A Year of Brownies - June

It's June, it's summer, it's HOT! Can't have the oven on for too long, so brownies, layered with ice cream from the lovely, Foodbeam? Hear hear! Only I never got so far as to do the cookie sandwiches - I just ate my cookies alongside banana ice cream from ParadIS. It was lovely!

This is a cookie, but unlike most cookies I make, there's no creaming of butter and sugar. Instead, you go the standard brownie route: melt chocolate and butter together, beat eggs and sugar, mix the two and add flour mixture. The batter ends up somewhat stiffer than a regular brownie batter, but only by a whisker.

These cookies use brown sugar - that's new, only my standard recipe has a mix of brown sugar and regular sugar. There's a - in comparison - tiny bit of sugar (30 grams), but that is more than made up for by the amount of chocolate - 200 grams. I used Valrhona Guanaja 70%.

chocolate:egg:sugar ratio:
Standard (January): 110:2:300
Meyer (February): 100:2:125
Nigella (March): 125:2:170
Smitten Kitchen (April): 85:2:265
Dodge's/Scharffen-Berger (May): 60:2:60Foodbeam (June): 200:2:150

While a cookie by nature, texture-wise, these are almost a brownie. They come together super quick, the dough keeps and bakes really well from the freezer, and they get that crackly surface a proper brownie should have. They're in it to win it, The chocolate taste is rich and dark, but if I am to be brutally honest, they aren't brownies - they don't have the squidge, the je-ne-sais-quoi - and they're not square. But they're awfully good, and no bad substitute for a brownie. When I was to place these on the ever evolving LIST, they actually came out no. 3. So there.

I only got 20 cookies out of the recipe, not 20 sandwiches.

(btw., Foodbeam - or Fanny, as she is named - has moved to Sweden and now blogs over at Comme un Lait Fraise)

1. Nigellas Brownies
2. The Little Red Barn Baking Book's Brownies
3. Foodbeam's Brownie Cookies
4. Meyer's Brownies
5. Smitten Kitchen Brownies
6. Jim Dodge's Cakey Brownie


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