Biscuits style brownies en extra
2 portions
Ces biscuits style brownies sont un rêve pour les amateurs de beurre d'arachides et de chocolat! La riche pâte à biscuits au chocolat est parsemée de pépites de chocolat et remplie d'un centre décadent au beurre d'arachides pour une expérience encore plus appétissante.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
6 cs
Beurre d'arachide
(Contient Arachides)
¼ tasse(s)
Poudre de cacao
1.5 tasse(s)
Farine tout usage
(Contient Blé)
½ tasse(s)
Cassonade
⅓ tasse(s)
Sucre blanc
½ cc
Bicarbonate de soude
¼ tasse(s)
Pépites de chocolat mi-sucré
(Contient Soya)
½ cs
Espresso en poudre
½ cc
Poudre à pâte
Pas inclus dans votre livraison
8 cs
Beurre*
(Contient Lait)
½ cc
Sel*
1 pièce(s)
Oeuf*
(Contient Oeuf)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, remove 8 tbsp butter from the fridge and set aside in a warm place to soften.Clear space in your freezer to fit a small baking sheet or large plate. Add 8 tbsp softened butter, brown sugar and 1/3 cup white sugar to a large bowl, then combine using the back of a wooden spoon or spatula until completely smooth and slightly fluffy. (TIP: Make sure your butter is soft at room temperature before starting!) Beat in egg until combined.Reserve 1 tbsp flour in a medium bowl, then add remaining flour, cocoa powder, coffee powder, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt to another medium bowl, then whisk to combine.Add flour mixture to the bowl with the butter mixture and stir until dough comes together and no floury pockets remain, 1 min. Cover bowl with plastic wrap and place in the fridge to firm up slightly, 30 min.
Prepare a parchment-lined baking sheet.Add peanut butter to the bowl with reserved 1 tbsp flour, then stir to combine.Using a measuring spoon, dollop heaping teaspoon-sized mounds of the peanut butter filling onto the prepared baking sheet , making sure to space them a 1/2-inch apart. (NOTE: You should have 14-16 mounds of peanut butter filling).Transfer baking sheet to the freezer and freeze until firm, 15 min. Preheat oven to 350ºF.
Prepare another parchment-lined baking sheet.Scoop 1 1/2 tbsp-sized portions of cookie dough and roll into a smooth ball using the palms of your hand. Flatten the dough ball slightly, then place a ball of peanut butter filling in the centre. Close the cookie dough over the peanut butter by pinching at the seams and rolling between your hands again to form a smooth ball. Repeat with remaining cookie dough and peanut butter.
Transfer dough balls to the prepared baking sheet, spacing them each 2-inches apart. (NOTE: Use another baking sheet if needed and bake on the upper and middle rack of the oven, rotating the sheets halfway through baking.)Divide chocolate chips evenly between cookies, pressing gently to adhere them to the surface of the cookie.Bake in the middle of the oven until puffed and slightly cracked around the edges, 9-12 min. Transfer the baking sheet to a wire rack and cool for 5 min before transferring cookies to the wire rack using a spatula. Cool cookies completely.