Dark Chocolate Brownie Gems
What’s that you say? These aren’t brownies? Are you sure?
You’re right, they’re cookies. But they’re actually not cookies. Deep down inside, where it really counts, they’re brownies. They’re soft, chewy, rich brownies that, by sheer coincidence, happen to be shaped like their cookie counterparts.
Well shoot. You win. We’ll call them cookies. They’re cookies. I can live with that. Cookies.
Now, down to business: I’m completely and thoroughly a dark chocolate person. I’ll take that 70% cacao any day of the week. If you are a fellow dark chocolate person, these will be right up your alley. If not… well, maybe today is the day to begin on the path to becoming a dark chocolate person. Or, better yet, whip up a batch for that special, dark chocolate someone in your life. They will love you forever, or double your money back.
Confession: I snuck in a bit of mint extract. I couldn’t help myself. I’m also a mint person, did you know? Feel free to leave it out if you don’t mind your life being utterly incomplete.
And speaking of incomplete, I didn’t get as far as putting a topping or icing on these, although I would fully endorse such an act. A light, minty whipped cream would be just the thing to offset the chocolatey richness. If you’re feeling dangerous, go for a rich chocolate ganache. Then go lie down before you hurt yourself.
Dark Chocolate Brownie Gems
Ingredients:
4 Tablespoons butter or shortening (I use butter-flavored Crisco)
3/4 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
2 squares (2 oz) bittersweet baking chocolate, chopped
3 squares (3 oz) unsweetened baking chocolate, chopped
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips or mint chips (optional)
Directions:
Preheat the oven to 325 degrees F. In a large mixing bowl, cream the butter or shortening with the sugar. Add the eggs, vanilla, and mint extracts, and mix together until smooth. In a small microwave-safe bowl, heat all of the chocolate together on low, until it’s partially melted. Stir it until it’s completely melted. Add to the sugar/egg mixture and mix until blended. In a small mixing bowl, combine the flour, baking powder, and salt. Add that to the large mixing bowl, and mix just until flour is incorporated. Stir in the chocolate or mint chips, if you’re using them.
Drop by tablespoon (a cookie dough dropper works beautifully) onto a parchment-covered baking sheet. Flatten each ball with a clean hand or the bottom of a cup. They’ll spread slightly as they bake, but not a whole lot, so make sure you flatten them into the size you want before they go into the oven.
Bake for 10-13 minutes, or until they just barely begin to appear cracked all the way across the top. Watch them closely so they don’t overbake and become crunchy. Remove the baking sheet from the oven, and let the cookies sit on the sheet for 2-3 minutes more before removing them to a rack to cool to room temperature. You can eat them right away, or you can place them in an airtight container until they are completely softened. Top with whipped cream, icing, or chocolate ganache.
