TJean Recipe
Brownie-Stuffed Cookies
Medium 2 hours Desserts Bake Brownie Chocolate Cookies Matcha Stuffed Cookies Two-Flavour Cocoa Bakery-Style Afternoon Tea Kid-Friendly Vegetarian Homemade
About this recipe
Soft brownie centres wrapped in buttery plain or matcha cookie dough, pressed into thin rounds and baked until lightly golden for a rich two-flavour treat.
Ingredients
Brownie filling
144 g butter
55 g dark chocolate
36 g whole egg
80 g granulated sugar
36 g cocoa powder
197 g cake flour
4 g baking powder
Cookie dough
110 g butter
72 g icing sugar
36 g beaten egg
228 g cake flour
3 g matcha powder
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Bake the brownie-stuffed cookies | LumiBake S1 Pro 18L | Bake | 160°C | 15 min |
01 Place 144 g of butter and 55 g of dark chocolate in a heat-safe bowl.
02 Gently melt the butter and chocolate together, stirring until completely smooth.
03 Add 36 g of whole egg.
04 Add 80 g of granulated sugar.
05 Add 36 g of cocoa powder.
06 Add 197 g of cake flour.
07 Add 4 g of baking powder.
08 Fold the ingredients together until a thick and evenly combined brownie dough forms.
09 Set the brownie dough aside while preparing the outer cookie dough.
10 Place 110 g of softened butter and 72 g of icing sugar in a separate mixing bowl.
11 Mix until smooth, creamy and evenly combined.
12 Add 36 g of beaten egg in two additions.
13 Mix thoroughly after each addition before adding the next portion.
14 Sift in 228 g of cake flour.
15 Fold the flour into the butter mixture.
16 Gently knead until a smooth and cohesive cookie dough forms.
17 Divide the cookie dough into two equal portions.
18 Leave one portion plain.
19 Add 3 g of matcha powder to the second portion.
20 Knead until the matcha is evenly distributed and the dough has a uniform green colour.
21 Divide the brownie dough into 15 g portions.
22 Roll each portion into a smooth ball.
23 Divide both the plain and matcha cookie dough into 13 g portions.
24 Roll each cookie dough portion into a ball.
25 Flatten one plain or matcha cookie dough ball into a small disc.
26 Place one brownie ball in the centre.
27 Bring the cookie dough around the brownie filling and seal it completely.
28 Roll gently into a smooth ball.
29 Repeat with the remaining brownie filling and both cookie dough flavours.
30 Line a baking tray with parchment paper.
31 Arrange the filled cookie balls on the tray with space between them.
32 Cover each ball with a small sheet of parchment paper.
33 Press with the flat bottom of a cup or glass to form a thin, even round.
34 Carefully remove the upper parchment paper.
35 Place the tray in the LumiBake S1 Pro 18L.
36 Select Bake mode and set the temperature to 160°C.
37 Bake for 15 minutes.
38 Remove the cookies when the edges are set and lightly golden.
39 Allow the cookies to cool on the tray before moving them.
40 Serve once cooled, or store in an airtight container.