AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerHave a chocolate brownie craving but don't want to make a whole pan?? These brookies are your answer! They freeze great so you can make as many or as little as you want and freeze the rest...then when you need that fudgy fix just pop one, two, or six out of the freezer and you're a quick couple of minutes away from chocolate gooeyness!
Place 4-ounces of bittersweet chocolate (70% cacao) in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter with 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar.
Beat until fluffy, scraping the sides of the bowl as needed.
Add 2 large room temperature eggs and 1 tablespoon of vanilla extract, blend until combined.
Pour in the slightly cooled and melted chocolate and mix until combined, scraping the sides of the bowl as needed.
In a separate bowl sift together 1 cup of flour, 1/3 cup Hershey's Special Dark Cacao powder, 2 teaspoons of espresso powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
Gradually beat into the wet ingredients.
Mix in 4-ounces of chopped bittersweet chocolate (60% cacao). Don't use chocolate chips!
Cover and chill for 45 Minutes.
Preheat oven to 350°F.
Line a cookie sheet with parchment paper.
Form 3 tablespoons of cookie dough into balls (I used a 3 tablespoon cookie scoop) and press one Dove Chocolate Sea Salt Caramel Promises into the center.
Make sure to cover the bottom with more dough so the candy isn't exposed.
Place dough balls onto the baking sheet.
Sprinkle with a small amount of coarse sea salt.
Bake 13 Minutes to 14 Minutes.
Cool 10 Minutes before removing from baking sheet to a wire rack.
Let cool completely. and enjoy that fudgy cookie!
If not making all the cookies at once you can freeze the leftover dough balls (already stuffed and sprinkled with sea salt). Just place on parchment paper on a cookie sheet in the freezer for an hour before transferring to a ziplock bag.
When ready to bake there is no need to thaw, just bake for an extra minute.
Ingredients
Directions
Place 4-ounces of bittersweet chocolate (70% cacao) in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter with 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar.
Beat until fluffy, scraping the sides of the bowl as needed.
Add 2 large room temperature eggs and 1 tablespoon of vanilla extract, blend until combined.
Pour in the slightly cooled and melted chocolate and mix until combined, scraping the sides of the bowl as needed.
In a separate bowl sift together 1 cup of flour, 1/3 cup Hershey's Special Dark Cacao powder, 2 teaspoons of espresso powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
Gradually beat into the wet ingredients.
Mix in 4-ounces of chopped bittersweet chocolate (60% cacao). Don't use chocolate chips!
Cover and chill for 45 Minutes.
Preheat oven to 350°F.
Line a cookie sheet with parchment paper.
Form 3 tablespoons of cookie dough into balls (I used a 3 tablespoon cookie scoop) and press one Dove Chocolate Sea Salt Caramel Promises into the center.
Make sure to cover the bottom with more dough so the candy isn't exposed.
Place dough balls onto the baking sheet.
Sprinkle with a small amount of coarse sea salt.
Bake 13 Minutes to 14 Minutes.
Cool 10 Minutes before removing from baking sheet to a wire rack.
Let cool completely. and enjoy that fudgy cookie!
If not making all the cookies at once you can freeze the leftover dough balls (already stuffed and sprinkled with sea salt). Just place on parchment paper on a cookie sheet in the freezer for an hour before transferring to a ziplock bag.
When ready to bake there is no need to thaw, just bake for an extra minute.