Next month we’re publishing The Vegan Baking Bible by Karolina Tegelaar, and to celebrate here is a lovely recipe from the book for delicious Brownie Cookies!
BROWNIE COOKIES
Chocolate cookies, fudge cookies or brownie cookies (‘brookies’), are classic American cookies that are traditionally made from brownie batter baked into cookies. In the past, it wasn’t possible to veganize these cookies as they contain too much fat and chocolate, but by emulsifying these ingredients together I have managed to veganize them with a perfect result. They are incredibly fudgy and will keep nice and soft for a long time. Using ó teaspoon baking powder makes thick cookies like the ones in the picture opposite, but if you use 1 teaspoon baking powder you get larger, thinner cookies, like the ones you get in cafés.
200g dark chocolate with 70% cocoa solids
50g margarine
100ml aquafaba
1 tsp vanilla extract
180g icing sugar
120g plain flour
20g cocoa powder
1/2 tsp baking powder
1pinch salt
50g chocolate buttons (optional)
Preheat the oven to 175°C/350°F/gas 4. Line a baking tray with baking paper.
Melt the margarine and chocolate in a bowl in the microwave or over a water bath on the hob. Once melted, carefully blend in the aquafaba and vanilla extract using a hand blender.
Mix together the icing sugar, plain flour, sifted cocoa powder, baking powder and salt in a bowl and fold into the melted chocolate mixture. Leave the dough to rest for 10–20 minutes; it should firm up so that you can shape it into balls with your hands.
Shape the dough into balls and place on the baking tray. If you are using 1 teaspoon of baking powder to make thinner cookies the balls should be well spaced out. Bake in the centre of the oven at 175°C/350°F/gas 4. For a 4cm ball of dough, 8–10 minutes is about right. For larger balls, around 5–6cm, bake for around 10–12 minutes.
It’s a good idea to test bake a cookie. If they end up too thin, work in a bit more flour. Leave to cool on the tray, as they are very soft when they come out of the oven.
This brownie cookie recipe features in Karolina’s new book The Vegan Baking Bible
