I’m a big fan of brownies. Who isn’t, right?? So you can’t really go wrong with brownie cookies. For this batch, I opted to go gluten-free… I love baking for my friends and family, and a fair amount of them can’t have gluten. Brownies are a very easy recipe to adapt to be GF, so this is the perfect recipe to have in my arsenal.
With Easter just around the corner, I thought it would be fun to add some mini eggs for a festive touch, and Tyler found these cute micro mini eggs, which were the ideal size.
They turned out gooey and chewy, rich and balanced… Trust me, you’re going to want to make a batch of these cookies ASAP!
Here’s a short video showing some of the steps:
Gluten Free Brownie Cookies with Micro Mini Eggs
Gluten Free Brownie Cookies with Micro Mini Eggs
Servings: 14 cookies
Ingredients
- 215 grams dark chocolate I use semi-sweet chocolate chips
- 113 grams unsalted butter
- 2 large eggs
- 1 large egg yolk
- 125 grams brown sugar
- 125 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 125 grams Gluten Free flour I use Bob’s Red Mill 1-to-1
- 25 grams cocoa powder
- 1 teaspoon baking powder
- Flaky Sea Salt
Instructions
- Preheat the oven to 350°F
- Line two sheet trays with parchment paper or silicone mats and set them aside.
- Place chocolate and butter in a heat-proof, microwave-safe bowl.
- Microwave for 3 minutes, stirring every 1 minute, until chocolate is fully melted and mixture is combined.
- Combine the eggs, egg yolk, both sugars, vanilla, and espresso powder in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until thick and fluffy (4-6 minutes).
- Add the chocolate-butter mixture. Mix until combined for 30-45 seconds, scraping down the sides of the bowl as necessary.
- In a separate bowl, sift together gluten-free flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix together by hand (with a spatula), so as not to over-mix. Add the mini eggs, if using, and fold until evenly distributed.
- Using a cookie scoop (or heaping tablespoon), scoop clumps of batter approximately the size of golf balls onto the prepared cookie sheets. The cookies will spread when baking, so be sure to space them apart – no more than 6 on a regular sized cookie sheet.
- Sprinkle each cookie with some flaky sea salt.
- Bake one tray at a time for 12 minutes, until the edges of the cookies are set and the tops are crinkled.
- Allow the cookies to cool for at least 5 minutes on the cookie sheet before attempting to move them (they will be very soft when they first come out of the oven).
- Store cooled cookies in an airtight container at room temperature for up to 5 days.