Black bottom brownie cookies recipe for chocolate lovers

Ingredients for Black bottom brownie cookies

• 225 g caster sugar

• 80 g unsweetened cocoa powder

• 150 g unsalted butter, cut into small pieces

• 5 ml kosher salt

• 2.5 ml vanilla extract

• 2 cold large eggs

• 65 g plain flour

• 42 g caster sugar

• 6 g cornflour

• 1.25 ml kosher salt

• 115 g cream cheese, at room temperature

• 35 g chopped bittersweet chocolate (about 40 g)

• flaky sea salt (optional)

How to make Black bottom brownie cookies

1. Heat sugar, cocoa powder, butter, and kosher salt in a medium heatproof bowl set over a medium saucepan of barely simmering water, ensuring the bowl does not touch the water. Stir occasionally until the butter has melted and the mixture is hot enough to quickly remove your finger after dipping it in for a taste, about 15 minutes. (Don’t worry if the mixture appears gritty.) Let it cool until warm, approximately 5 minutes.

2. Stir in the vanilla extract using a wooden spoon. Add the eggs one at a time, stirring vigorously after each addition until the mixture appears thick and glossy. Incorporate the flour and mix until combined, then beat vigorously with a wooden spoon or rubber spatula until shiny and homogeneous, about 1 minute.

3. Cover the bowl with cling film and freeze for at least 8 hours or overnight.

4. Whisk together the sugar, cornflour, and kosher salt in a small bowl until well combined.

5. Using an electric mixer on medium-high speed, beat the cream cheese in a large bowl until smooth. Add the sugar mixture and continue to beat until fully combined. Fold in the chocolate. Cover the bowl with cling film and freeze until very firm, at least 8 hours or overnight.

6. Position the oven racks in the top and bottom thirds, then preheat the oven to 180°C (conventional). Line two rimmed baking trays with parchment paper or silicone mats. Let the dough sit at room temperature for 5–10 minutes.

7. Using a spoon dipped in hot water, scoop 20 balls of dough (about 25 g each) and roll them into smooth balls with your hands. Make an imprint in the centre of each ball using your thumb, then fill each indent with about 5 ml of cream cheese filling. Flatten the edges of the dough to form a circle about 7.5 cm in diameter with the filling in the middle, as if making a dumpling. Fold the dough over the filling to cover it completely and pinch to seal. Arrange the cookies on the prepared trays, spacing them at least 7.5 cm apart. For best results, freeze the dough for 10 minutes.

8. Bake the cookies, rotating the trays halfway through, until the edges are set and firm (the centres may appear slightly shiny and wet), about 12–14 minutes. Sprinkle the cookies with sea salt while still warm, then let them cool on the baking trays until firm. Transfer to a wire rack and allow to cool completely.

9. Do Ahead: The cookies can be baked up to 2 days in advance. Store them in an airtight container in the fridge. Unbaked assembled cookies can be made up to 2 months in advance. Freeze them on baking trays, then transfer to freezer bags and keep frozen.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.