Recipes Frosted Brownie Cookies Be the first to rate & review! Fudgy, chocolaty and huge, these cookies are for people who like decadent, over-the-top desserts. Slideshows: Chocolate Cookies By Silvana Nardone Silvana Nardone F&W Digital Food Awards Winner Website Silvana's Kitchen Profile Silvana Nardone is one of America's great bakers. The fact that everything she makes is gluten-free is astonishing. The former Brooklyn bakery owner and editor-in-chief of Every Day with Rachael Ray learned that her son Isaiah was gluten- and dairy-intolerant in 2007. She cleared out her pantry and made it her mission to create new versions of his favorite foods, like corn bread and brownies—recipes she shares on her blog and in her book Cooking for Isaiah. She recently cracked the code on sandwich bread: "Normally, my son would come home from school, lift the loaf that was cooling and say, 'Heavy again.' Then, one day, I added every ingredient I'd ever tried. He lifted the loaf and said, 'Hey! It's light!'" Food & Wine's Editorial Guidelines Updated on June 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Kamran Siddiqi Total Time: 30 mins Yield: 10 Ingredients COOKIES 12 ounces semisweet chocolate (chopped) 4 tablespoons unsalted butter 2 eggs (large at room temperature) ½ cup light brown sugar (packed) ¼ cup granulated sugar 1 teaspoon pure vanilla extract ½ cup 1/2 Silvana's Kitchen Gluten-Free All-Purpose Flour 1 teaspoon baking powder ¼ teaspoon salt FROSTING 6 ounces semisweet chocolate (chopped) 4 tablespoons unsalted butter Directions Make the Cookies Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a large saucepan, combine two-thirds of the chocolate with the butter and melt over low heat, stirring, until smooth. Let cool. In the bowl of a standing electric mixer fitted with a paddle, beat the eggs with the brown sugar, granulated sugar and vanilla at high speed until thickened, about 5 minutes. Reduce the speed to low, and mix in the melted chocolate followed by the dry ingredients. Add the remaining 4 ounces of chopped chocolate. Refrigerate the dough just until it's firm enough to scoop, about 10 minutes. Scoop the batter into 5 mounds on each baking sheet and bake in the upper and lower thirds of the oven for 15 to 20 minutes, until the tops are crackled and shiny and the cookies are just barely set; shift the pans from top to bottom and front to back halfway through. Let the cookies cool for 5 minutes on the pans, then slide the parchment onto wire racks to let them cool completely. Make the Frosting In the same saucepan, melt the chocolate with the butter over low heat, stirring until smooth. Invert the cookies and spread each with a heaping spoonful of the frosting, spreading it to the edges. Let cool until set before serving. Make Ahead The cookies can be refrigerated in an airtight container for up to 3 days. Rate it Print