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My best loved dessert recipe — 8 January 2016

My best loved dessert recipe

You all asked for it, so here it is.  Read it below or Download PDF.


Salted Dark Chocolate Brownie Cookies  

Recipe by: Jason Seaux

INGREDIENTS NUTRITIONAL INFO
  • 3 cups gluten-free powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. dark chocolate chips (60% cacao)
  • 3 tablespoons cacao nibs (optional)
  • Calories (kcal) 80
  • Fat (g) 3
  • Saturated Fat (g) 1
  • Cholesterol (mg) 5
  • Carbohydrates (g)13
  • Dietary Fiber (g) 1
  • Total Sugars (g) 12
  • Protein (g) 1
  • Sodium (mg) 60

 

PREPARATION INSTRUCTIONS

  1. Place racks in lower and upper thirds of oven; preheat to 350°.
  2. Combine powdered sugar, cocoa powder, and salt in a large bowl and stir until well blended.
  3. In a separate bowl whisk egg whites to a firm meringue.
  4. Fold powdered ingredients into the meringue, ¼ cup at a time, until half the powdered ingredients have been added.
  5. Add whole egg and stir to combine.
  6. Add remaining powdered ingredients ¼ cup at a time.
  7. Add dark chocolate chips and the optional cacao nibs.
  8. When the batter starts to come together continue by kneading the mixture in the bowl until all ingredients are fully integrated and there is little to no powdered ingredients remaining.
  9. Remove from mixing bowl to a cool surface dusted with powdered sugar and form the mass into a log shape about 1 ¾” thick.  Slice into medallions ½” thick.   Place the medallions standing on edge onto parchment lined baking sheets 2” apart.
  10. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, about 14–16 minutes.
  11. Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up), or place baking sheet directly from oven in the freezer for 3 to 5 minutes to chill the exteriors of the cookies for immediate service and a delicious gooey chocolate filled center.

 

DO AHEAD:  Cookies can be baked 3 days ahead and stored airtight at room temperature.

 

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