Brookies are a delightful hybrid dessert that combines two beloved treats: brownies and cookies.

These cookies have the rich, fudgy texture of a brownie, with the convenience and portability of a cookie. With their crackly tops and soft, chewy center, brookies  are perfect for satisfying chocolate cravings and are sure to be a hit with anyone who loves the indulgent taste of brownies.

INGREDIENTS USED IN BROOKIES

• EGGS

In brookies , eggs serve several essential purposes. They act as a binder, helping to hold the ingredients together and provide structure to the dough. Additionally, eggs contribute to the texture of the cookies, giving them a soft and chewy interior while also helping to create a crackly top. The proteins in the eggs also help to trap air during mixing, resulting in a lighter and more tender cookie. Overall, eggs play a crucial role in creating the deliciously indulgent texture and consistency of brookies

• FLOUR

Flour in brookies serves as a binding agent and helps give structure to the cookies. It also contributes to their texture, balancing the fudgy interior with a slight crumb. 

• Chocolate

Chocolate is a crucial ingredient in brookies, providing the rich, decadent flavor that distinguishes them.

• Butter

Butter in brookies serves multiple purposes. It provides richness, flavor, and moisture, contributing to the overall taste and texture of the cookies. It also helps create a tender crumb and aids in achieving the desired chewiness or fudginess. Additionally, butter adds a slight crispness to the edges of the cookies, balancing their soft interior.

• Caster sugar

The use of sugar in brookies is essential for sweetness, flavour, and texture. It provides the necessary sweetness to balance the intense chocolate flavor and enhances the overall taste of the cookies. Sugar also plays a crucial role in the texture of the cookies, contributing to their tenderness and chewiness. Depending on the recipe, a combination of caster sugar and brown sugar is often used to achieve the desired flavour profile and texture.

EQUIPMENTS USED TO MAKE BROOKIES

To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.

OTHER RECIPES FROM THE BLOG

• NUTELLA STUFFED COOKIE

• OATS BROWNIE

TIPS TO MAKE BROOKIES

 1. Use quality ingredients: Opt for high-quality cocoa powder and chocolate to ensure rich flavour and a decadent texture.

2.Don’t over mix the batter: Over mixing can lead to tough cookies. Mix just until the ingredients are combined to avoid overdeveloping the gluten.

3. Do not chill the batter .

4. Use a cookie scoop: Using a cookie scoop ensures uniform-sized cookies, which will bake evenly and look more professional.

5. Bake at the right temperature: Bake the cookies at the temperature specified in the recipe. Baking at too high a temperature can cause the cookies to burn on the edges while remaining undercooked in the centre.

6. Don’t over-bake: Brookies should be slightly underbaked when they come out of the oven. They will continue to cook on the baking sheet as they cool, resulting in a soft and fudgy texture.

7. Let them cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.

BROOKIES

 

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Ingredients

• ¾ cup chocolate (131g)
• ¼ cup butter(55g)
• ½ cup all purpose flour
• 1+1/2 tbsp cocoa powder
• ½ teaspoon baking powder
• 1 egg
• 6 tbsp caster sugar
• 4 tbsp light brown sugar
• Sea salt, to top

Instructions

1. Preheat the oven to 180°C. Line a baking tray with parchment paper or a silicone mat.
2. Melt the chocolate and butter in a double boiler set over medium heat. Keep stirring continuously to make sure the chocolate doesn't burn. Once the chocolate and butter have melted, take the saucepan off the heat and allow the mixture to cool
3. In a large bowl, whisk together the eggs, caster sugar and light brown sugar using an electric mixer until pale and fluffy. Add the cooled chocolate mixture and mix well.
4. Add flour, cocoa powder, baking powder and mix well to form a batter like consistency.
5. Using an ice-cream scoop, scoop out equal-sized portions of the cookie mixture onto the prepared baking tray. Keep sufficient space between them as they will spread. Bake for 12-15 minutes. Let them cool on the tray before removing them. Sprinkle some sea salt on top.

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If you like my Brookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!