Brownie Cookies with Rhubarb & Vanilla Bean

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A friend of mine brought me a chocolate bar for cooking from her trip to France and the first thing that came to my mind were these cookies. They are soft and fudgy on the inside. Rich but not overly sweet, and the tartness of the rhubarb still comes through.

This recipe makes about 30 cookies.

Ingredients:

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

For the rhubarb:

2 rhubarb stalks

1 tablespoon of butter

1 vanilla bean or 1 tablespoon of vanilla essence

1 tablespoon of sugar

 

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

In the meanwhile, start preparing the rhubarb. Slice the stalks in two lengthwise. Then finely slice them.

Place the butter with the sugar in a pan over medium heat. Once the butter has melted, add the rhubarb and vanilla and cook for 1 minute while stirring. Then transfer the rhubarb to a fine mesh sieve with a bowl underneath to catch all the liquid. Let it sit there until the chilling time for the cookie dough is up.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Discard the juice from the rhubarb and place the rhubarb in a small bowl.

Take the cookie dough out of the fridge and grab about 2 tablespoons of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Place about 1 teaspoon of the rhubarb on top of each ball and press with your fingers so it sticks. Bake the cookies for 10 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

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Brownie with Peanut Butter Cookie Crust, Whisky Caramel Sauce and Sea Salt

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I had been craving something very rich. I ate chocolate and cookies but they didn’t cut it. I wanted to make a slightly salty dessert and this happened to satisfy my winter munchies. It’s rich, fudgy on the inside, crunchy peanut butter bottom, some caramel on top and some sea salt. It ticked all the boxes. My hubby and I shared the last piece before having breakfast.

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This recipe is for a 19cm round cake mold. I used one with a detachable bottom.

Ingredients:

For the peanut butter cookie crust:

½ cup of smooth peanut butter

56grs of softened butter

¼ cup + 2 tablespoons of white sugar

¼ cup of packed brown sugar

1 small egg

1 teaspoon of milk

½ teaspoon of vanilla essence

½ cup + 2 tablespoons of all-purpose flour

½ teaspoon of baking soda

¼ teaspoon of baking powder

Pinch of salt

For the brownie:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Whisky caramel sauce:

½ cup of sugar

2 tablespoons of water

¼ cup of heavy cream

¼ teaspoon of vanilla essence

½ tablespoon of Whiskey

½ a tablespoon of salted butter

Extra:

Sea salt

Blueberries

 

Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit  to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries. Enjoy!

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