Chocolate dipped brownie mounds! Doesn't that sound like a beautiful thing indeed?
The fact is, these little cookie-confections are as delicious as they look. And if you live in a small household like I do, the fact that the recipe yield is fairly small is a Good Thing, because you'll have enough to enjoy but not so many that they'll go stale in your kitchen.
This handy little recipe is courtesy of the new book 175 Best Small-Batch Baking Recipes. It's a great little book will all sorts of small-yield recipes, from cookies and cakes to no-bake treats as well. It's a worthwhile volume!
Here's a recipe excerpt from the book. It's courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Chocolate-Dipped Brownie Mounds
Bite-size brownies dipped in chocolate are easy to make from a roll of chocolate refrigerator cookie dough.
Makes about 12 cookies
- Preparation: 25 minutes
- Chilling: 21⁄2 hours
- Baking: 14 minutes
- Freezing: excellent
TipP Sift cocoa powder before using, to remove any lumps that have formed during storage.
You'll need: a baking sheet, greased or lined with parchment paper
- 1⁄3 cup all-purpose flour (75 mL)
- 4 tsp unsweetened cocoa powder, sifted (20 mL)
- 1⁄8 tsp baking powder (0.5 mL)
- 1⁄8 tsp baking soda (0.5 mL)
- Pinch salt
- 2 tbsp butter, softened (30 mL)
- 3 tbsp granulated sugar (45 mL)
- 1 egg yolk
- 11⁄2 oz semisweet chocolate, chopped (45 g)
- 1⁄4 tsp vegetable oil (1 mL)
1. Cookies: In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, using a wooden spoon, beat together butter, sugar and egg yolk, until creamy. Gradually add flour mixture, beating well. Shape dough into a 12-inch (30 cm) cylinder. Wrap with plastic wrap and refrigerate until firm, at least 2 hours.
3. When ready to bake, preheat oven to 350°F (180°C).
4. Using a sharp knife, cut roll into 3⁄4-inch (2 cm) slices. Place slices cut side down on prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
5. Bake in preheated oven for 10 to 14 minutes or until set around the edges but still soft in the center. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
6. Chocolate Dip: In a small microwave-safe bowl, combine chopped chocolate and oil. Microwave on Medium for about 1 minute, stirring halfway through, until melted and smooth. Dip one side of each cookie into melted chocolate, covering half the cookie. Set on a wire rack placed over a sheet of waxed paper. Refrigerate for 20 minutes to set the chocolate.
There is no need for an electric mixer when making small batches of cookies. You can get the butter-sugar mixture to a light, creamy consistency by beating it with a wooden spoon.