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
- 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
Preheat oven to 350°F.
Melt oil, butter, and 2 cups chocolate together in stainless-steel bowl of double boiler. Let mixture cool.
In another bowl, whisk eggs, brown sugar, and vanilla together until combined.
Fold melted chocolate mixture into egg mixture.
In another bowl, whisk together flour, baking powder, and salt. Add flour mixture into chocolate mixture until combined.
Freeze batter in shallow pan (for example, a pie plate) until batter sets and hardens slightly, around 6-8 minutes.
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.
Bake until tops look dry and cracked, 11-12 minutes.
Cool completely for soft and chewy brookies.