Oh My Word
Do we know one another well enough for me to share this recipe with you? Are we this close? This is not a secret recipe. None of my recipes are secret (clearly). HowEVER, and I am not Proud of this fact, there have been moments when I have felt a *pang* when I have been asked for this recipe. I have felt somewhat guarded about it. I know I know. It’s so childish. I did say it was not a proud moment for me, didn’t I? There is just something so special about these cookies. They are like a Brownie in Cookie Clothing. So you think you’re going to have a chocolate cookie, which would be lovely indeed. But the consistency is really similar to that of a brownie. Well, it’s not so much the consistency as it is the texture. These little darlin’s have brownie-ocity. Brownie-itis (no, that sounds infectious).
They’re Brownie-OLA. Makin’ some copies. Gettin’ some coffee. The Brownie-nator. The Brownie-man. Okay. I’ll stop.
Brownies in Cookie Clothing (f/k/a Chocolate Molasses Cookies)
Make DRY MIX by combining the following in a small bowl, then set aside:
1 1/4 cups Four Flour Bean Mix
1/2 tsp. xanthan gum
2 tbsp.* unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
*You’re careful to note that “tbsp” is TABLEspoons, and “tsp” is TEAspoons, right? I’m a little OCD about those sort of things in recipes, and I repeat them to myself as I measure out the ingredient in question, so afraid am I that I will inadvertently substitute tablespoons for teaspoons, and vice versa. But you’re better than I am, right? You’re less neurotic, but sufficiently Type A that you pay careful attention to important details? Say ”yes.” Maybe from now on I’ll abbreviate tablespoons like this: tBsp. Okay. Now I feel better. I’m glad we had this talk.
NOW, in a large microwave safe bowl, MELT 4 oz. semisweet chocolate and 1 stick (8 tBsp.) unsalted butter (cut it into chunks to make things easier) in 30 second increments, stirring after each until the chocolate is nearly melted. Stir to finish melting. Set aside to cool a bit.
When cool, MIX IN to chocolate mixture the following, one at a time:
2/3 cup brown sugar (light, if you have it; otherwise use dark, no problem-o)
1 large egg, lightly beaten
2 tBsp. dark, unsulfured molasses
1 tsp. vanilla extract
Add in DRY MIX, and stir to combine. It will be GORGEOUS. It glistens and is relatively firm to the touch.
Scoop the dough by the tBsp. and roll into balls. Place 2″ apart on a rimmed baking sheet lined with parchment paper.
Bake at 350 degrees for about 12 minutes, until the tops have that crackled appearance. They will be soft to the touch, but fret not. Allow them to cool 5-10 minutes and then transfer to a wire rack to cool completely.
They freeze beautifully. That phrase always makes me think of “Steel Magnolias,” when Annelle says, “This is in the ‘Freezes Beautifully’ section of my cookbook. I wanted to bring something that freezes beautifully.” I love that movie. I absolutely adore Dolly Parton, and I cry like a baby when Shelby dies. I wish I were from the South. I could do with some Southern Hospitality. *sigh*
Enjoy!
Warmly,
Nicole
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{ 4 comments }
I swear, you are so funny that I actually read your recipes just for fun, FOR FUN, and as a side-bar, they are helping me get over my life-long baking-phobia. My children are grateful.
Hi, Melissa,
You made my day. Thank you for saying that. Baking is easy. Just follow the recipe. No need to take a detour if you’re not comfortable. Walk this way….
Warmly,
Nicole
Hi Nicole,
I just used this recipe today as an alternative for someone who only eats brownies on her birthday. I would say it was risky, except that your recipes never fail me. After I made these delicious treats, I was not surprised that I should have doubled the batch! I think they will be a hit for my sister tomorrow. Also, this recipe made me realize how much I like working with molasses. :) Thank you!
Peace,
Jessy
Hi, Jessy,
I’m so glad they worked out for you!
Warmly,
Nicole