Rounies (not quite brownies and too rich to be cookies)
Rounies (not quite brownies and too rich to be cookies)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rounies (not quite brownies and too rich to be cookies). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Rounies (not quite brownies and too rich to be cookies). This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) , but I wouldn't make these delectable treats any other way! I first made these treats for my aunt who was attending a Vegan. Rounies (not quite brownies and too rich to be cookies) is one of the most popular of recent trending foods on earth.

Rounies (not quite brownies and too rich to be cookies) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Rounies (not quite brownies and too rich to be cookies) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rounies (not quite brownies and too rich to be cookies) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rounies (not quite brownies and too rich to be cookies):
  1. Take 2/3 cup cocao powder
  2. Get 1 cup coconut sugar
  3. Make ready 1/4 tsp sea salt
  4. Make ready 1 tsp baking soda
  5. Get 1 cup all natural unsalted almond butter
  6. Take 1/2 cup aquafaba (chickpea water)
  7. Prepare 1 tsp vanilla extract
  8. Take 1/2 cup vegan mini chocolate chips
  9. Get 1/2 cup sea salt caramel chips (optional)
  10. Take 1/2 cup macadamia nuts (optional)

Plus your brownies won't stick to the pan. That's quite the claim, we know. Yet this recipe, courtesy of famed cookbook author and blogger David Lebovitz, possesses that irresistible crackly surface and that elusive consistency that's ever so slightly cakey on the outside and superbly, gloriously, unforgettably fudgy on the inside. So I went into the kitchen to experiment.

Instructions to make Rounies (not quite brownies and too rich to be cookies):
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together all dry ingredients: cacao powder, coconut sugar, baking soda, sea salt, and set aside.
  3. In a medium bowl, mix together almond butter, aquafaba, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients until fully combine with a nice doughy texture. (Mix preferably using a fork or mixing spatula)
  5. Stir in the chocolate chips, sea salt caramel chips, and macadamia nuts
  6. Line 2 baking sheets with parchment paper. Scoop the dough into balls (approx. 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread, so evenly space only 8 to 10 cookie balls per baking sheet.
  7. Bake at 350 degrees F. for 10-11 minutes. In the oven the rounies will rise well, but once removed they will fall into nice thin and crispy, yet soft rounies. Remove from the oven and allow to cool on the baking tray for 10 minutes. While hot these rounies are very delicate, so I prefer to slides the parchment sheet with the entire batch of cookies still on it to the wire rack for cooling.
  8. Additionally, these rounies are so moist that the tend to sick together when stacked, so I cut squares of wax or parchment paper to use as individual separaters for the rounies.

Yet this recipe, courtesy of famed cookbook author and blogger David Lebovitz, possesses that irresistible crackly surface and that elusive consistency that's ever so slightly cakey on the outside and superbly, gloriously, unforgettably fudgy on the inside. So I went into the kitchen to experiment. For one batch of brownies, I melted butter and chocolate together, whisked in the sugar and then the eggs, added the flour, and baked—the standard. A common problem when baking brownies is that the outer edges get too dark before the middle of the pan is done. Remove pans from the oven and sprinkle cookies with flaky salt.

So that is going to wrap it up with this special food rounies (not quite brownies and too rich to be cookies) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!