Eosinophilic Esophagitis Friendly Classic Brownie Cookies
Total time1 hr 14 min
Prep time20 min
Cook time24 min
5.0(10)
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Learn more →Ingredients
18 servings
- 6 oz dark chocolate (70% cacao), roughly chopped
Chef's tipPick a bar close to the cacao % the recipe names (e.g., 60-70%). A higher % tastes darker and less sweet. - 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large eggs, room temperature
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup semi-sweet chocolate chips
Instructions
- 1
Combine the chopped dark chocolate and butter in a large saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
- 2
Using a hand mixer or stand mixer, beat the eggs and granulated sugar in a large mixing bowl on medium-high speed for 3–4 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon.
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