5 ingredient salted brownie cookies

Ok, so before we begin, can I just make it clear that this is not a recipe packed with flaxseed and cacao and nutrients and superfoods? This is a stupidly easy recipe for delicious, treat like cookies, in which I have trimmed a bit of unnecessary fat, so to speak.

On the topic of stupidity, I am always taken aback when recipes such as these include additional sugar to the block of chocolate already in them. Really? I'm pretty sure the chocolate block fulfills your weekly sugar quota before you even begin to pour in extra white stuff. No thanks. 

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So, as I said, these are not #fitspo cookies. Anybody who knows me, or has glimpsed at my fitness and physical condition, can likely vouch for the fact that I am not fitspo. I like to think of myself more as foodspo, and if the idea of 15 minute salted brownie cookies doesn't food-spire you to pause Netflix and briefly get off the couch, then I give up on life. 

On another note, I photographed and consumed these cookies while I was on a mini beach break in Lorne, a coastal town in Victoria on the Great Ocean Road. I stayed at The Ocean House which was an absolutely sensational little getaway about 25 minute walk or 5 minute drive from Lorne. We mostly cooked at home and spent our time lounging about in bath robes (you can see why when you look at the link) but I can highly recommend the satay tofu burgers from Bottle Of Milk (they do gluten free buns, although their chips are not GF, and if you're FODMAP ask for the burger without onion) and the chips from The Salty Dog. So crunchy so salty so good. I also had a great iced latte at Moon's Espresso Bar. 

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INGREDIENTS

1 200g block of dark cooking chocolate (hint: unless you are a hardcore cocoa luva, you actually want a bit of sugar in your chocolate block because it ain't coming from anywhere else)
50g butter
1 egg
1 cup almond meal
generous sea salt

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. Pop a small saucepan over medium heat, and half fill it with water. On top of that, place a metal or glass bowl, making sure the water doesn't touch the bowl's bottom. That would be rude. Dad joke.
3. In the bowl, place your chocolate and butter, and melt gently until everything is incorporated. Make sure to take it off the heat as soon as it's done.
4. Leave the chocolate to cool (but not harden) for a few minutes, and then crack your egg in and mix well. Add the almond meal, and a little bit of sea salt. It looks more dramatic if you sprinkle it on just before putting them in the oven.
5. For ease of cookie creating, pop the mixture into your fridge for freezer for a little while. Solidifying it makes it very easy to scoop with a spoon into a cookie shape.
5. Lay a piece of baking paper down on two baking trays and scoop fifteen even cookies. (with ample space between them) They do spread a little bit so unless you are after a cookie sheet then please give them a bit of space. It's not you, it's them. 
6. Pop them in the oven for 10-12 minutes and then pull them out. DO NOT move them until they have cooled - they will crumble immediately, just like my will to decrease my caffeine intake or to try jogging.
7. Once cooled for at least 15 minutes, dig in. Your friends who couldn't tell you what rhubarb looks like will never know that you are doing their insides a tiny favour. 

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