Dipped in chocolate and sprinkled with crushed peppermint candy or chopped pistachios, these satiating brownie cookies are the ultimate indulgent treat for all your holiday festivities.
- Prep time 1 hour
- Total time 1 hour & 30 minutes
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In stand mixer with whisk attachment, whisk eggs with sugar on medium-high speed until tripled in volume, about 10 minutes; whisk in vanilla.
In large heatproof bowl set over sauce-pan of gently simmering water, melt together semisweet chocolate, dark chocolate and butter, stirring, until smooth, about 3 minutes. Let cool.
In bowl, whisk together flour, cocoa powder, baking powder and salt. Gently fold one-third of the egg mixture into chocolate mixture just until combined; fold in remaining egg mixture. Sift flour mixture over chocolate; fold in gently until combined.
Drop by heaping 1 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until puffy and crackled on top, 9 to 10 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.
Topping: In heatproof bowl set over saucepan of gently simmering water, melt chocolate; transfer to small bowl.
Line 2 baking sheets with parchment paper. Working with 1 cookie at a time, dip into cooled chocolate to coat one-half; place on prepared pan. Sprinkle with candy. Repeat with remaining cookies. Refrigerate until set, about 30 minutes.
Makes about 34 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 32 mg
- Sugars 11 g
- Protein 2 g
- Calories 104
- Total fat 5 g
- Potassium 33 mg
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 5
- Folate 3
- Calcium 1
- Vitamin A 2