These might not be the prettiest things I've ever made but...haven't we learned that sometimes the tastiest foods are the ones with a bit more...character? Yes, I think we have. Sooo instead I ask that you focus on the moist brown sugar-y goodness of these cookies, and the melted chocolate centers, and the lovely powdered sugar dusted over them like snow.
Speaking of sugar...guys...I have GOT to tell you about T-Sugars! T-Sugars is a Belgian specialty sugar company that has been around for 175 years --!!! Guys...that is a LOT of sugar experience! AND they have just launched in the US which means all we have the opportunity to get our hands on the good stuff (currently you can find T-Sugars products at your nearest HEB store-or you can order online)!
Now...in case you were wondering what kind of sugar I'm specifically talking about...there are a few different products, but I am specifically talking about their Belgian Cassonade Sugar and Icing Sugar Mill, which T-Sugars were kind enough to send me to try!
That picture right there? That is showing off how revolutionary the Icing Sugar Mill is--seriously...I hate making a mess whenever I want to dust powdered sugar on top of a dessert and the Icing Sugar Mill (which has a sifter built right in, so all you have to do is twist) makes it so insanely easy and gives you an amazing amount of control, too.
Now...what is Cassonade Sugar? It's like brown sugar...but BETTER. It has no additives, is all-natural, and is softer and has a finer texture than tradition brown sugar. The texture means it stays fresh longer (no more rock hard sugar!), doesn't clump up, AND it dissolves easily, so it can be used to sweeten beverages in addition to being FANTASTIC in baked goods (here are a ton of amazing recipe ideas!)
Which is exactly why I wanted to make a recipe that really lets the Cassonade Sugar shine and allowed me an opportunity to get decorative with the Icing Sugar Mill. These cookies are actually a brown butter, brown sugar blondie base (helpful note: Cassonade Sugar can be used as an exact substitute for brown sugar) with melted dark chocolate centers. They are chewy, rich, and full of that perfect sweet, caramelized brown sugar flavor--and the dark chocolate centers help offset that sweetness.
These cookies are good. T-Sugars are good. Facts.
Brown Sugar Lava Cookies
Author: Kayle, The Cooking Actress
Adapted from Browned Butter Brown Sugar Toffee Blondies
- 12 tbsp. (or 1 and 1/2 sticks) unsalted butter, browned + extra for greasing the pan
- 1 and 1/2 cups Belgian Cassonade Sugar (you can also sub in regular brown sugar)
- 2 eggs
- 1/2 tbsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 and 1/2 cups all purpose flour
- 1.5 oz. dark chocolate (2 and 1/2 squares of a 4 oz. chocolate bar)
- Coat 5 six oz. ramekins with nonstick cooking spray and preheat oven to 350F degrees.
- Measure out the sugar into a heatproof medium-large sized bowl.
- To brown the butter: Melt the butter in a light colored, saucepan over medium-high heat. Whisk constantly as it foams, bubbles, and eventually small brown bits form and it turns amber. Immediately remove from heat and pour over the sugar. Whisk for a couple minutes, until completely combined and the sugar is somewhat dissolved. Let cool for 10 minutes.
- Whisk in eggs and vanilla until fully combined.
- Slowly mix in salt, baking powder, and flour until incorporated.
- Evenly distribute the dough between the ramekins.
- Break two and a half 1/2 oz. dark chocolate squares into fourths and press one fourth down into the center of the dough in one ramekin. Press a second fourth on top of that, press down, and then cover the top of it with the cookie dough. Repeat with each ramekin.
- Bake for 25-35 minutes, until the tops look set. Move to a wire rack to cool for about an hour.
- Use a knife to run around the edges and then upend the cookie/cake onto a plate. Dust with some powdered sugar (I highly recommend T-Sugars' Icing Sugar Mill to make this task super simple!) and serve!
Check out T-Sugars on Facebook and follow the hashtag #BakeTheDifference for holiday baking fun (plus some tips and tricks!) AND a huge KitchenAid stand mixer giveaway!
Disclaimer-This post was sponsored by T-Sugars. However, I was under no obligation to write a positive review and all opinions are, as always, my own.