Monster brownie cookies
I'm loving this Halloween baking thing, I would do it all year long! 😻
Today I'm sharing another delicious treat: monster brownie cookies made with sourdough discards (I adjusted the recipe from here) and topped with the marshmallow bites from Nilla Banana Pudding cereal, how cool is that!?
They are very soft and fudgy and monstrously delicious 😃
Check out the recipe below and make them too!
90g dark chocolate
1 egg yolk
100g granulated sugar
120g sourdough discard*
20g cocoa powder
80g bread flour (high in protein)
pinch of salt
--- TOPPINGS ---
1 egg white
violet food colouring
orange food colouring
Nilla Banana Pudding cereal (marshmallow bites)
Melt butter and dark chocolate on a double boiler, then set aside.
Separate egg yolk from egg white and place the white in the fridge while making the cookie dough.
In another bowl beat together the egg yolk, granulated sugar and the sourdough discard with an electric mixer.
Pour the melted butter and dark chocolate mixture into the egg mixture and keep beating.
In a separate bowl, combine flour, cocoa powder and salt.
Leave the mixer and fold in the dry ingredients mixing with a rubber spatula until well combined.
Place the dough in the fridge to rest for at least 1 hour.
Divide the dough into balls of the same weight (around 20g each) and place them on a baking tray covered with parchment paper (I suggest baking 12 cookies at the time since they will spread so you need a bit of space around them)
Place them in the freezer for 10 minutes while preheating the oven to 350°F (180°C).
Bake for about 10 minutes (they are still very soft in the middle but it's okay since they keep cooking outside the oven; if some cookies lost their shape during the cooking process you can now reshape them with a rounded cookie cutter!)
Let them cool on the baking sheet.
Make marshmallow eyes: melt a small quantity of dark chocolate in the microwave or on a double boiler and draw funny eyes shapes on the Nilla Banana Pudding cereal (marshmallow bites) with a toothpick.
Make royal icing: in a bowl beat the egg white with an electric mixer and gradually add confectioners sugar until you get a creamy but not too liquid consistency.
Divide the icing into 2 bowls, add violet food colouring in one bowl and orange in the other one.
Garnish the surface of the cookies with either violet icing or orange icing and marshmallow eyes.
My sourdough discard was 1 week old and stored in the fridge. I used it cold. If the liquid starts to separate on the surface just mix the discards before using.
I haven't written how much powdered sugar you are going to need since I just added it gradually until I got a spreadable consistency. The quantity depends also on how big is your egg white.
If the dough starts to soften while creating the balls put it back in the fridge and chill for a few minutes; then it will be easier to work with.
If you are interested in a white chocolate & coconut flour version check out my White chocolate & coconut pizza cookies!
If you make it let me know! :)