Monday, December 10, 2012

No-Butter Chocolate Brownie Cookie

I was contemplating whether to bake a brownie or cookies one Sat afternoon. My last brownie bake was years ago since I'm not a big fan but recently have been seeing and tempted by recipes of salted caramel brownie, chocolate fudge brownie, marbled brownie etc. On the other hand, I wanted crisp crusts and chocolate chunks ala cookie style.

So...well, this is the result - confused brownie in a cookie shape. It is a slightly dense cookie; there's a cakey texture in the interior and the chocolate chunks did add some ooze-worthiness but what I really like is the crusty surface that gives way not to crumbs, bite nor dryness but to a surprise cake within.

However, I sub butter for avocado, in an attempt to go the slightly less sinful route! It does lack the fragrance of butter and I suspect the brownie would have a more fudgy and moist texture if it was butter. So sub away if you wish but if you are slim and healthy, do go ahead and indulge in a full butter brownie cookie!

Recipe, adapted from here:

500g dark chocolate, in small chunks (I used cadbury gold 70% cocoa and Ghirardelli 60% cocoa)
1/2 cup smashed ripe avocado (or unsalted butter)
4 eggs
3/4 cup sugar
2 teaspoon vanilla extract
1/2 cup AP flour
1/2 tsp baking powder
Fleur de Sel

Oven temp : 180C

1. Melt 300g chocolate over double boiler
2. Stir in the avocado. If using butter, melt butter together with chocolate in #1.
3. Stir eggs, vanilla, and sugar together and mix with chocolate avocado mixture
4. Fold in the flour and baking powder to combine and stir in the rest of the chocolate chunks
5. Drop tablespoons of batter onto lined baking trays and sprinkle with fleur de sel
6. Bake for 12 minutes until crisp crusts are formed but do not overbake or the brownie within will dry out.


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