I felt bad because I kind of insulted my friend the other day, totally unintentionally, but I sort of felt like a jerk. I wanted to make amends with her and everyone else who in my overactive imagination now hated me, so I figured I’d bake something chocolatey and give it out to my friends at school.
I wanted to make cookies. But these turned out kind of brownie-esque, which doesn’t have to be a bad thing. They were like tiny, neat little piles of chewy chocolate brownie, with a barely detectable hint of Autumn-y spices in honor of the season. Not only do they taste good, they are low in fat and contain some vitamin A from the pumpkin butter.
My friends said they liked them, and my parents ate a few, but we still had some left over so I took them over to my grandma’s house today, where various brave relatives ventured a taste. (People still don’t entirely trust my baking, since I so recently declared independence from the shortcut mixes and refrigerated doughs that usually contain a myriad of un-pronouncable ingredients.)
My grandma slipped and called them “brownies”, and had to be told they were cookies. When you’re a kid you learn that if your parents have to inform other people what your creation of any sort is supposed to be, it must not really look like/taste like it’s supposed to. But I’m not too disappointed – there’s nothing wrong with brownies that come in cute, convenient little servings. And, I earned brownie points with several people for baking and sharing them! In case anyone’s interested, here is the recipe:
Chocolate Chocolate Brownie Cookies
Makes 18 cookies
- 1/2 cup Grandma Hoerner’s pumpkin butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/3 cup cocoa (I used Hershey’s cocoa)
- 1/2 tsp baking soda
- a little less than 1/3 cup semisweet chocolate chips
- 1/4 tsp salt
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat the pumpkin butter, sugar, eggs and vanilla until mixture is sort of fluffy. Add the flour, cocoa, baking soda and salt, and one shake each of cinnamon and nutmeg straight from the shaker. (Or you could try using more for more fall flavor.) Mix until well blended. Fold in chocolate chips.
Bake for 8-10 minutes, or until a cake tester comes out clean.