Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rounies (not quite brownies and too rich to be cookies). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Rounies (not quite brownies and too rich to be cookies). This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) , but I wouldn't make these delectable treats any other way! I first made these treats for my aunt who was attending a Vegan.
Rounies (not quite brownies and too rich to be cookies) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Rounies (not quite brownies and too rich to be cookies) is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook rounies (not quite brownies and too rich to be cookies) using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rounies (not quite brownies and too rich to be cookies):
- Take 2/3 cup cocao powder
- Get 1 cup coconut sugar
- Make ready 1/4 tsp sea salt
- Get 1 tsp baking soda
- Get 1 cup all natural unsalted almond butter
- Make ready 1/2 cup aquafaba (chickpea water)
- Make ready 1 tsp vanilla extract
- Get 1/2 cup vegan mini chocolate chips
- Get 1/2 cup sea salt caramel chips (optional)
- Prepare 1/2 cup macadamia nuts (optional)
There's a difference, though, between deliciously soft and downright mushy. If your brownies are too soft, the problem is likely due to improper cooking times or temperatures. You probably need to make a few minor. A chewy brownie is moist, but not quite as gooey as a fudgy one.
Instructions to make Rounies (not quite brownies and too rich to be cookies):
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together all dry ingredients: cacao powder, coconut sugar, baking soda, sea salt, and set aside.
- In a medium bowl, mix together almond butter, aquafaba, and vanilla extract.
- Add the wet ingredients to the dry ingredients until fully combine with a nice doughy texture. (Mix preferably using a fork or mixing spatula)
- Stir in the chocolate chips, sea salt caramel chips, and macadamia nuts
- Line 2 baking sheets with parchment paper. Scoop the dough into balls (approx. 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread, so evenly space only 8 to 10 cookie balls per baking sheet.
- Bake at 350 degrees F. for 10-11 minutes. In the oven the rounies will rise well, but once removed they will fall into nice thin and crispy, yet soft rounies. Remove from the oven and allow to cool on the baking tray for 10 minutes. While hot these rounies are very delicate, so I prefer to slides the parchment sheet with the entire batch of cookies still on it to the wire rack for cooling.
- Additionally, these rounies are so moist that the tend to sick together when stacked, so I cut squares of wax or parchment paper to use as individual separaters for the rounies.
The chewiness seems to come from a couple of different factors: more all-purpose flour, whose proteins provide "bite" (I find that cake flour, which is lower in protein, results in a light, crumbly texture that's too delicate for brownies); and whole eggs, whose whites give. Not only does it prevent them from drying out, but this trick can help revive already dried out brownies, too. Just place as many slices of bread over. To me, the browniest cookie would be everything that we expect from a great brownie — a slight crackly exterior, a plush, fudgy interior — but formatted as a cookie with a piled height that doesn't spread too flat in the oven. To bite into it, there would be no question as to what it aspired to be.
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