Gluten-free brownie cookies
A recipe for gluten-free brownie cookies with browned butter.
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Brownie cookies (makes 12)
250 g dark chocolate
130 g butter
115 g brown sugar
115 g cane or table sugar
2 whole eggs + 1 egg yolk
45 g cocoa
1/2 tsp. baking powder
1/2 tsp. salt
100 g chopped chocolate
Melt the chocolate. Brown the butter in a pot over a medium-high heat. It should bubble and spray a little. The butter is ready when it has turned golden brown and a nice nutty aroma. Pour the butter into the chocolate and stir them together until combined.
Whisk the brown sugar, sugar and eggs together until light and fluffy – it will take about 5 minutes. Whisk the chocolate mixture into the egg mixture. Mix the cocoa, baking powder and salt together in a bowl and fold it into the dough. Finally, fold the chopped chocolate into the dough. Put the dough in the fridge for 1-2 hours until it has set.
Heat the oven to 180 C convection
Line a baking sheet with baking paper and shape about 12 equal balls with, e.g., an ice cream scoop and place them on the baking sheet with plenty of space between each ball. Bake the cookies for 12-14 minutes until they crackle and are still soft inside. Let the cookies cool on a rack and then enjoy them!