I had to make these after I watched that episode of Masterchef Australia where Harry made his Brookies for a midnight snack challenge.
Now if you’re wondering what a brookie is… it’s a combination of a brownie and a cookie.
They looked delicious on tv. And I wanted to make some.
I ended up not having enough dark chocolate, but the cocoa powder made it so much better. And I’m bot big fan of dark chocolate, so the cocoa made it a bit more sweeter and much nicer to eat.
I am quite happy with how they turned out. Was a bit surprised that there was no flour in this recipe. So I guess in theory that means it should be Gluten Free.
I made a brookie ice cream sandwich and added some chocolate sauce. It was to die for.
I also tried the original version of the recipe. But I couldn’t handle the heaviness and bitter taste the dark chocolate gave it. Ended up throwing out that batch as no one ate it.
Makes 12 Brookies
- 150g 70% dark chocolate
- 200g cocoa powder
- 45g butter
- 225g castor sugar
- 80g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla essence
- 100g dark chocolate chips
- Place 70% chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool until needed.
- Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined
- Spoon tablespoons of mixture onto baking trays lined with baking paper. Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough. Bake for 12-13 minutes in the preheated oven.
- Remove from oven and set aside to cool. Then enjoy with some vanilla ice cream and chocolate sauce.