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Spiced Brookies
Baked for the 2010 Serious Eats Cookie Swap.
Adapted from Clinton St. Baking Company Cookbook.
"I am always looking for the perfect meeting of a brownie and a cookie, and this is it. Also, adding the spices made it taste like Abuelita brand Mexican hot chocolate." —Carly Gilfoil, SE intern
Spiced Brookies
About This Recipe
| Yield: | Makes about 18-20 brookies |
| Rated: |  |
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon unsalted butter
- 2 cups semisweet chocolate chunks (52-62% cacao)
- 2 large eggs
- ¾ cup light brown sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ancho chile powder, or cayenne pepper
Procedures
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1
Preheat oven to 350°F.
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2
Melt oil, butter, and 2 cups chocolate together in stainless-steel bowl of double boiler. Let mixture cool.
-
3
In another bowl, whisk eggs, brown sugar, and vanilla together until combined.
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4
Fold melted chocolate mixture into egg mixture.
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5
In another bowl, whisk together flour, baking powder, and salt. Add flour mixture into chocolate mixture until combined.
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6
Freeze batter in shallow pan (for example, a pie plate) until batter sets and hardens slightly, around 6-8 minutes.
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7
Coat 2 cookie sheets with nonstick cookie spray or line tray with parchment paper. I used two ice cream scoop sizes, and had eight 2 tablespoon brookies on one tray and twelve 1 tablespoon brookies on the other.
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8
Bake until tops look dry and cracked, 11-12 minutes.
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9
Cool completely for soft and chewy brookies.
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