Posted by: Jonjon | January 8, 2009

Brownie – Chewy Brownie Cookies 9.5/10 on January 08 2009 and Brownie – Quick & Easy 7.5/10

Brownie – Chewy Brownie Cookies 9.5/10 on January 08 2009


• 3 tablespoons shortening 40g
• 1/3 cup and 1 tablespoon and 1 teaspoon packed brown sugar 90g
• 3/4 teaspoon water 4ml
• 3/4 teaspoon vanilla extract 4ml
• 1/2 eggs
• 1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour 50g
• 1 tablespoon and 1-1/2 teaspoons baking cocoa 8g
• 1/8 teaspoon salt 0.8g
• 1/8 teaspoon baking soda 0.3g
• 1/2 cup and 1 tablespoon semisweet chocolate chips 95g
• 2 tablespoons and 3/4 teaspoon chopped walnuts or pecans 15g

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.
This recipe was in perfect balance. You end up with a very tough dough, and what happens is that because tough doughs take less time to bake, it was done in about 8minutes in the oven. After cooling, the outside was crispy, and the inside chewy due to the melted chocolate chips. I took one out on the 8th minute and let it it cool. It was a bit soft, but after cooling it became crispy with a more chewy centre. However, the 11th minute cookies became crispy and less chewy on the inside, so that’s the difference. Could have made them thicker too, mine one was too flat so I didn’t get enough of that chewy centre.

Brownie – Quick & Easy ?/10 on 05/01/2009
and 7.5 on second attempt 08/01/09

• 1/2 cup white sugar 100g
• 1/4 cup butter 55g
• 2 tablespoons cocoa powder 10g
• 1/4 teaspoon vanilla extract 1ml
• 1 eggs
• 1/4 cup and 2 tablespoons all-purpose flour 45g
• 1/8 teaspoon baking powder 0.6g
• 1/8 teaspoon salt 0.8g
• 2 tablespoons walnut halves 10g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 20 bars.
1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.
Reduce Flour by 33%
Reduce butter by 25%
Reduce eggs by 25%
Add 50% more cocoa powder

Conclusion 2
This recipe originally had defects, and several changes from people’s reviews were changed to remedy the disastrous recipe. The dough could not be used as drop cookies, and must be contained in a tray. These are not supposed to be cookies, rather square cubed brownies. However, the end result for the taste was not that exciting. It tasted just like sweetened cocoa powder, but still better than any other cookies sold elsewhere.

I did two variations
Variation 1 = This was the normal recipe with the above changes. However, it turned out a bit liquidy. Anyways, this was supposed to be normal I guess because these were not supposed to be drop cookies, though I made them that way so they ended up as like kinda flat biscuits. However, they were crunchy, and sweetness was just about right. It’s better than any chocolate cookie out there but it was not that exciting.

Variation 2 = Because it was a bit liquidy, I put some more flour into the remaining dough to make it a bit more solid, perhaps 30% more solid? They turned out a bit cakey, like moist cakes, and a bit floury because now I have just tipped the balance of the sugar and cocoa flower etc.


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