Folks, I’ve been waiting to share this recipe with you since February this year. It’s been a really long wait because I lost the recipe that I had jotted down on a piece of paper. Perhaps this is why you see older recipes making their appearance on the blog much before than in comparison to the newer ones. By some stroke of luck, I found the piece of paper but it was still not an accurate recipe so I tried out the recipe once again yesterday and while the brookies baked I simply scribbled and played around with this ‘invitation’. The birth of the brookie happened quite by chance. What was destined to be a double chocolate chip cookie was underbaked and turned into a soft mound of chocolatey goodness with a few cracks on top. I know that the other version of a brookie is a combination of choco chip cookie dough and brownie and is a visual treat as well, but trust me, the brookie takes you to a whole new level of deliciousness. Let me explain why. Firstly, its a cookie, so it automatically qualifies as an accompaniment to a nice, tall glass of milk. Secondly, its a brownie, so you can totally indulge in it at any time, one brookie at a time. Portion control people! (don’t eyeroll at me now – Haha!). Fine! I don’t have a thousand reasons why you should make it but I seriously think you should. You can thank me later!
So coming back to my lost & found story, while these brookies were busy baking I was wondering how to describe it in the little intro that I write while posting the pictures/recipe link on social media. A few lines popped into my head and then quirkiness kicked in that resulted in an invitation card as seen below.
And like I mentioned in the card, sometimes baking with good ol’ plain flour, sugar, butter & eggs can result in the most satisfying of bakes. Isn’t it? While I do like experimenting with alternatives to white flour, butter and sugar, I never quite like baking without eggs. One of the main reasons is that baking with eggs is the best way to get my son to eat it who greatly dislikes them otherwise.
So while I go about completing my Sunday chores, I leave you with this recipe. Do give it a try and let me know how you liked it!
Brookie ~ A Cross Between a Brownie & a Cookie
Prep time: 15 mins | Chilling time: 20-25 mins | Baking time: 11-12 mins | Yield: 15-17 med-big cookies or 24 small
- 100 grams all purpose flour
- 1 teaspoon baking powder
- 25 grams unsweetened cocoa powder
- 175 grams soft brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 150 grams dark chocolate, chopped
- 75 grams unsalted butter at room temperature
- 50 grams chocolate, chopped into small chunks or chocolate chips
1. Sift the flour, baking powder & unsweetened cocoa powder a couple of times and keep aside.
2. Place the 150 grams of dark chocolate in a microwave safe glass or ceramic bowl and microwave in intervals of 15 seconds at a time, stirring the mixture in between, till the chocolate is melted and without lumps. Keep aside.
3. In a deep bowl, beat the butter and sugar together till pale. Add the egg and beat together again. Add the melted chocolate and vanilla extract and whisk again till incorporated.
4. Add the sifted flour in parts and using a spatula, gently mix everything together. Cover the bowl with plastic wrap/cling film and refrigerate for about 20 minutes.
5. When you are ready to bake the brookies, preheat oven to 175 degrees C. Line a large baking tray with baking parchment.
6. Using an ice cream scoop or a tablespoon, scoop out lime sized portions of the dough and lightly roll them between your palms, do not flatten unless you want flat brookies. Place the dough balls spaced well apart on the prepared baking tray.
7. Bake for 12-13 minutes and remove from the oven. Let the brookies cool on the tray for about 10-15 minutes, then gently transfer them onto a wire rack and let them cool completely before serving.
1. Chilling the dough for 15-20 minutes is important as it will be too sticky otherwise and cause wastage by sticking to your palms while rolling. However, do not chill beyond 1 hour as the chocolate and butter will harden and rolling the dough balls will become difficult
2. If you use a standard ice cream scoop to scoop out the dough you will get large brookies. You can use 3/4th of this portion or just eyeball the quantity to ensure that you get even sized brookies.