↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Brookies ~ A Cross Between a Brownie & a Cookie

May 28, 2017

Brookies ~ A Cross Between a Brownie & a Cookie

244
SHARES
TwitterFacebook244PinterestPocketTelegramWhatsAppYummly
Jump to Recipe Print Recipe
Pin
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.
Pin
Pin
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!
Pin

 

Pin
Pin
Pin

Brookies ~ A Cross Between a Brownie & a Cookie

A sure shot hit with lovers of brownies and cookies - a brookie gives you the best of both worlds!
No ratings yet
Print Pin Rate
Course: Cookies
Cuisine: International
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Shireen Sequeira @www.ruchikrandhap.com

Ingredients

  • 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

Instructions

  • Sift the flour, baking powder & unsweetened cocoa powder a couple of times and keep aside.
  • 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.
  • 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.
  • 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.
  • When you are ready to bake the brookies, preheat oven to 175 degrees C. Line a large baking tray with baking parchment.
  • 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.
  • 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.

Notes

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.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
244
SHARES
TwitterFacebook244PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Bakes, Christmas, Cookies, Tarts & Bars, Festive Cooking Tagged With: Chocolate

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rafeeda AR says

    May 29, 2017 at 4:41 am

    Brookie is the rage now it looks like! I have tried the one with a cookie base and brownie top and it was so amazing that I made it three times… hehe… must try this one for the girls who love chocolate cookies… I don't think I have to comment on that invitation – plain hillarious! 😀

    Reply
  2. Doreen says

    December 9, 2017 at 10:19 am

    Wow..looks delicious…will definitely try it out..thanks for the recipe

    Reply
    • Shireen Sequeira says

      December 11, 2017 at 10:24 am

      Thanks Doreen! Yes, pls do give it a try

      Reply
  3. Manjula says

    September 10, 2018 at 6:19 pm

    Hi, do you have an eggless recipe substitute?

    Reply
    • Shireen Sequeira says

      September 11, 2018 at 3:10 pm

      Hi,

      You can use flaxseed powder dissolved in water or 1/2 cup banana for every 1 egg for this recipe

      Reply
  4. Surbhi says

    July 20, 2020 at 5:39 pm

    Hey any substitute for egg… plz help brookies are so tempting.

    Reply
    • Shireen Sequeira says

      July 22, 2020 at 6:14 am

      Hi Surbhi,

      I have not yet tried the recipe without eggs but you could try flaxseed powder dissolved in water or applesauce

      Reply
  5. Michelle says

    August 22, 2020 at 8:35 pm

    Hi. Is it ok to microwave the brokers for 8-10 mins. Or do I have to bake on convection mode.

    Reply
    • Shireen Sequeira says

      August 22, 2020 at 8:58 pm

      Hi,

      I have never made these in the microwave so I have no idea how long to bake it. If you have microwave with convection, you could bake in that

      Reply
      • Michelle says

        August 23, 2020 at 8:30 pm

        Thank you. Will try to bake on convection mode for 10 mins and see if they get done.

        Reply
        • Shireen Sequeira says

          August 24, 2020 at 11:24 am

          Sure! All the best!

          Reply

Primary Sidebar

Looking for Something?

Stay Connected

I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

Trending This Week

  • Butter Cake | How To Make Soft & Moist Butter Cake
  • Traditional Irish Christmas Cake
  • Rogan Josh
  • Gule Sukhe (Black Eyed Peas Sukka)
  • Special Surmai (Kingfish) Curry (With Or Without Coconut)
  • Egg Butter Masala
  • Dried Shrimp Chutney (Galmbyachi Chetni) +Video!

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2022 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog