Crinkly Brownie Cookies with Pistachio Cream
Crinkly Brownie Cookies with Pistachio Cream - This easy Brownie Cookie recipe comes with a rich and creamy Pistachio filling! It is based on my recent and popular Pistachio Brownie recipe as well as my Brownie Cookie Recipe (brookies). As with any Brownie recipe, Brownie Cookies are shiny and crinkly at the top, fudgy in the middle and crispy at the edges.
Ingredients
- 16 flat tsp Pistachio Cream
- 200 g Dark Chocolate 70 %
- 125 g Butter
- 2 tablespoon Cocoa Powder
- 2 large Eggs
- 175 g Caster Sugar
- 75 g Light Brown Sugar
- 140 g Plain Flour
- Sea Salt Flakes
Instructions
- Line 3 baking trays with baking/parchment paper.
- Place Butter and Chocolate in a heatproof bowl and place over a pan of gentle simmering water (make sure the bowl does not touch the water). Allow to melt completely, give it a stir and then set aside.
- Sieve in the Cocoa Powder and mix in. Doing it a this stage gives the Cocoa a chance to bloom meaning you get the best and richest cocoa flavour.
- Place Eggs and Sugar in a bowl and whisk till the mixture is very pale, light, shiny and thick. About 5 minutes. You can do this with an electric hand mixer or use a stand mixer with the whisk attachment.
- Pour the melted Chocolate and butter mixture and mix for about a minute.
- Fold in Flour gently and and mix until just combined. The batter will be thick and fudgy.
- Preheat the oven to Gas Mark 4, 180 C, 350 F.
- Line a baking tray with grease proof baking paper.
- Add 1.5 tablespoon Brownie batter to a baking tray. Add a blob of Pistachio paste on top. Then top with half a teaspoon of Brownie cookie batter. Just enough to cover the Pistachio cream.
- Continue with remaining Cookies. I do this over 3 trays to ensure there is space between Cookies
- Bake the brownie cookies for 12 minutes until the tops are crinkly and they are just set. Leave to cool on the tray before serving.
Notes
Tips for making Pistachio Brownie Cookies
Eggs and Sugar
In order to achieve the perfect crinkly and shiny top, your Eggs and Sugar have to be whisked for at least 4-5 minutes. The mixture will be pale, fluffy and voluminous .Allow the cookies to cool after baking
Brownie Cookies need time to set after baking. If you attempt to pick one up too soon, they will break. Leave them to cool for 20 minutes before using a spatula to remove them to a cooking rack or plate.Use room temperature Eggs
Cold Eggs don’t whip as easily.Don't over bake the Brownie Cookies
For perfect fudgy cookies with crisp edges, stick to 10 - 12 minutes baking time. Any more then that and the Cookies will be overbooked and therefore cakey rather then fudgy.Variations
Add Kataifi Pastry Like the viral Dubai Chocolate, you can mix some Kataifi pastry lightly toasted in Butter or Ghee into the Cookie batter. Make Brownie Sandwich Cookies You could turn these cookies into Sandwich Cookies by making a Pistachio version of the filling in this Peanut Butter Brownie Sandwich Cookie (minus the jam). Use an alternativeto Pistachio Cream Use Nutella, Tahini, Biscoff or Peanut Butter in place of the Pistachio Cream. Or any spread that you love!How to store Brownie Cookies with Pistachio Cream
Once baked, store the Brownie cookies in the airtight container for up to 4 days.How to freeze
Chocolate brownie also freeze well. Allow the cookies to cool completely, then freeze them on the baking tray in a single layer, until they are frozen. Transfer to a freezer friendly air tight container. Thaw in the fridge overnight, or at room temperature.Frequently Asked Questions
Can this recipe be doubled?
Yes this recipe can easily be doubled or even tripled.Nutrition
Calories: 233kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 63mgPotassium: 125mgFiber: 2gSugar: 19gVitamin A: 234IUCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!
