Description
Delight in the rich and fudgy Black Forest Flourless Brownie Cookies, loaded with semisweet and dark chocolate and bursting with tart dried cherries. These naturally gluten-free cookies combine the decadent texture of brownies with the convenience of cookie form, making them a perfect dessert for chocolate lovers seeking a flourless treat.
Ingredients
Scale
Chocolate Mixture
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons unsalted butter
Wet Ingredients
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Add-ins
- 1/2 cup chopped dried cherries
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter together in 30-second intervals. Stir well between intervals until the mixture is smooth and fully melted. Set aside to cool slightly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is light in color and slightly thickened, which should take about 2–3 minutes.
- Combine Chocolate with Egg Mixture: Pour the melted chocolate and butter mixture into the egg mixture and stir to combine thoroughly.
- Add Dry Ingredients: Add the unsweetened cocoa powder, cornstarch, salt, and baking powder into the combined wet ingredients. Mix until a thick batter forms, ensuring all dry components are incorporated evenly.
- Fold in Add-ins: Gently fold in the chopped dried cherries and dark chocolate chunks or chips for bursts of tartness and extra chocolate flavor throughout the cookies.
- Rest the Batter: Allow the batter to sit for 5 to 10 minutes. This helps it thicken slightly, aiding in the final cookie texture.
- Shape Cookies: Using a tablespoon, scoop mounds of the batter onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the tops are glossy with cracks and the centers remain soft to the touch.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them carefully to a wire rack to cool completely and set.
Notes
- For a richer chocolate experience, consider using a combination of semisweet and bittersweet chocolate chips.
- These cookies are naturally gluten-free, making them suitable for those with gluten sensitivities.
- Be careful not to overbake; the cookies should remain soft in the center for the best brownie-like texture.
- You can substitute dried cherries with other dried fruits such as cranberries or raisins if preferred.
