Brownie Bites Cookies. And they like it.

These big cookies were a hit with the testers. Don’t let the fact that the recipe looks like a lot of work deter you from giving them a try: they’re worth it and not hard to prepare.
It goes without saying that if you prefer smaller cookies, you should simply adjust the baking time accordingly: the cookies should be golden brown around the edges.

The brownie batter makes for a thin layer, which works out well for it to be cut into chunks for the cookies. Feel free to double the brownie recipe if you want leftovers, but remember to adjust the baking time (15 to 20 minutes) if you choose to do so.
Be sure to prepare the brownies in advance so that they have enough time to cool down before being cut into chunks.

If you already have brownies sitting in the fridge, you can use them instead of the ones here. But in the words of Shelly, “This brownie batter tastes exactly like the homemade frosting my mum used to make when I was a kid – or at least my memory of it. Damn.”

Damn straight.

For the brownies:
Non-stick cooking spray
1/3 cup (75 g) nondairy butter
1/2 cup plus 2 tablespoons (120 g) Sucanat
1 teaspoon pure vanilla extract
2 tablespoons (30 g) vanilla soy or other nondairy yogurt
3/4 cup (90 g) light spelt or (94 g) all-purpose flour
1/4 cup (20 g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon fine sea salt

For the cookies:
1 cup plus 2 tablespoons (216 g) raw sugar
3/4 cup (180 ml) walnut, peanut, or canola oil
2 tablespoons (30 ml) pure vanilla extract
1/2 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (90 ml) plain soy or other nondairy milk
3 cups (360 g) whole wheat pastry flour
1 1/2 teaspoons baking powder

To make the brownies: Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with non-stick cooking spray.
With an electric mixer, cream butter and Sucanat until light and fluffy.
Stir in vanilla and yogurt.
Sift flour, cocoa, baking powder, baking soda, and salt on top of the wet ingredients.
Stir dry ingredients into wet.
Place and level batter into prepared loaf pan.
Bake for 10 minutes, or until the sides of the brownie start to pull away from the pan.
Let cool in pan, on top of a wire rack, and chill before slicing. Cut into medium to large chunks. Set aside.

To make the cookies: Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a large bowl, whisk together sugar, oil, vanilla, salt, and milk until combined.
Sift flour and baking powder on top of the wet ingredients.
Stir dry ingredients into wet.
Fold in brownie chunks, or use your hands to gently incorporate them.
Divide into 12 (about 1/4 cup each) portions of dough.
Flatten onto prepared cookie sheets: the cookies won’t spread much while baking, but leave 1 inch (2.5 cm) in between anyway.
Bake for 16 minutes. Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 12 cookies

  • Sarah says:

    What an insane and fantastic idea. I’m always having to decide between cookies or brownies. Now I don’t have to!

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