dot the top with dollops of salted caramel.
Place on the middle shelf of the oven and bake for about 35 minutes until the surface is set. It is cooked when it just starts to crack on the top. Remove from the oven. Allow to cool completely in the tin.
Slice the brownie into squares and serve with vanilla ice cream.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours