Saturday, April 9, 2011

Espresso "Brookies"




Have you ever craved some sort of food but can't exactly pinpoint what food you actually want to eat? Well, that happens to me often. Sometimes, I have to eat everything to know exactly what I actually wanted. However, there comes times when I eat everything in sight and still have that craving. I'm not the only one who does this right? Once you start your search, you can't exactly stop. That's correct for me anyways...

So, after a long week of school, I developed this craving for something but didn't know what. I ate crackers, chips, pretzels, chocolates and ice cream. Still no luck. Will these "Espresso Brookies" satisfy my craving?

Tips
-I found that when I didn't chill the dough, the cookies had a nice shine to them like a brownie. 

Results
Taste: The tastes of chocolate and espresso come together wonderfully. Each flavor enhances the other and makes for one darn good cookie! The chocolate and espresso flavors are intense!

Texture: Not chewy like a brownie. More cake like in texture with the edges only slighty chewy. 


Espresso "Brookies"
Recipe from Handle The Heat
Makes around 3 dozen cookies

Ingredients
2⅔ cups (around 16 oz.) bittersweet chocolate, chopped
4 tablespoons of butter, softened
4 eggs
1⅓ cups of granulated sugar
1 teaspoon vanilla extract
½ cup of all-purpose flour
½ teaspoon baking powder
1 tablespoon instant espresso powder

Directions
Preheat over to 350°. Line two baking sheets with parchment paper.

Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. Alternatively, melt in a heat-proof bowl in the microwave in short 15-20 second bursts until melted, stirring after each burst. While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.

Sift together flour, baking powder, and espresso. Whisk chocolate and butter into the egg mixture until well combined. Gradually stir in flour, baking powder, and espresso until a smooth batter forms. Chill batter in the fridge for an hour, or until firm.

Drop tablespoons of batter onto prepared baking sheets, spacing at least 2 inches apart. Bake for 8–10 minutes, until crackled and firm on the outside. Don't overbake!

-Aaron John

6 comments:

  1. Brookies! They are so good.

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  2. ehi Aaron! nice pics and nice blog!!! really goooood Brookies ;) with an italian espresso

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  3. AJ these look really yummy! I am putting these on my list to make!

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  4. PS When I enlarge the cookie photo it just makes me want one NOW!

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  5. Rick: Oh yup!! So goodddd!

    Archcook: Thanks!! You can definitely taste the espresso in these!

    Shelby: Thanks!! Let me know how it goes! :)

    ReplyDelete
  6. Hi AJ,
    What kind of espresso powder did you use??
    May i use the king arthur flour's esspresso powder?

    ReplyDelete

Thanks for taking the time to leave a comment! :)

-Aaron John

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