Brownie cookies, perfectly crispy-chewy delicious chocolate cookies with peanut butter swirls.
Ingredients
- Butter, 60g
- Dark chocolate, 200g (about 40 – 50% cocoa)*
- Eggs, 2
- Sugar, 150g
- Wheat flour, 50g
- Baking powder, ¼ teaspoon
- Peanut butter, 9 teaspoons
Preparation
In a saucepan, place the chopped butter and start heating over low heat. Once it starts melting, add 150g of chocolate broken into pieces and melt completely while stirring. Remove from heat. Beat the eggs with sugar for about 5 – 7 minutes until fluffy. Add the chocolate mixture to the eggs and mix or slowly blend until smooth. Add the flour and baking powder and mix again until combined.
Sprinkle the remaining 50g of chocolate, chopped into small pieces, and put it in the freezer for 10 minutes (or half an hour in the fridge). Preheat the oven to 180 degrees Celsius. Line a large baking sheet with parchment paper. Scoop tablespoonfuls of dough onto the baking sheet, leaving space between them (no need to flatten the dough). Drizzle each cookie with peanut butter (about half a teaspoon per cookie). Bake for 10 minutes. The cookies will be soft when removed from the oven but will firm up once cooled.
