Lina Takahashi Eats
If your go-to memory of the Lotus cookies are the ones you get on the airplane — LET ME CHANGE THAT! (Well, unless those memories are good and you like them — let me ADD to that!)
These brownies have been my recent favorite brownie recipe. I love the crispy Lotus cookie on top with the dense chocolate-y brownie on the bottom.
I hope you have some mylk ready in your fridge to drink with these yummy brownies! Let’s bake!
Eight ingredients that I guarantee you have in your fridge or your neighbor’s fridge(?): egg, butter, chocolate chips, sugar, flour, cocoa, baking powder, salt, Lotus cookies!
The butter is melted in this recipe which means you can make these brownies FAST! Just make sure your egg is at least closer to room temperature before adding the melted butter so you don’t get hardened butter chunks in your brownie.
With any recipe that calls for chocolate chips, measure with your heart ;).
I used a pound cake pan for these brownies but you can double or triple the recipe to fit it into any mold you have. You can also bake thinner brownies if you use a larger mold, but be sure to shorten the baking time to prevent over-baked dry brownies.
Depending on your oven, the baking time may be shorter or longer. If you are ever unsure, insert a toothpick and if it comes out clean — dig in! (Maybe let it cool a tiny tiny bit so you don’t burn yourself!)
The pound cake pan width was also perfect for the Lotus cookies, but feel free to play Tetris with the cookies to make it fit into whatever mold you have — again, simple is best!
