Brownie Cookies 布朗尼曲奇
Making these Brownie Cookies were surprisingly easy with the fragrant brownie wrap inside the crispy cookie. Perfect to serve as a snack or grab to go! The wrapping of the cookie dough and brownie dough don’t need to be perfect, it will puffed up a little with cracks after baking. You can store the Brownie Cookies in an airtight container at room temperature but I prefer to keep them in the refrigerator to chill to maintain it crispyness.
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Brownie Cookies
Making these Brownie Cookies were surprisingly easy with the fragrant brownie wrap inside the crispy cookie. Perfect to serve as a snack or grab to go.
Ingredients
Cookie dough
- 50 g butter - soft to touch
- 35 g icing sugar - sifted
- 16 g egg liquid - used 1 beaten egg
- 110 g plain flour - sifted
Brownie dough
- 70 g butter - soft to touch
- 45 g caster sugar
- 18 g egg liquid
- 1/2 tsp vanilla extract
- 100 g plain flour - sifted
- 18 g cocoa powder - sifted
- 1.5 tsp baking powder - sifted
Instructions
- Cookie dough - Cut butter in cubes and mix well with icing sugar with a rubber spatula. Then drizzle egg liquid into it and combined well.
- Pour in flour and mix for a while and knead well mixture to a soft dough, that doesn't stick to the hand, set aside.
- Chocolate dough - Cut butter in cubes and mix well with caster sugar with a rubber spatula. Then drizzle egg liquid into it, followed by vanilla and combined well.
- Pour in flour, cocoa powder and baking powder, mix for a while and knead well mixture to a soft dough, that doesn't stick to the hand.
- Divide cookie dough and brownie dough into about 17 pieces small ball (cookie dough 12g and brownie dough 14g).
- Wrap brownie dough into cookie dough, roll into ball again. Then place it on lined baking tray and flatten the dough with your palm to about 3mm thickness.
- Bake in preheated oven at 160 degrees C for about about15 minutes.
- Let brownie cookies to stay on baking tray for 10 minutes then to the wire rack to cool down completely before consuming.
Notes
- Please keep in mind that all oven temperatures and baking time varies.
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- 布朗尼曲奇 Brownie Cookies
- 外层酥脆 内里浓郁布朗尼 双层口感 特别好吃又容易做, 搅搅拌拌就能完成!
- 材料:
- 曲奇面团
- 50克 牛油, 稍微软
- 35克 糖粉, 过筛
- 16克 全蛋液
- 110克 中筋面粉, 过筛
- 布朗尼面团
- 70克 牛油, 稍微软
- 45克 细砂糖
- 18克 全蛋液
- 1/2茶匙 香草香精
- 100克 中筋面粉, 过筛
- 18克 可可粉, 过筛
- 1.5茶匙 泡打粉, 过筛
- 做法:
- 曲奇面团 – 牛油切丁和糖粉混匀, 慢慢倒入蛋液搅拌均匀.
- 倒入面粉混匀, 然后用手搓匀至成一个光滑不黏手的软面团, 备用.
- 布朗尼面团 – 牛油切丁和砂糖混匀, 慢慢倒入蛋液及香精搅拌均匀.
- 倒入面粉, 可可粉及泡打粉均匀,然后用手搓揉至软成一个光滑不黏手的软面团.
- 将曲奇面团和布朗尼面团分成约17粒小圆球 (曲奇面团12克; 布朗尼面团14克).
- 把布朗尼球包入曲奇团里搓圆, 放在烤盘上, 底部铺上油纸. 用手掌压扁至约3mm厚度.
- 送进预热烤箱摄氏160度烤约15分钟.
- 布朗尼曲奇烤待在烤盘上10分钟然后放在凉架上待凉才享用.
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 布朗尼曲奇克放进密封盒温室保存. 我比较喜欢收进冰箱冷藏, 吃起来还是很酥脆.
