These big, fat, gooey brownie cookies are AMAZING. They're chewy, super chocolatey, and naturally gluten free too!
Here I am, sitting in Wyoming, (mostly) all moved in.
Actually, I could be folding the millions of garbage bags full of clothes sitting in my room or organizing my new cupboards, but since I currently have a sick baby snoring on my chest, I have no choice but to tell you all about these outrageous, big, fat, gooey, dark chocolate brownie cookies that I made to break in my new kitchen.
(Because it's not my kitchen until there's a fine dusting of cocoa powder on everything in sight.)
Oh hey, look! It's our new backyard. This was from a little outing we went on the other day. Wyoming's alright.
Anyway, cookies.
I wasn't even going to make these gluten free because I thought I could just pack them in Samuel's lunches, but then two thoughts went through my head:
1. Brownies seriously don't even need flour. Cocoa powder is basically just chocolate flour, right?
2. I'm pregnant. I need chocolate. How could I even consider poisoning these with gluten so I can't eat them?
So, flourless they were. Samuel went wild for them (at least for the ones that were left when he got home). And how could he not? I mean, look at them.
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Do these freeze ok?
ReplyDeleteYes!
DeleteThanks!
DeleteSHOULDN'T you temper the eggs first before adding them into the HOT SUGAR & BUTTER? Won't they cook if you don't?
ReplyDeleteMy exact thoughts. Eggs into hot butter is scrambled eggs
DeleteThat's where beating the butter/sugar mix comes in. Should beat it until it is cool enough to add the eggs.
DeleteI made these on Sunday and they were AMAZING!!! To the other poster's point, I felt the sugar/butter mix was a bit warm so I just whipped it for about 2 minutes until it was cool enough to add the eggs. They were some of the best cookies we've had and I bake a lot! I'm making them again this morning to take to work. Thank you for such a great recipe!
ReplyDeleteHow do you keep these from not being a pancake? I made them and ended up with one big flat cookie. They were good but definitely not fudgy or cookie like. Help ðŸ˜
ReplyDeleteSame thing happened to me!
DeleteWhat texture did they turn out? Crunchy or chewy or gummy?
DeleteI made this with two substitutions. I used coconut sugar for regular sugar and added 1 cup of sifted almond flour to the mix. I baked them for 12 minutes. The results were brownie like cookies. Really good. They were not too sweet either.
ReplyDelete