Brookies

I’ve been meaning to try Masterchef Australia Season 8 contestant Harry Foster’s Dark Chocolate Brookies and finally got around to it! It’s one of the more simpler recipes on the TV show and Nigella Lawson (I love her!) loved it, so I had to give it a shot. A first for me!
For those who don’t watch the show, brookies are a cross between brownies and cookies. 
While I made a couple of changes to the original recipe, the end result was mouth-watering deliciousness – chewy, rich and heavenly! If you love all things chocolate, this dessert is most certainly for you 🙂 With this recipe I also hope to attempt more Masterchef Australia recipes, at least as an ode to my favorite food show on TV!

Brookies

Makes: 12

Ingredients:

72% Dark Chocolate – 175 gms
Butter – 25 gms
Brown Sugar – 1/2 cup
Corn flour – 40 gms
Baking powder – 1/2 tsp
Eggs – 2
Vanilla Extract – 1/2 tsp
Bittersweet Chocolate chips – 50 gms

Method:

  • Pre-heat oven to 350 degrees Fahrenheit or 180 degrees Celsius
  • Line a baking tray with parchment paper and set aside
  • Place the 72% dark chocolate and butter in a bowl and set over a pot of simmering water (double boiler method)

Brookies

  • Once the chocolate and butter melt completely, remove from heat to cool down
  • In a separate bowl, place the sugar, sifted corn flour, baking powder, eggs and vanilla extract

Brookies

  • Using an electric mixer, beat on medium speed for about 5 minutes till all the ingredients are well-combined and you see tiny bubbles forming (the batter will be quite runny, but don’t worry about that)
  • Now add the cooled chocolate-butter mixture and combine well 
  • The batter will thicken as you mix well to form a wet dough
  • Spoon this mixture on to the prepared baking tray (do not worry too much about the shape) to get about 12 brookies
  • Place a few chocolate chips on each of the brookies and press down a little into the dough
  • Bake for 15 to 17 minutes
  • When you take it out of the oven, the brookies will not exactly look cooked, but allow it too cool completely on the baking tray
  • Once cool, refrigerate immediately
  • Serve with a scoop of vanilla ice cream or a glass of warm milk!

Brookies

Note:
– While the original recipe calls for the use of an electric stand mixer, I used a hand mixer since I have only that
– I refrigerated the brookies after they cooled completely as I felt they were a bit gooey. Refrigerating helped with keeping their shape
– You can use regular white sugar instead of brown sugar
– I used bittersweet chocolate chips in the recipe. You can use any kind, including dark, milk or semi-sweet chocolate chips

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