You are here

Delighting Brownie Chink Cookie

bosie76nyc's picture
These gorgeous brownie chunk cookies are perhaps the best treat for the chocolate-lovers. The elaborate recipe uses dark chocolate ganache, white chocolate cream and peppermint frosting.
Ingredients
  All purpose flour 2 2⁄3 Cup (42.67 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Unsalted butter 1 Cup (16 tbs) (2 Sticks Room Temperature)
  Eggs 3 Large
  Egg yolk 1 Large
  Unsweetened cocoa powder 1 1⁄4 Cup (20 tbs), sifted
  Ice water 2 Cup (32 tbs)
  Heavy whipping cream 1 1⁄3 Cup (21.33 tbs)
  Bittersweet chocolate 14 Ounce, chopped
  White chocolate 12 Ounce, finely chopped (High-Quality Such As Lindt Or Perugina)
  Heavy whipping cream 3 Cup (48 tbs), chilled, divided
  Sugar 2 1⁄4 Cup (36 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg whites 3 Large
  Light corn syrup 1 Tablespoon
  Peppermint extract 1⁄2 Teaspoon (Pure)
  Bittersweet chocolate 1 Tablespoon
Directions

Reviewer’s Note:

Directions for Preparing the cake:
• Position rack in center of oven; preheat to 350°F.
• Butter two 9-inch-diameter cake pans with 2-inch-high sides.
• Dust pans with flour; tap out excess.
• Whisk first 4 ingredients in medium bowl to blend.
• Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk.
• Add cocoa and beat until well blended.
• Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
• Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes in pans on racks 15 minutes.
• Invert cakes onto racks and cool completely.
• DO AHEAD Can be made 1 day ahead.
• Wrap in foil; store at room temperature.

Directions for Preparing the Dark chocolate ganache:

• Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat; add chocolate and whisk until melted and smooth.
• Transfer to small bowl. Chill until firm enough to spread, (about 1 hour).
• DO AHEAD Can be made 1 day ahead.
• Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

Directions for preparing the white chocolate cream:
• Place white chocolate in large heatproof bowl.
• Bring 1 cup cream to simmer in saucepan.
• Pour hot cream over white chocolate.
• Let stand 1 minute; whisk until smooth.
• Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours.
• DO AHEAD Can be made 1 day ahead. Chill.
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
• DO AHEAD Can be made 3 hours ahead.
• Cover and chill. Re-whisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Directions for preparing the peppermint frosting:
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
• Whisk by hand to blend well.
• Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk, until mixture resembles marshmallow creme and ribbons form when whisk is lifted, (8 to 9 minutes).
• Whisk in peppermint extract.
• Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, (7 to 8 minutes).

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

For more information please visit:http:/bakeittilyoumakeit.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Flour
Interest: 
Kids
Servings: 
12
With celebrations looking up, you would like to try your hands in making cookie which are exceptional and you have never tried before. Brownie cookie is a favorite among all and very easy to prepare. A melt in mouth dessert using flour, sugar and butter, they come out looking enticing and gorgeous.

Rate It

Your rating: None
4.416665
Average: 4.4 (3 votes)

5 Comments

veg.foodie's picture
This seems to be a treat fit for gods!!...... I really marvel at the way you whip up these sinful and gorgeous desserts all by yourself.. I guess once i get part the overwhelming length of the preparation, i can do this..with a little help of course :)
Anonymous's picture
is this guy on drugs
Indzz's picture
Really wound out process but i guess its worth it..gee.. i dont have half the stuff at home though but i just have to try this brownie chunk recipe..also chef..i wonder if you can alter the video angles once in a while or zoom in or out cos it will liven up the video..thanks..
foodpsychologist's picture
The Brownie Chunk Cookies look really delicious . But the process being very elaborate, I think I can try it out only for very special occasions.
Hearty.meatlover's picture
Chef! I love any kinda desserts or short bites...and surely will try out this elaborate brownie chunk cookies recipe too. However, if you could please guide me with a shorter and simpler version of a cookie recipe, that would be fabulous :)