Brookies – yes, they’re a thing.
I stumbled upon this recipe while I was doing some research on brownie baking. A brownie-and-cookie hybrid, brookies are a wonderful sweet treat that can either be simple or made more complex into a layered dessert. I got inspired by a recipe from Butter & Brioche, who made salted coffee brownie cookies that made me wonder how I had gone so long without having these goodies in my life.
I have tweaked B&B’s recipe, as I love adding my own twist to everything I cook or bake. There are a few tips to keep in mind when making these bad boys. They last for up to a week (if you have the willpower!) at around 28°C. Also, the better the quality dark chocolate used, the better the taste. I love using a combination of 70% and 80% dark chocolate. Cacao Barry and Valhrona are definitely yummy, but Lindt would suffice. I have also added some cocoa powder to enhance the dark, earthy flavour of the chocolate.
Cooling the mixture is essential, as the batter is too runny to be baked immediately, so be a little patient when making these babies. Or you could eat the batter as is, if you feel okay about consuming raw egg! Do not overbake them or they will dry out and become regular cookies, which is not necessarily a bad thing, but it’s not the texture we’re going for.
Makes: 24 small brookies
Prep time: 30 min
Cooking time: 15 min
- 250g dark chocolate
- 70g unsalted butter
- 2 eggs
- 150g dark brown sugar
- 50g granulated sugar
- 1 tbsp vanilla extract
- 25g plain flour
- 25g cocoa powder
- ½ tsp baking powder
- 1 good pinch table salt
- 1 tbsp water
- sea salt for the top
- Preheat oven to 170°C.
- Melt the chocolate and butter in a saucepan until smooth and combined. Set aside to cool.
- In a stand mixer, whisk the eggs with both the sugars and vanilla until you achieve ribbon consistency.
- Add the flour, cocoa powder, baking powder, salt and water to the cooled chocolate mixture.
- Add the chocolate mixture to the egg mixture and, using a spatula, fold together until combined.
- Place in the fridge for 15 min to firm.
- On a baking sheet lined with greaseproof paper, spoon out the mixture and roll into small balls. Bake for 8–10 min, or until the tops have risen and are firm to the touch.
- Sprinkle with sea salt and serve warm with milk.
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