I’ll be the first to admit that I was skeptical. As a brownie purist and cookie lover, I couldn’t imagine how ‘brookies’ could improve on perfection. Well, I’m happy to say that I was proven wrong! Brookies combine the rich chocolate fudginess of a brownie with the convenience and shelf life of a cookie. They also have both the crunchy side parts AND the fudgy middle of a brownie in the one morsel, so there’s no more fighting over who gets which brownie. To sum up, I’m mad at myself for resisting this trend for so long when they are JUST. SO. GOOD.
I ate (and, regretfully, shared) this batch too quickly to experiment, but I’m going to try making brooking sandwiches next time, with a peanut butter or caramel filling.
Ingredients (makes 24)
225g dark chocolate melts
75g butter, at room temperature
¾ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
¾ cup plain flour
¼ cup cocoa powder
1 teaspoon instant coffee
1 teaspoon baking powder
Melt the chocolate in the microwave in 20 second bursts, stirring between each burst, until smooth and entirely melted. Set aside to cool slightly.
In a large bowl, add the butter, brown sugar, and white sugar together with electric beaters on medium-high speed until smooth and creamy (about 2 minutes). Add the eggs and vanilla, and beat on high speed for a further 2 minutes. Scrape down the sides and bottom of the bowl, then pour in the melted chocolate and mix on medium-high speed for 2 full minutes.
Add in the flour, cocoa powder, coffee and baking powder and beat on low speed until just combined. Cover the bowl with clingfilm and refrigerate the dough for 20 minutes.
Meanwhile, preheat the oven to 180°C (160 fan-forced) and line 2 large baking trays with baking paper.
Once chilled, roll the dough into roughly golf ball sized balls and place on the tray, leaving room to spread (I fit about 6 per tray). Bake for approximately 12 minutes or until the edges appear set and the top has a cracked appearance (don’t worry that the centre is soft, it will set as it cools). Remove from the oven and leave to cool. Enjoy!
Cookies will keep in an airtight container at room temperature for up to a week (but I doubt they’ll last that long!)
Recipe adapted from ‘My Favorite Brownie Cookies’ on Sally’s Baking Blog.