Brownie Crinkle Cookies (The Boy Who Bakes recipe)

Brownie Crinkle Cookies from The Boy Who Bakes recipe

Do you have one hour? Then you have time to make these cookies! Really, they are super easy and fast. I can wake up super duper early and make them before work (and I leave home at 6 am). Sometimes, I don't have time to let them cool so I just lug the half-sheet pan into work. My co-workers don't mind. And I'm sure your friends won't mind too.

This recipe is from The Boy Who Bakes. I love Edd Kimber, cookbook author and winner of the BBC2's Great British Bake Off. He has engaging videos and fun content on Instagram. Earlier this year, he brought us heaven...in the form of a brownie cookie.

Baking these cookies is so much easier than baking brownies - you don't have to wait until the brownies are cool, cut them into squares, and place into cupcake liners. This is a brownie. In the shape of a drop cookie. Oh, did I mention there is sea salt? Yes there is.

I'm excited to come back to blogging with this recipe. I've been making these cookies All. The. Time. I would think colleagues would get sick of them...but apparently they have no trouble finishing them off. Let's go. - mary


The Boy Who Bakes emphasizes this and I concur. You need GOOD ingredients for this to work. It has two types of chocolate: Dark chocolate and Dutch Cocoa. I use the Trader Joe's Belgium Dark Chocolate and Valhrona Dutch Cocoa (purchased at the new Surfas location in Los Angeles - so excited they are back!!)

The other thing that's key in this recipe is timing. You should mise en place your ingredients, preheat your oven, and have two parchment lined trays at the ready.

(The photos are from two different baking sessions in case they look slightly different.)


A few colleagues have said these are their favorite cookies and I should bring them to every meeting.


Process photos: Melt chopped chocolate and butter over double boiler.


When the chocolate is melted, start the stand mixer containing the sugars and eggs. Beat for exactly 5 minutes.


The final batter is thick and easily scooped into mounds.

Top with flaked sea salt.


I use Jacobsen Salt Co. - Hand Harvested Pure Flake Sea Salt. It's really delicious salt. I even carry some around with me in a little tin - from Amazon (affiliate links)

Recipe: Brownie Crinkle Cookies
(adapted from The Boy Who Bakes)
200 g dark chocolate (around 65-70% cocoa solids), chopped - I use Trader Joe's Dark Chocolate pound bar
125 g (1 stick) unsalted butter, diced
150 g sugar (original recipe calls for caster sugar, but I use granulated sugar)
100 g light brown sugar
2 large eggs
130 g all-purpose flour
3 Tablespoon (about 18-20 grams) Dutch-processed cocoa powder (not natural) - I use Valhorna cocoa powder
1 tsp baking powder
1/4 tsp salt - I use kosher salt

Flaked sea salt for sprinkling - I used Jacobsen's

As the Boy Who Bakes stressed, timing is important. Be sure to have a preheated oven at 350 F ready to go, parchment lined sheet trays (I use 2 half-sheets), as well as all your ingredients scaled and ready.

1. Preheat oven to 350 degrees.
2a. Sift together dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
2b. Using a double boiler, melt butter and chocolate, stirring occasionally. Remove from heat when melted.
3. As soon as the chocolate is melted, beat together the sugars (granulated and brown sugar) and eggs in a stand mixer with whisk attachment for 5 minutes (set a timer...you want 5 minutes).
4. Scrape down sides of mixture and add the melted chocolate & butter mixture. Beat for 30 seconds to 1 minute until combined.
5. Add the sifted dry ingredients all at once and mix just until combined. I usually stop early and finish folding with a spatula until blended. But hurry...you gotta get this into the oven.
6. Scoop with disher (cookie or ice cream scoop) so they are uniform in size. (Note: Boy Who Bakes makes them really big. He fits 6 on a tray and I get at least 12.) They do spread so don't crowd them on the tray.
7. Sprinkle some flaked sea salt on top of each cookie. (When I started I didn't put enough salt on each cookie, so don't be afraid).
8. Place in center of oven and bake for 12 minutes. They will develop a crinkled top and puff a bit. I bake with the tray in the center rack and only bake one tray at a time.
9. Remove from oven and let rest on the tray until they are cool. Because they are soft, don't move onto a cooling rack until they are cool.
10. Enjoy!

Link to original recipe:
http://www.theboywhobakes.co.uk/recipes/2018/3/29/j9cnerut0as1ec0fcdiawsc4usi7ss



Some products used and The Boy Who Bakes cookbooks (affiliate links to Amazon's program - if you buy something, I get a few cents to buy more ingredients, and it doesn't cost you anything)

        

Triple Chocolate Bundt - I Like Big Bundts 2013 - Day 11

Triple Chocolate Bundt

I Like Big Bundts 2013 - Day 11

Chocolate once.
Chocolate twice.
Chocolate three times!

Welcome to Day 11 of I Like Big Bundts 2013! National Bundt Day is Friday, November 15th and I hope you'll bake a Bundt to celebrate. I'm going to do a round-up so take photos and share with me (info coming soon...my weekend has been busy - sorry for the delay). If you make a Bundt, I'm having a little giveaway for bakers too (but it's not a button because that was a mailing/postage fiasco).

Today's Bundt has so much chocolate. It has 10 ounces of chopped chocolate in the cake, Dutch processed cocoa, and a chocolate ganache with 4 more ounces of chocolate. It's a massive chocolate cake.

I used much of the Pound Plus 72% Dark Chocolate bar from Trader Joe's for the recipe. I also used Starbucks Via for the coffee syrup. I don't drink coffee and find the Via packets are convenient when baking.

There were a couple things with this recipe that affected the outcome. If I didn't have to make more Bundts, I would try it again (perhaps after National Bundt Day!)

(1) The recipe says it fits in a 6-cup Bundt, but my 6-cup bundt pan runneth over. So, I think this would be better in a 10-cup Bundt pan. Or, you can use the 6-cup Bundt and make a couple cupcakes too. Because my cake was too full, I baked it a bit longer and I found it a bit dry.
(2) I didn't use all the coffee syrup. It makes 1/2 cup of syrup. I was afraid the cake would get soggy if I used it all. But then it was a bit dry - Was that because I baked it longer (because is went over the top) or because I didn't use all the syrup? Hum. Thus, I would try it in a 10-cup bundt next time (or not fill the 6-cup Bundt as full). If you make it, let me know how it turns out for you.

A coffee/sugar syrup is brushed over the warm cake. Coffee and chocolate go perfectly together!

You can see all those bits of chopped chocolate. This cake is fulllllll of chocolate!

Note: I was making a double batch of ganache for another recipe and didn't follow their recipe. I also didn't wait long enough for the ganache to thicken up before pouring. Therefore, you should get a richer covering of ganache on your bundt if you follow their recipe! :)

The rest of the cookbook looks really good and this was my first recipe. I hope to make more recipes soon!

Hope you are planning your Bundt making! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Triple Chocolate Bundt Cake
Adapted from the Standard Baking Co. Pastries cookbook by Alison Pray & Tara Smith
Find it on Amazon or in your library.

Cake:
1/3 cup Dutch-processed cocoa powder
1/4 cup hot water
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
3/4 cup plus 2 Tablespoons (122 grams) all-purpose flour
1 cup (200 grams) sugar
1 teaspoon baking powder
pinch of salt
2/3 cup (1 1/3 sticks) unsalted butter, room temp
2 cups (10 ounces) chopped bittersweet chocolate (I used Trader Joe's 72% dark chocolate Belgium bar)

Coffee Syrup:
1/2 cup strong brewed coffee (I used 1/2 a packet of Starbucks Via)
2 teaspoons sugar

Ganache:
3/4 cup (4 ounces) chopped bittersweet chocolate
1/4 cup half-and-half (I used heavy cream because I didn't have half-and-half)

Directions:
1. Coffee Syrup: Mix together hot coffee and sugar until dissolved. Set aside to cool.
2. Preheat oven to 350 degrees. The instructions say to use a 6-cup bundt pan. I used a 6-cup pan and it was too full, so you might want to reduce some of the batter in a 6-cup bundt and make a couple cupcakes too, or use a 10-cup Bundt pan. Prepare by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
3. In a medium bowl, stir together the cocoa powder and hot water into a paste. Add eggs and vanilla and mix until combined. The instructions said the mixture would be lumpy, but I mine was pretty smooth.
4. In a large bowl, whisk together flour, sugar, baking powder, and salt.
5. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the flour mixture and beat on medium speed until incorporated. Then add the cocoa mixture and mix on low until the dry ingredients are evenly moistened.
6. Beat the mixture on medium speed for an additional minute to aerate the mixture - it will lighten in color.
7. Fold in chopped chocolate to distribute evenly.
8. Pour into pan and bake 40-43 minutes, rotating pan halfway through baking process, until wooden skewer inserted in the clear or with moist crumbs. (My cake came over the top and took longer to bake)
9. Remove cake and let cool on wire rack for 10 minutes. Then invert on the wire rack.
10. Brush the coffee syrup on the warm cake. (I used about 50% of the coffee syrup). Let the cake cool completely.
11. Ganache: Place chopped chocolate in a small bowl. Heat half-and-half or cream in a small pan until it simmers. Remove from heat and pour over chocolate. Let it sit for 3-5 minutes when stir until smooth.
12. Pour warm ganache over cake.