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Brownie + Cookie. This is a cookie with a brownie crackle top, a cookie with a crunch in every bite and a cookie with the chocolate fudge center of a brownie. Basically this is an indulgent chocolate brownie in a cookie form.
I made this recipe accidently as I had left over brownie batter from my slutty brownie recipe. As the recipe contains eggs I thought it only right to chill the batter and bake it later. The batter got so stiff I had to scoop it out using an ice cream scoop and bake them as little mountains. With the dread in my mind that I have managed to waste deliciously good brownie batter I let these chocolate mountains bake for 12 mins at 170°C which certainly felt like an eternity.
To my surprise the mountains spread out a little yet held its shape and looked like everything a crinkle cookie should look like but without the icing sugar. The aroma was heady with chocolate and could only mean that atleast they would taste good if not anything else. They were too soft to move from the baking tray but I used my slotted spatula and transferred them to a wire rack to cool completely before I could taste this horrendous creation. While transferring I noticed the bottom had gotten burned as it was not chocolate dark brown but more like burned black!
Once they cooled I tasted them and truly loved it, yes the bottom was a bit burned on some of them but the fudge interior, the crunchy crackle top, the overall satisfaction of eating them kept developing with every bite. I landed up devouring 5 of them in one go. But this intrigued me and sparked my curiosity, which got me researching about a brownie that looks like a cookie and found the emergence of Brookies.
I have to be honest, there has been a lot of trial and error with this recipe and very few substitutes work well here. This makes it a pretty straightforward recipe that I love and has been tweaked and shaped to my liking. I’ve tried many variations of these and as delicious and disastrous as they were I devised the best recipe for you. I will give you all the information you need to make these babies and let me warn you, they are dangerous. They disappear into your stomach without any fore warning. So be prepared for these moreish and scrumptious brookie bites.
A few Substitutes:
Flour – All-purpose flour works best here however you could use Cake flour, Self-raising flour, Spelt flour or almond flour for a GF option
Sugar – Brown sugar works best here, light or dark brown, soft or granulated I would recommend them but if you were to use white sugar, you can use white granulated sugar or coconut sugar here (this does change the flavor in the final product)
Cocoa powder – Always use unsweetened cocoa powder while baking for that intense chocolate flavor. You could leave it out if you don’t have any and add an additional amount of flour to replace the cocoa powder however I would suggest you try to use it cause the 5gm seems like a little but it does wonders.
Dark chocolate – This recipe calls for dark chocolate and ideally you want anything above 70% cocoa for that indulgent chocolate flavor. However you could get away with 60% as well, it will be lighter in color and the taste will be milder. Also you could mix chocolate of various percentages but it definitely benefits from using good quality chocolate here.
Baking – These cookies are best baked in the oven. They can be baked in a microwave oven as well, as long as you preheat the microwave oven for 10mins and then set the temperature to 180°C and timer to 6mins (it takes half the amount of time to bake in a microwave oven, if it seems a little under done bake for another min)
The worst thing to do to these cookies is over baking them. Hence even though they might seem soft to the touch and not set do not over bake them as when they cool down they set and firm up.
Ever since I cracked the code to these brookies on how to get the prefect crunch and fudge honestly they are a joy to bake. The cookies once baked last fresh in a zip lock bag at room temperature for close to 4 days (doubt they will last that long though). Additional batter can be portioned and frozen for later. It uses few ingredients but creates the best treat you will want to eat, you might not feel like sharing them and that’s okay. Happy Baking!
- Electric hand beater/Planetary mixer
- Large mixing bowl
- Rubber spatula
- Slotted spatula/Flat metal Spatula/Scraper
- Heatproof bowl
- Ice cream scoop/Tablespoons
- 100 gm Flour
- 20 gm Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- Pinch of Salt
- 400 gm Dark chocolate
- 50 gm Butter
- 4 Eggs (200gm)
- 290 gm Brown Sugar
- Melt the chocolate and butter until smooth and no lumps. Set aside to cool.
- In a large bowl, using an electric beater or using a planetary mixer whisk the eggs until frothy. Add the sugar and whisk further for a few minutes until thick and it has reached a ribbon consistency. When you lift the whisk it should fall on itself and hold the trail its left behind for a few second before disappearing.
- Sift the flour, cocoa powder, salt, baking powder and baking soda into the egg mixture an pour in the melted cooled chocolate mixture. Using a spatula, fold the ingredients together until combined. Do not over mix.
- Cover with a cling film and transfer to the fridge to chill for 45-60mins until the batter has gotten stiffer (the texture of the batter should be pretty hard and resemble a cookie dough, if not, chill it further)
- Preheat the oven to 180°C and line a cookie sheet/baking tray with baking paper.
- Remove the batter from the fridge and using an ice cream scoop, scoop out the stiff batter into your hands, briefly roll into balls and place on the baking tray. Don’t waste too much time here, as you want the batter to be pretty firm when it is transferred to the oven to bake. Leave space between the brookie dough balls, as they will spread while baking. I usually bake 6 on a 13x8-baking tray.
- Bake them for 8-10mins until they have spread out and the top is dry to the touch. They will still seem soft if you press them down but do not over bake them as they firm up as they cool down.
- Using a slotted flat metal spatula remove them gently from the baking tray and transfer to a wire rack to cool down.
- I don’t need to tell you to eat them, as you will want to inhale them as soon as you can.
Every house and fridge is different hence when the recipe says chill for 45-60mins it means the batter should be chilled enough to be firm. If it isn’t firm in this amount of time you can pop it into the freezer to chill down further. Make Ahead –
I have made this batter ahead of time and frozen it, portioned it into balls using an ice cream scoop as the measure, rolled them up and popped them back into the freezer. They keep well for almost 3 weeks and when you are ready to bake, preheat the oven, take them out of the freezer 10mins prior to baking and bake them frozen for 11-13mins.
Note: I always store food/cookies in my freezer either in zip lock bags or airtight containers. Quantity-
This recipe can be halved down the center but I like to have the extra batter in my freezer ready for brookies whenever I want.