Brownies in the form of cookies – Brookies…
The word “Brookies” is an amalgamation of two favorite treats, brownies and cookies. When I hear this word, what pops into my mind is a dessert which has a brownie on the top and a cookie at the bottom. Taking that illusion into account, I have already baked brookies before, and that too in three variants – a recipe which is a family favorite, an eggless version with Nutella in it which my blogger friends absolutely loved, and a vegan version adapted from a pack of wheatgerm. But “brookie” in the form of a flat cookie shaped dessert with a crinkly brownie top was made completely famous by the Masterchef Australia Season 6 contestant, Harry Foster.
After posting the skillet cookie, this is the second recipe for the Blogging Marathon #123 under the theme “Kid’s Delight – Cookies”. If you are someone like me who love to binge watch on old episodes of Masterchef, who would forget the episode of the midnight snacks? Nigella Lawson and Matt Preston sneaks into the lodge and asks three of them to make their favorite midnight snack. The whole thrill of them making some scrumptious treats were completely surpassed by the delicious chunky Brookies that Harry whipped up and had Nigella “ooh” and “aah” throughout the time she ate them. I always wonder how she keeps herself slim by eating all that calorific food…
That doubt aside, I have adapted this recipe from the original and made it to 2/3 of the original quantity. The base of it is a basic brownie, that you can bake in your 8 inch tray for about 20 minutes and you will have an awesome brownie. But since we are making a brookie, we have to go through some hard work and a little heart attack. Boohoo… 🙁 The first batch I baked came absolutely flat and shapeless, though they tasted as delicious as the rest. Since I got a hold of my mistakes in the first baking, I rectified it and my second and third batches came out looking perfect with those pretty crinkles on top, just like I wanted.
So what to do?
- Make sure to line your baking tray – very important.
- Use your ice cream scoop to put the batter onto the tray. If you have the one that has the clean up thingy, nothing like it. This will give you similar looking cookies.
- Ensure adequate spacing between every cookie. They spread and if no space, then you will have one large cookie, which is still OK. 😉
- Be patient! Allow the cookies to cool to get its maximum deliciousness.
I will tell you, this is a must try. Yes, I would always prefer brownies for the ease, but this could easily be something you can bake if you have a kiddo party or an afternoon tea being planned. 🙂
Brookies | MasterChef Fame Brownie Cookies
- 225 gm dark chocolate
- 30 gm butter
- 2 large eggs room temperature
- 125 gm powdered sugar
- 50 gm corn flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Chocolate chip as required optional
- Melt the butter and chocolate and allow it to cool.
- Preheat oven to 180 degrees. Line a baking tray and set aside.
- Whisk all the remaining ingredients till nice and combined. Add the melted chocolate butter mixtures and whisk well again.
- Allow the batter to rest for 10 minutes.
- Drop one table spoonful on the baking tray, leaving space to spread. Sprinkle a few chocolate chip on each cookie, if using.
- Bake for 13 minutes for softer cookies and 15 minutes for crinkly cookies.
- Take out and allow it to cool on the pan. Slowly take off and enjoy.