Here are six important (read: random) things you should know about me:
I absolutely HATE talking on the phone! It takes me about three days to acknowledge the message before I even think about replying. It’s nothing personal. I’m just not very good on the phone.
The early-morning hours are my favorite and most productive time of the day.
It took me three times to pass Math’s in eighth grade. I get frustrated just thinking about it.
I freeze up and turn completely silent in certain stressful situations or when I am nervous around someone in particular.
I love cheeseball 90’s movies. My favorites are: the Runaway Bride, and the Parent Trap. I could watch these a million times…and I may have done so by now
I am addicted to chocolate.
Which brings us to…
This recipe is defined by its triple dose of chocolate.
These deep dark brownie cookies are a chocolate lover’s dream, my dream.
They are thick and fudgy just like brownies.
They have an intense chocolate flavor and are full of walnut chunks and gooey bits of chocolate.
And they taste out.of.this.world!
Extra thick, extra fudgy and extra chocolaty.
And they’re super easy to make too!
The dough is made with a generous amount of cocoa powder and melted dark chocolate to give the cookies a deep chocolate flavor and very dark color. I recommend using chocolate having 70% or above cocoa solids (preferably Lindt) for that rich dark taste.
I recommend chilling the dough for at least one hour so that the cookies won’t spread too much while baking. If the dough is too hard to handle when you take it out of the fridge, let it sit at room temperature for 15-30 minutes.
Baking time is also very important! Bake the cookies just to the point when the edges start to set. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry. Baking time in my oven is exactly 12 minutes, don’t bake them more than 14 minutes. Keep in mind that baking time is different if you bake bigger or smaller cookies than what the instructions suggest.
If you’re addicted to chocolate just like me then you’ll love these cookies!
Deep Dark Brownie Cookies
Yields: 12 cookies
· 100g dark chocolate, coarsely chopped
· ½ cup all-purpose flour
· 2 ½ Tablespoons process cocoa powder
· ½ teaspoon baking powder
· Pinch of salt
· 2 ½ Tablespoons (36g) butter, softened to room temperature
· ¼ cup + 2 Tablespoons packed brown sugar
· 2 Tablespoons granulated white sugar
· 1 large egg, at room temperature
· ½ teaspoon vanilla extract
· ½ cup chopped walnuts
· ¼ cup semi-sweet chocolate chips
Melt the chocolate in the microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool.
In a bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In a large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 60 minutes in the refrigerator.
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1. The longer the dough chills, the thicker the cookies will be.
2. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
It’s been a long time since I posted anything but I promise that I had good reason – which I’ll get to later.
First can we just stop, wait a minute and admire the gorgeousness that this brownie is!
Look at that fudge.
Look at that shine.
Look at the corky piece of walnut peeking through.
Doesn’t it make you want to sink your teeth into it right now?
These brownies have become my go-to brownies because they are THE best.
They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!
I almost wept with joy upon biting into my first, straight from the oven (hence the unruly cuts), square of deep dark chocolate deliciousness. I’m swooning just thinking about them.
I found the recipe on kitchn.com and was drawn to its name ‘Pantry Cocoa Brownies’ which is very apt because they really do just call for ingredients that I’m sure all of us have in our kitchens – oil, sugar, eggs, flour, and cocoa.
No need to worry about buying copious amounts of dark chocolate or melting pounds of butter or making buttermilk.
These fudgy chocolatey bars of goodness take half an hour to make and another half an hour to bake.
That’s an hour well spent I’d say especially considering you’ll have an entire batch of devilishly good brownies at the end of it.
The smell of chocolate wafting through your entire house is an added plus.
There are two things to note about the recipe:
I’ve added half a cup of chopped walnuts, they’re totally optional though. I personally love nutty and crunchy bits in my brownie. The original recipe does not call for any nuts.
The original recipe does however call for powdered sugar instead of normal granulated sugar. If you don’t have powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
With that out of the way, make them and let them blow your mind.
Cheers – Noor
Prep Time: 30 minutes Yields: 9 large or 16 small squares
Cook Time: 25-30 minutes
2/3 cup canola oil
2/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 1/3 cups icing sugar*
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 180 degrees C.
2. Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.
3. Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.
6. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.
7. Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.
8. Transfer to the prepared baking pan.
9. Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.
10. Let them cool (if you can help it ;)) before cutting into squares.
*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.