Combine, flour, cocoa, salt powder and baking powder.
In another bowl, beat, soft butter, brown sugar and granulated sugar until you get a fluffy and creamy texture, pour the vanilla essence and incorporate eggs in a row.
Add melted dark chocolate, pour milk, brandy, add dry ingredients and mix until combined.
Cover the dough with foil and cool for 2-3 hours.
We model the balls of 25 grams each, we roll through powdered sugar, transfer on a tray, leaving room between them, baking 12 minutes, temperature 180 C.
Serve cold biscuits or keep in a cake box.
Enjoy your meal!
