Early Sunday  morning I decided to try to replicate a recipe I had recently read about. It was about half-way through the baking process that I realized I had not followed the recipe at all. Typically, I would start the process over {baking is all about being precise}, but I took a gamble and baked them off anyway. The end result was pretty much the most amazing thing ever.

To make these delicious mistakes, gather all the ingredients:

In a microwave safe bowl place 1 1/2 tablespoons canola oil, 1 tablespoon unsalted butter and 2 cups semisweet chocolate. Microwave in small increments {20-30 seconds at a time} until the mixture is fully melted. Allow to cool slightly.

In another bowl whisk together 2 eggs, 2/3 cup brown sugar and a teaspoon of vanilla. Fold the chocolate mixture into the sugar/egg mixture.

In a medium size bowl whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder and a generous pinch of salt.

Fold the dry ingredients into the wet.

Place the bowl in the freezer to chill and set up slightly {not frozen, you just want the batter thick enough that it is more  of a cookie dough than brownie batter}.

I chose to bake these little bits of deliciousness in a Pam-sprayed muffin tin, I had already stopped following the rules, why start at the end? I used a medium sized ice cream scoop to spoon about 2 tablespoons of batter into each muffin cup. Bake at 350 degrees until the tops begin to crack {about 10-12 minutes}.

Enjoy at any temperature. Seriously they’re good cold, room temperature or warm.

For a printer-friendly version of this recipe click here: Brownie Cookies

Happy Day-After Thanksgiving and Baking!

xoxo,

Ali