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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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