Brookies (Brownie x Cookies)

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

Method
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.

Chocolate Fudge Brownies

These chewy, fudgy chocolate brownies, created by the domestic goddess Nigella herself, are my reliable go-to goodies when asked to bring a plate for morning or afternoon teas. They are best eaten on the day made (which often means I get up early on the day to make them) and are ridiculously good warmed with a scoop of vanilla ice-cream.

thumb_IMG_1939_1024

Ingredients (makes 16 large brownies)
200g good-quality dark chocolate
250g salted butter
1¾ cups brown sugar
4 eggs
⅓ cup cocoa
1¼ cups plain flour
¼ teaspoon baking powder

thumb_IMG_1952_1024

Method
Preheat oven to 160°C fan-forced. Line a 20cm x 30cm rectangular tin with baking paper.

Melt chocolate and butter in the microwave (or on the stovetop) and stir until smooth. Allow to cool slightly.

Place sugar, eggs, cocoa, flour and baking powder in a large bowl. Pour in chocolate mixture and mix until combined.

Pour into prepared tin and bake for 35-45 minutes or until set on top (but should still be gooey in the middle). Leave to cool slightly in tin.

Cut into 16 evenly sizes pieces. Enjoy!

thumb_IMG_1947_1024

Recipe adapted from Nigella Lawson.

NB: Can be kept in an airtight container at room temperature for up to 3 days, but in my opinion, the fresher the better.