We discovered that a “Brookie” was a cross between a cookie and a brownie. There was a serious uh-ha moment in our household.
The children were completely mesmerized by all the chocolate. Hubby likes a soft cookie, so this treat had his name all over it.
The texture of a Chocolate Brookie is crispy on the outside, and soft and gooey, barely set on the inside.
Watching them on Tv was almost too much to bare.
INGREDIENTS
- 350 g dark chocolate 70% cocoa
- 45 g butter
- 225 g caster sugar
- 80 g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla essence
- 100 g dark chocolate chips
METHOD
- THERMOMIX INSTRUCTIONS
- Place the block chocolate in pieces in the TM bowl to grate. 5sec/Speed 8.
- Remove chocolate and reserve in a small bowl.
- Add butter to the TM bowl. 3sec/speed 8.
- Heat the butter 1min/60degrees/ speed2.
- Add the reserved grated block chocolate 2min/60degree/reverse spoon1. Repeat until melted.
- *note if the chocolate seizes don't worry, continue with the recipe)
- Add the remaining ingredients to the TM bowl except the chocolate chips. 1min/speed.6.
- Scrap down the sides and repeat 1min/speed 6.
- Pour the cookie dough into a medium size bowl and stir through 1/2 the chocolate bits.
- Cover and refrigerate the dough for 1 hour minimum.
- Preheat the oven to 180 degrees celsius.
- Line a cookie slide with baking paper.
- Once the cookie dough is firm spoon tablespoons of the mixture on to the cookie slide. Leave space for spreading. I actually used an ice-cream scoop and then flattened the brookies down.
- Press the remaining chocolate chips onto the top of the Brookies.
- Bake for 13- 15 minutes. Remove from the oven to cool on the tray slightly before serving.
- *The Brookies won't look at all cooked when you take them out of the oven, they will have a delicate, macaron style shell that is easily crack when they are hot. As they cool they become a lot less fragile.
REGULAR COOKING METHOD
- Add the block chocolate broken in pieces to a glass bowl with the butter, microwave in 1 minute bursts.
- Continue until the mixture is melted.
- Add the cornflour and remaining ingredients to the bowl, including 1/2 the chocolate chips. Beat the mixture by hand until well combined.
- Cover and refrigerate the dough for 1 hour minimum.
- Preheat the oven to 180 degrees celsius.
- Line a cookie slide with baking paper.
- Once the cookie dough is firm spoon tablespoons of the mixture on to the cookie slide. Leave space for spreading.
- Press the remaining chocolate chips onto the top of the Brookies.
- Bake for 13- 15 minutes. Remove from the oven to cool on the tray slightly before serving.
- *The Brookies won't look at all cooked when you take them out of the oven, they will have a delicate, macaron style shell that is easily crack when they are hot. As they cool they become a lot less fragile.
- Enjoy
Thanks done share recipes to : https://www.gourmetgetaways.com.au/masterchef-chocolate-brookie-recipe/