Chocolate Brownie Cookies: aka Brookies
Sometimes called brookies, these chocolate brownie cookies are thick, rich and irresistibly fudgy. It’s the best of both worlds in one bite. And the best part? You can whip up a batch and bake them in just twenty five minutes.
Servings: 8 biscuits
Calories: 218kcal
Equipment
Ingredients
- 60 g unsalted butter
- 100 g dark chocolate
- 50 g light brown sugar (I used muscovado)
- 50 g golden caster sugar
- 1 large egg
- ½ tsp vanilla extract
- 75 g wholemeal flour (whole wheat)
- 1 tbsp cocoa powder
- ½ tsp baking powder
- pinch fine sea salt
- sea salt flakes for scattering over the top (optional)
Instructions
- In a small saucepan, melt the butter with the chocolate over a gentle heat. Stir then leave to cool a little.60 g unsalted butter, 100 g dark chocolate
- Whip the sugars, egg, salt and vanilla extract together until thick and tripled in volume - about 5 minutes with electric beaters.50 g light brown sugar, 50 g golden caster sugar, 1 large egg, ½ tsp vanilla extract, pinch fine sea salt
- Carefully pour the melted chocolate into the whipped sugar mixture. Beat briefly on a low setting until everything's combined.
- Sieve the flour, cocoa powder and baking powder into the batter and stir until just combined. Discard any bran that's left in the sieve. Either throw it on the compost, use to deter slugs or add it to another bake.75 g wholemeal flour (whole wheat), 1 tbsp cocoa powder, ½ tsp baking powder
- Scoop heaped tablespoons onto a lined baking tray, placing well apart as they will flatten and spread during baking. An ice cream scoop is good for creating a uniform size. If liked, scatter a few sea salt flakes over the top of each cookie.sea salt flakes
- Bake in the centre of the oven at 180℃ (160℃ fan, 350℉, Gas 4) for 12 minutes. Leave to cool and firm up for five minutes, then using a spatula, transfer to a wire rack to cool completely.
Notes
If you want gooey brookies, rather than just soft in the middle, bake for 9 minutes before removing.
For uniformly round cookies, shape them using a round cutter as soon as they come out of the oven. Use a cutter that's slightly larger than the cookie and gently swirl the cookies around inside it.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 218kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 14mg | Potassium: 176mg | Fiber: 3g | Sugar: 15g | Vitamin A: 223IU | Calcium: 34mg | Iron: 2mg