Thanks to the Loopy Whisk, I have learned a secret to crackly brownie tops and a gorgeous, thick, intensely chocolaty, brownie batter. All without eggs, or dairy!
When it comes to brownies I really like to have the crispiest bits (the corner pieces). These cookies give you so much crispiness but at the same time they are thick enough to have a gooey center. Because of all the chocolate and cocoa powder they are super rich and dark chocolaty. I like to make them with a 1 Tbs scoop that way there are more cookies but you can also make these with a 2 Tbs scoop and get larger, but fewer cookies. Enjoy!
Ingredients (makes 12 large, 2 Tbs cookies or 24 smaller, 1 Tbs ones)
120g dark chocolate
50g vegan butter or maragrine*
140g sugar
80ml water
130g flour
30g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1/4 cup mini chocolate chips* optional
*you can switch out the butter for oil, however, the oil flavor really does come through so make sure its an oil that you think tastes good
Instructions
1. Preheat oven to 350. Line 2 trays with parchment paper or a silicon mat.
2. Place a medium heat proof bowl over a pot of simmering water and melt the dark chocolate and butter together. Once it is smooth and glossy, remove from heat and set aside.
3. In a small pot combine the sugar and water and cook on medium until the sugar is entirely dissolved but not caramelized. Remove the sugar syrup from the heat and let it cool until it is warm.
4. While the sugar syrup is cooling sift the flour, cocoa powder, baking powder and salt into a bowl.
5. Pour the warm sugar syrup into the melted chocolate bowl. Whisk to combine, pour in the flour mix and whisk until just combined. You should have a nice and thick brownie batter.
6. Scoop the batter onto the trays, if your using a tablespoon sized scoop you should have 12 cookies on each tray and if you are using a 2 Tablespoon sized scoop you should have 6 cookies on each tray. Bake for 9-10 minutes or until the cookies are nice and crackly on top. Let them sit for 5 minutes before transferring to a cooling rack. Enjoy!
recipe inspired by The Loopy Whisk
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