Brookie – Half Chocolate Half Cookie
19
Mar
Mar
1 ½ cups Dark Chocolate
½ cup Butter
1 cup All-purpose flour
3 tbsp Mammoth cocoa powder
1 tsp Baking powder
2 Eggs
¾ cup Caster Sugar
½ cup Light brown sugar
Sea salt to top
1
- Preheat the oven to 180 degrees celsius. Line a baking tray with parchment paper on a silicon mat.
- Melt the chocolate and butter in a saucepan 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.
- In another bowl, combine the flour, cocoa powder and baking powder.
- In a large bowl, whisk together eggs, caster sugar and light brown sugar using an electric mixer until pale and fluffy. Add the cooled chocolate mixture and mix well.
- Fold the dry ingredients into the wet ingredients.
- Using an ice cream scoop, scoop-out equal sized balls of the brownie mixture onto the prepared baking tray, Keep sufficient baking space between them as they'll spread. Bake for 15-17 minutes. Let them cool on the tray before removing them. Sprinkle some sea salt on top.
- Eat immediately or store in an airtight container for up to two weeks.
Notes
Ingredients for making brookies
These brookies come together very effortlessly with very simple ingredients that are easily available in your kitchen –
- Dark chocolate – The most important ingredient when making a brookie has to be the quality of chocolate that you’re using. I recommend using the best quality chocolate you can get your hands on for the fudgiest brookie. Of course you can use Mammoth 53% Caramel and sea salt chocolate bar.
- Cocoa powder – A dark cocoa powder is essential to give the brookie that chocolatey flavor that cannot be missed! I use Mammoth cocoa powder for most of my recipes and I highly recommend you to go for the same. It’s hand down the best cocoa powder I’ve worked with.
- Sugars – Another thing I always take care of while baking brookies is to use a combination of both, white and brown sugar. Brown sugar has molasses which again enhances the texture of the brookie and makes it a hundred times better than the brookies made with just white sugar.Instead of using only dark brown sugar, I use packed light brown sugar. I find the flavor of packed light brown sugar to be much better than that of dark brown. Please note, ‘packed’ light brown sugar means, whenever you’re measuring it out, make sure to push down the sugar in your measuring cup and keep on adding till the cup is full! Read more about different types of sugars.
- Egg – This recipe for brookies does contain eggs. You can easily replace that with flax egg.
Ingredients
1 ½ cups Dark Chocolate
½ cup Butter
1 cup All-purpose flour
3 tbsp Mammoth cocoa powder
1 tsp Baking powder
2 Eggs
¾ cup Caster Sugar
½ cup Light brown sugar
Sea salt to top
Directions
1
- Preheat the oven to 180 degrees celsius. Line a baking tray with parchment paper on a silicon mat.
- Melt the chocolate and butter in a saucepan 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.
- In another bowl, combine the flour, cocoa powder and baking powder.
- In a large bowl, whisk together eggs, caster sugar and light brown sugar using an electric mixer until pale and fluffy. Add the cooled chocolate mixture and mix well.
- Fold the dry ingredients into the wet ingredients.
- Using an ice cream scoop, scoop-out equal sized balls of the brownie mixture onto the prepared baking tray, Keep sufficient baking space between them as they'll spread. Bake for 15-17 minutes. Let them cool on the tray before removing them. Sprinkle some sea salt on top.
- Eat immediately or store in an airtight container for up to two weeks.
Notes
Ingredients for making brookies
These brookies come together very effortlessly with very simple ingredients that are easily available in your kitchen –
- Dark chocolate – The most important ingredient when making a brookie has to be the quality of chocolate that you’re using. I recommend using the best quality chocolate you can get your hands on for the fudgiest brookie. Of course you can use Mammoth 53% Caramel and sea salt chocolate bar.
- Cocoa powder – A dark cocoa powder is essential to give the brookie that chocolatey flavor that cannot be missed! I use Mammoth cocoa powder for most of my recipes and I highly recommend you to go for the same. It’s hand down the best cocoa powder I’ve worked with.
- Sugars – Another thing I always take care of while baking brookies is to use a combination of both, white and brown sugar. Brown sugar has molasses which again enhances the texture of the brookie and makes it a hundred times better than the brookies made with just white sugar.Instead of using only dark brown sugar, I use packed light brown sugar. I find the flavor of packed light brown sugar to be much better than that of dark brown. Please note, ‘packed’ light brown sugar means, whenever you’re measuring it out, make sure to push down the sugar in your measuring cup and keep on adding till the cup is full! Read more about different types of sugars.
- Egg – This recipe for brookies does contain eggs. You can easily replace that with flax egg.
