I have this bad habit of picking up stuff I may or may not use and then panic about what to do to finish them off! 😀 I call it the con of going grocery shopping alone. If HD would come along, I wouldn’t pick up anything extra, forget about unknown products. I am glad to have discovered milled flax and chia among a few of them, and the next finding was wheat germ. What is wheat germ? It is said to be the sprouted part of a wheat kernel, that gets separated in the milling process. It is in fact the most healthy part of the wheat, loaded with vitamins, proteins and minerals, but unfortunately gets left out during the making of wheat flour. The proportion of wheat germ is only 2.5% of a kernel of wheat, so it is a very miniscule portion. To read the health benefits of wheatgerm, you can hop onto this link. So what do you do with wheat germ? I feel the uses are very similar to flax – mix into your smoothies, your dough, your bakes, your granola, into about anything. Remember I used up some in this granola I prepared recently? Just like flax, wheat germ also tends to go rancid if not stored properly, so it is essential to store them up in the fridge once the pack is opened.
Thankfully, most of these products have sources of recipes right on the packet so that you can try making it before moving into other experimentation! I found this recipe at the back of the brand I bought (Hodgson’s) but it called itself “Brownies”. I actually couldn’t agree to that branding. Especially when this recipe has a crumbly cookie like crust, a cakey brownie in the center and topped with delicious chocolate icing. I simply had a search if there was anything called a “Brookie” and Google gave me so many options! A “brookie” is nothing but a combination of a browine and cookie, in any way you like. You can layer it up, like I did, make a brownie outer with a cookie center, or even make them as a combination of chocolate chip cookie on one side a brownie cookie on the other side. Since the name fit the texture of the bake, I decided to call it the fancy name rather than just brownies. 😉
I have baked this twice – once for a couple of friends I was meeting up for lunch and then the other time for ourselves at home. It is simply irresistible – just like how a brownie should be! I have veganized the recipe so that I would be able to eat it… hehe… I have used margarine in place of butter and used flax eggs instead of eggs. My friends couldn’t believe that it had no eggs nor milk in the bake. 🙂 I personally do not approve the use of margarine, after knowing how bad it is for health, but at times, oil is just not a substitute for butter in terms of flavor and I am not sure where I can get coconut butter or vegan butter in the UAE. Even if it is available, I am sure it must be really expensive. I try to use it up in minimal ways as I can. So if you are not vegan, go ahead and use butter in place of margarine, and use 2 large eggs instead of the flax eggs. Moreover, if you think the brookie would be better off without the chocolate icing, then think about it again. I thought the same way. After thinking many times, I decided to top off with the chocolate icing and I was so glad that I did! First of all, it makes the brookie look so pretty (don’t you agree?) and it gives it an amazing flavor to the bake. Cutting this bake is very tricky, just be very slow and patient so that you don’t end up crumbling up the cookie base. All in all, I would say this is a “MUST TRY”!
Before going to the recipe, I am overwhelmed that this is the BST’s recipe post #800. It just happens when I have crossed 900 posts on the blog a couple of days ago. I can’t believe that I have posted so many recipes, and InShaAllah I have many many more coming up for you, so do stay hooked. As of now, I am trying to concentrate on cooking up old favourites without pushing myself to try anything new, since there is enough in the drafts to feed the blog for as long as I decide to go on a hiatus! 😀 But knowing myself, the itch to try something new keeps coming in and my drafts only keep growing, how much ever I hold myself… God bless me! 😕 😀
- FOR COOKIE LAYER:
- 1 cup wheat germ
- ½ cup all purpose flour
- ¼ cup brown sugar
- 85 gm melted margarine
- FOR BROWNIE LAYER:
- ⅓ cup cocoa powder
- 75 gm margarine, melted
- 2 tbsp milled flax, mixed with 6 tbsp water
- 1 tsp vanilla
- ½ cup sugar
- ⅔ cup wheat germ
- ½ cup flour
- ¼ tsp baking powder
- ¼ tsp salt
- FOR ICING LAYER:
- 2 tbsp melted margarine
- 3 tbsp cocoa powder
- ½ cup icing sugar
- 1 t sp vanilla extract
- 1-2 tbsp warm water
- Preheat oven to 180 degrees. Grease pan generously. Line with parchment paper and lightly grease paper.
- Combine all the ingredients in the "for cookie layer" till well moist. Press it at the bottom of the pan.
- Now we make the brownie layer. Whisk the cocoa and margarine on low flame till well combined. Allow to cool slightly.
- Add in the flax egg, vanilla and sugar till the sugar melts.
- Whisk the dry ingredients together till well combined. Add the wet ingredients and fold in till well combined and fully moist. The batter will be thick.
- Spread the batter over the cookie batter. The cookie batter may stick to the brownie batter but manage to spread with two spoons.
- Bake for 30 minutes. Allow to cool slightly.
- For the icing, whisk the margarine and cocoa powder till well combined. Add in the icing sugar and vanilla extract and mix. Add a little warm water to get a proper icing. Spread on top of the baked brownie.
- Allow to cool completely in the pan. Pull out the parchment paper and cut into 16 squares.