Brownie Cookies

I'm alive.

My long absence may have made you think otherwise, but I'M HERE!!  Just insanely busy with life, but at not one moment did I forget about this blog.  It's just that trying to find time to post AND bake/cook is quite a struggle. 

But I'm here.  Here to share a special brownie cookie recipe, which I'm sure any of you chocolate lovers would love.  Before I do, as always, I'll update you with the recent happenings in my life.

As far as wedding details go, we've gotten a lot more done since the last time I've mentioned it.  Dress is ordered, tuxes have been chosen, menu is tentatively set, and our DJ/lighting is set.  That last one was a major relief!  DJs can make or break a wedding, so we are thrilled to have found someone professional, who we think will set the perfect tone. 

I can't remember if I mentioned before, so I'll mention again.  Our colors will be navy blue and blush pink. Not bright pink, not Barbie pink, not hot pink...it has to be super light, subtle blush pink.  Here are a few photos of inspiration to get you up to date with my "vision."


Navy blue and blush pink invitations.  Image from 100 Layer Cake

Navy bridesmaid dresses.  Image from Wedding Chicks.  Photography by  Paul Von Rieter



Feminine, blush pink shoes are a must!  Image from Bridal Guide

Romantic hairstyle.  Image from Wedding Chicks



Gray tux.  Image from Style Me Pretty  Photography by Meg Smith Photography

Blush pink flowers, candles, simple centerpieces.  Image from Bridelicious

 

As for what's left to do, we need to figure out the floral situation.  We're not sure if we want to use a florist for flowers...expect for maybe a few key pieces, like an arrangement for the ceremony or wedding party table.  I've considered making the bouquets myself and maybe simple table arrangements.  We're not about to throw down major $$ on giant flowery centerpieces that no one will probably even remember.  So for now, that's still on our "to-do" list.

Also, Tony and I went to my friend's birthday dinner a few weeks ago.  She's Morrocan, so she wanted to celebrate her birthday by having us join her for a traditional Morrocan meal at Marrakesh, a restaurant in Costa Mesa, CA.


Myself, Tony, and the birthday girl

 I have to admit, before that night, Tony and I have never tasted Morrocan food before.  However, we're always open to trying new things, and after dinner we concluded that Morrocan food is REALLY good!  The food was delicious, and the atmosphere of the restaurant made it a very fun experience for the both of us.  The menu consists of several prix-fixe meals to choose from, which is great because you get to try a lot of different things. 

We ended up eating the traditional feast:  kabobs/sausage served over couscous and vegetables with Harisa sauce on the side, and our entrees, lemon chicken and honey lamb (which I highly recommend!).  All of the prix-fixe dinners are served with freshly baked rye bread, vegetable soup with lentils, tomatoes, and garbanzo beans, three traditional Morrocan salads (all of these were amazing), Bastilla:  filo dough stuffed with chicken, eggs, and almonds, covered with cinnamon and powdered sugar, and for dessert, fresh mint tea and homemade baklava. 


Three traditional salads:  marinated eggplant, tomatoes & cucumbers, and spiced carrots



Kabobs:  lamb sausage and kabobs served with coucous, vegetables, and Harisa sauce



Bastilla:  filo dough stuffed with chicken, eggs, and almonds baked and covered with powdered sugar and cinnamon



Homemade baklava--my favorite!!

In addition to the great food, there are also belly dancers that periodically perform throughout the restaurant, making it an entertaining experience as well.  The two dancers who came over to our table area were very friendly, and encouraged some of the Overall, it was a great meal, lots of fun, and Tony and I want to go back again sometime so we can enjoy it all over again!

Some of the dinner group, plus the dancers

After talking about Morrocan food, it would be most appropriate to post some sort of Morrocan recipe, but let's be honest here:  I have no idea how to cook Morrocan food.  I just eat it.  So instead, I'll be posting a recipe that is completely unrelated but so good that it doesn't matter:  these awesome brownie cookies I made a couple weeks ago.

I had my eye on these brownie cookies for a while ever since I spotted the recipe on Erica's Sweet Tooth.  I've actually tried similar cookies before from a local bakery, so when I saw these on Erica's blog, I knew I had to try them and see how they compare.

These brownie cookies are exactly as you would imagine.  The tops are nice and crackly like a brownie would be, and slightly fudgy and chewy in the middle.  With such a rich, chocolate flavor, they are perfect for dunking in a big glass of milk.  Best of all, the recipe is incredibly simple--as long as you have the ingredients on hand, you could be enjoying these cookies within the next hour!

If some of you like chocolate, but wouldn't call yourself a "chocolate-lover," you might want to try baking these cookies without the addition of chocolate chips.  The chocolate chips really take the chocolate flavor to another level, but may be much for those who prefer a lighter flavor.

Brownie Cookies
Print this recipe
Yield:  about 30-40 large cookies
Recipe from Erica's Sweet Tooth, originally adapted from Pure & Yummy

Ingredients:
1/2 cup unsalted butter
4 (1 oz) squares unsweetened chocoalte, chopped
3 cups (18 oz) semisweet chocolate chips, divided
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/2 cups granulated sugar
2 tsp vanilla extract

Directions:
Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper and set aside.

In a large saucepan, combine butter, unsweetened chocolate, and 1 1/2 cups of the chocolate chips.  Cook over low heat, stirring constantly until butter and chocolate are completely melted and smooth.  Set aside and let cool to room temperature.

In a medium bowl, whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, beat together the eggs, sugar, and vanilla.  Reduce speed to low and gradually add the dry ingredients to the egg mixture.  Scrape down the sides if necessary and beat well.

Add the chocolate mixture and mix until incorporated.  Stir in the remaining 1 1/2 cups chocolate chips with a rubber spatula (optional).

Use a medium ice cream scoop or large spoon to form balls of dough and place 1-inch apart on the prepared cookie sheet.  Bake for 10 minutes.  Remove from oven and allow cookies to rest for 5 minutes, then transfer cookies to wire rack to cool completely.