Brookies
What are Brookies you ask?
Brookies are essentially a brownie baked into a cookie. This recipe calls for a rich, dark chocolate brownie recipe that is crispy around the edges and gooey in the middle, the way a perfect brookie should be.
You can eat them on your own or you can fill them with a frosting and sandwich them together. Watch out for next weeks recipe as i will be sharing my whipped chocolate ganache frosting recipe which pairs perfectly with these chocolate brookies.
Ingredients:
45grams of self raising flour
3grams salt
30g cocoa powder
50g melted dark chocolate
100g granulated sugar
50g melted unsalted butter
1 egg, room temperature
100grams of chocolate chips or chopped chocolate (you can use dark, milk or white here)
Method:
Line 2 baking trays with parchment paper and pre-heat your oven. I pre-heat mine to about 180 degrees celsius but don't forget that every oven is different so temperatures and cooking times will vary.
Mix your cocoa powder, salt and flour together in a large bowl.
In a seperate, medium size bowl you will want to add your eggs and sugar and gently whisk until combined,
Next, stir in your melted chocolate and butter into your egg and sugar mixture and gently whisk again until fully combined.
Switching to a wooden spoon or spatula, sift in your flour mixture and gently stir in. You do not want to over-stir.
Fold in your chocolate chips or chopped chocolate until just combined
Your mixture will be a little runny, the same consistency as a brownie mixture and definitely not a firm consistency like a cookie dough.
Using a cookie scoop or an ice-cream scoop, spoon out your mixture and place on your baking tray. You will want to place them about 2 inches apart from each other, definitely do not overfill your tray as they will spread when baking.
Place your baking tray with your un-baked cookies in the fridge for around 10-20 minutes to chill. This is not a compulsory step however chilling your un-baked cookies at this step prevents them from spreading too much when baking.
Bake your cookies for 10-15 minutes, depending on the size. They will appear underbred when removed form the oven but the baking process will finish when you leave them on the baking tray for a few minutes before removing and transferring onto a cooling rack. Do not try to transfer them immediately once removed from the oven as they will be very soft and need to firm up a bit before transferring, otherwise they will break apart.
If you are wanting to make a brookie sandwich, pike some frosting (see my whipped chocolate ganache recipe next week) onto one cookie and then place a second cookie on top, gently pressing down to sandwich together.
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