Fans of brownies and chocolate will love this recipe!🍫😍These are some of the best chocolate cookies I have ever eaten – delicately crispy and also perfectly soft and moist, just like a real brownie, with pieces of melting chocolate and crunchy almond flakes. They smell, taste, and look amazing, and you simply have to bake them! 💕 For me, it’s a chocolate bomb, and just one cookie will satisfy the craving for chocolate for a long time!
I found the recipe on , but I wouldn’t be myself if I hadn’t made some changes – instead of pecan nuts, I used almond flakes, and most importantly, I intensified the mega-chocolaty flavor… with sea salt! I wasn’t disappointed – the robust and sweet taste of chocolate combined with the salt grains is a hit, and the cookies taste sensational! 💣
Brownie Cookies With Sea Salt (insanely chocolaty)
- 1 cup = 250 ml
- for 16 – 18 cookies .
60 g butter
170 g dark chocolate
2 eggs (at room temperature)
150 g sugar
50 g flour
2.5 tablespoons dark cocoa
0.25 teaspoon sea salt (coarse) + a little for sprinkling
0.25 teaspoon baking powder
50 g flaked almonds (or pecans, walnuts, etc.)
50 g milk chocolate
- Put the butter in a pot and start melting it over a low heat, halfway through adding the dark chocolate broken into cubes. Set the pot aside to cool slightly.
- In a bowl, beat the eggs with the sugar until light and fluffy, for about 5 minutes, until the sugar has completely dissolved. Then pour in the chocolate mixture and mix until smooth.
- Now add the flour, cocoa powder, salt and baking powder and mix or blend on a low speed until there are no lumps. Sprinkle in the almond flakes (or chopped nuts) and the finely chopped chocolate and stir again thoroughly but briefly. Cover the bowl with cling film and place in the freezer for 10 minutes.
- Preheat the oven to 175 degrees C (up and down, no fan). Line an oven tray with baking paper. Scoop a spoonful of the mixture at a time and place it on the baking tray, spacing it. Bake the cookies for 10 minutes. When they are soft out of the oven, sprinkle them with grains of salt and leave them on the baking tray to cool completely.