Brookies
Hello hello! How’s everybody doing? Kinda creeping in in the festive mood, are we? Gosh you gotta love end of the year- October to December is basically like a long extended party that just keeps going and come January, the hangover kicks in. Well, luckily we are still on the festive high and boy have I got a snack for you! Only the MOST ridiculously good, ridiculously chocolatey and oh so indulgent cookies. But these are no regular chocolate cookies- we’re taking it up a notch and combining our two very fav things together- brownies + cookies = brookies! Are you intrigued yet? Keep reading.
If you aren’t all too familiar with what brookies are, they are basically the most awesome thing ever. The edges are crisp on the outside and chewy on the inside like a cookie but super fudgy in the centre just like a brownie- best of both worlds, eh? The best part- they are super easy to make, so quick and just so incredibly delicious! Okay much less talking, and a little more baking. These bad boys are so good that you need to stop reading my yapping, and rush to the kitchen right now to make these!
Recipe
Makes: 12 large cookies
Ingredients
140g whole eggs
170g castor sugar
30g dark brown sugar
250g good quality dark chocolate, 60-70%
50g unsalted butter
48g plain flour
1/4 tsp baking powder
Method
Using a stand mixer or a hand-held beater, whisk together the eggs and sugar on medium speed until fluffy, tripled in volume and pale in colour, about 6-7 mins.
Meanwhile, in a separate bowl, melt together the chocolate and butter over a double boiler. Let it cool.
Once the eggs are fluffy, reduce the speed to low and stream in the chocolate-butter mix. Whisk until combined.
Lastly, add in the dry ingredients and mix until combined.
Chill the brookie batter for 30 mins to an hour.
Preheat the oven to 170C. Portion the batter into 12 equal cookies. Shape into rough rounds and bake at 170 for 9-12 mins. They are ready when the tops are crinkled and the edges are firm.
Cool completely on the tray before lifting them up. Enjoy with a cuppa coffee. Bon appetite!
Pro tips:
I personally prefer to bake them when the batter isn’t super firm. They spread and crinkle a bit more and I like the look of it more. So if you want a more crinkly top cookie, bake them when they aren’t super firm.
Use only the best quality ingredients for this recipe. There are very few ingredients so it’s important to use good quality for best flavour.
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here:
