Cookie Monster Brownies
Monster-Level Cuteness! Make Adorable Cookie Monster Brownies ★
Indulge in these rich, fudgy brownies, elevated with a charming Cookie Monster design! They’re the perfect treat to pair with a cup of Americano, offering a delightful visual appeal that’s sure to bring a smile. Experience the joy of baking with this recipe, inspired by the creativity found on ‘Sesang-eui Modeun Recipe’ and ‘Man-Gae Recipe’, and bring a touch of sweet fun to your day.
Decadent Brownie Batter
- 40g Unsalted Butter
- 85g Dark Chocolate (couverture or your preference)
- 30g All-purpose Flour
- 10g Unsweetened Cocoa Powder
- 2 Room-temperature Eggs
- 60g Granulated Sugar
- A pinch of Salt
- 2 Mini Marshmallows
- 1 Decorating Chocolate Pen (black, white, etc.)
- 1 Oreo Cookie
Cookie Monster Buttercream
- 100g Room-temperature Unsalted Butter
- 130g Powdered Sugar (sifted)
- 1 Tbsp Cold Milk
- A little Blue Food Coloring
- 100g Room-temperature Unsalted Butter
- 130g Powdered Sugar (sifted)
- 1 Tbsp Cold Milk
- A little Blue Food Coloring
Cooking Instructions
Step 1
Gently melt 40g of butter and the dark chocolate together over a double boiler until smooth. Place a bowl over simmering water and stir slowly until no lumps remain. This ensures a silky texture.
Step 2
In a separate bowl, whisk together the 2 room-temperature eggs, 60g of sugar, and a pinch of salt. Mix until the sugar is dissolved, but avoid over-whipping to create excessive foam.
Step 3
Gradually pour the melted chocolate-butter mixture from step 1 into the egg mixture from step 2, stirring gently with a whisk. Ensure the chocolate is fully incorporated into the egg mixture for a smooth consistency.
Step 4
Sift the 30g of flour and 10g of cocoa powder into the batter from step 2. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can result in a tough brownie.
Step 5
Line a baking pan with parchment paper and pour the batter from step 3 into it. Spread it evenly. Bake in a preheated oven at 170°C (340°F) for approximately 20 minutes. A skewer inserted into the center should come out with a few moist crumbs attached.
Step 6
While the brownies are cooling, prepare the buttercream. In a bowl, cream 100g of room-temperature butter using an electric mixer or whisk for 5-6 minutes until light and fluffy, resembling pale yellow whipped cream. This aeration is key for a smooth buttercream.
