Tuesday, July 15, 2014


Brownies and cookies are my favourite types of desserts. So why not make a combination that perfectly incorporates brownies and cookies? They are perfectly soft and fudgy, fantastic with a cup of tea or coffee, and also fantastic with a dollop of ice cream. As always, make sure you use choose a high quality chocolate, as they will only taste as good as the chocolate you used.

Brownie cookies tinascookings.blogspot.com

2 medium eggs
120 grams sugar
50 grams plain flour
50 grams rye flour
½ teaspoon baking powder
200 grams dark chocolate
50 grams butter
3 tablespoons unsweetened cocoa powder

First melt the dark chocolate and butter in a double boiler and put it aside to cool down. In a medium sized bowl, sift together the flours, cocoa powder and baking powder. In another bowl, beat the eggs with the sugar with an electric mixer on high, until pale and thick (about 5 minutes), then gently fold in the dry ingredients. At the very end, stir in the melted chocolate into the batter. Let the batter sit in the refrigerator for 5 minutes. Take a tablespoon of the batter for each cookie and place them on a baking sheet lined with baking paper, making sure that there is enough space between the cookies. Bake the cookies in a preheated oven, at 190°C (375°F), for about 7-8 minutes. Let them cool slightly and firm up on the baking sheet, then transfer them to the cooling rack. Yields 20 large cookies.


  1. Veri najs. Moj probirljivi brat approves. :D

    1. Drago mi je da vam se sviđaju :) hvala na isprobavanju :)

  2. can i sub more white floor for the rye flour?

    1. Yes, of course! The texture might come out a tiny bit different, but they will still be very delicious :)

  3. Oh, these are gorgous, Tina! Thanks for sharing them for my Cookies for Santa round up, Tina! xo


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