miniChef

Chocolate and nut brownies

🌐 gotvach.com
🌍 Bulgarian

Ingredients

330 g flour

a pinch of salt

1/2 tsp baking powder

225 g softened butter

250 g sugar

50 g brown sugar

2 large eggs

1 tsp rum extract

90 g good quality cocoa

Method

In a bowl, combine the flour, salt, and baking powder and mix. Set aside.
In another bowl, beat the softened butter with the two types of sugar with an electric mixer until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, mixing well after each addition, and add the essence.
Add the cocoa and mix until it is absorbed into the mixture.
Carefully add the flour and mix (it is most convenient to use the mixer's dough attachments) until it is absorbed.
Wrap the dough in fresh foil and refrigerate for at least an hour.
For baking - preheat the oven to 180°C.
Divide the dough in half and refrigerate one half.
Roll out the other half on a floured surface (or on parchment paper). If it sticks too much, roll it out between two sheets of parchment paper.
Cut out cookies with the desired shape. The cookies should be relatively thick (1.5 cm). Arrange them on a baking sheet lined with parchment paper, leaving some space between them. Bake for 8-10 minutes to keep them moist and soft. If they stay in the oven longer, they will become dry and crumbly.
Repeat the same process with the second half of the dough, using the scraps from the cut-outs as well. The dough that is not being used at the moment should be kept in the refrigerator, because if it is soft it will stick and it will be difficult to shape the cookies.
When they are ready, remove them from the oven and while they are still warm, decorate them with chocolate chips, chopped nuts, or anything else you like. When they cool, "sprinkle" them with melted white chocolate, which will additionally secure the nuts.