Salted brownie cookies

Salted brownie cookies: Addictively delicious. Image: Carla Zinkfontein.

Salted brownie cookies – The ultimate addiction

If you love chocolate brownies but want to break the sweetness thereof, these salted brownie cookies are definitely for you.

Salted brownie cookies

Salted brownie cookies: Addictively delicious. Image: Carla Zinkfontein.

Enjoy the most tempting combination of flavours with these salted brownie cookies. The rich, luxurious dark chocolate brownies pair incredibly well with a touch of salt resulting in a sweet-and-salty taste on the palate.

If you love chocolate brownies but want to break the sweetness thereof, these salted brownie cookies are definitely for you. This recipe manages to master the delicate balance between sweet and salty expertly.

Preparing these mouth-watering snacks takes only about 30 minutes whereafter you have 22 of these beauties to enjoy. No doubt that you will love these tasty gems as much as we do. So why not prepare a double batch from the moment you decide to bake these cookies? You will thank yourself afterwards.

If you are tired of all the usual teatime biscuits, give these salted brownie cookies a try. It is worth every bite. Let us know in the comments of this recipe if you have tried to bake these little chocolate wonders.

Salted brownie cookies recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy
Servings

22

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 94 grams flour

  • 2 tablespoons unsweetened cocoa powder, sifted

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 226 grams semisweet chocolate, finely chopped (recommended: 70% chocolate)

  • 57 grams unsalted butter, cubed

  • 2 large eggs, at room temperature

  • 100 grams sugar

  • 92 grams light brown sugar

  • 1 teaspoon vanilla extract

  • 85 grams semisweet chocolate chips

  • flaky salt, for topping

Method

  • Preheat the oven to 180°C and line a baking sheet with parchment paper.
  • Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
  • Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  • Combine the eggs, sugar, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in the melted chocolate for 1 minute.
  • Add the flour mixture and mix at low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  • Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheet, spacing cookies 3 inches apart.
  • Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt.
  • Let cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

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