All we want now is hot drinks with chocolate and so I'm baking these extremely chocolatey brookies.
Brookies?
It’s a word that fuses with “Br” from brownies and “ookies” from cookies. So, it means that it's a fusion bake of brownies and cookies.
Accordingly to Epicurious, you can use any brownies mix and bake scoop of the mixture in a muffin pan into brookies.
However, the brookies that I baked today are exactly not made from any brownies mix or recipe. They were baked based a specific brookies recipe that I have modified from HERE.These gluten free brookies are extremely chocolaty, fudgy and not too sweet as they are made with cornflour and very moderate amount of sugar. So you can imagine. Every bite of it is chocolate, chocolate and mostly chocolate!!!
Love chocolate?
You will love these very chocolatey Gluten-free Double Chocolate Cookies or Brookies.
This recipe was originally an Easter recipe, Double-Choc Easter Egg Brookies at HERE with caramel buttons and Easter eggs embedded in them. Now, Easter is long gone… I’m baking mine with ALL chocolate. Not the sugar-loaded caramel and Easter eggs… Just gourmet chocolate!
These cookies are made from the same cookie dough
but can you see that they look slightly different?
The first tray of brookies that I baked.with cracked "shiny" surfaces
These are the subsequent tray of brookies that have rougher "shiny" surfaces.
This is because this cookie dough is made with a lot of melted chocolate and it can be solidified at cold room temperature, making the dough more difficult to scoop into brookies with smooth surfaces before baking.
Taste-wise, all of these brookies are the same!
Very chocolaty! Very interesting...
Interesting because their outsides taste like meringue but their insides are extremely chocolaty! Fudgy and chewy!Wanna bake these yummy brookies? Watch my video. If you are baking these brookies at cold wintery weather like now in Melbourne, you might want to scoop the dough very quickly onto the prepared baking trays after you mix all the ingredients so that the surfaces of the cookies will look smooth and shiny with cracks. If you are not fussy about the look, it's ok to take your time as it won't affect their taste and texture.By the way, the most important thing to do is Do not over-bake these brookies!!! They should be firm on their outside, soft, moist and fudgy inside.
Music: BensoundIf you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to
my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe that is modified from HERE.Makes 24 medium cookies
180g couverture dark chocolate, roughly chopped - I used Callebaut dark chocolate callets with 70% cocoa
25g unsalted butter
2 large eggs, about 50g each without shell
130g (2/3 cup) caster sugar
70g (1/2 cup) cornflour
1 tsp baking powder
100g (1/2 cup) dark chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 200 ̊C or 180°C fan-forced. Line two large baking trays with baking paper.
Place 180g dark chocolate with 70% cocoa and butter in a large microwave-safe bowl. Melt chocolate mixture by either heating mixture using a microwave with medium low power for 1-2 mins or placing the bowl on a pot of simmering water. Heat and stir the mixture until just melted and smooth. Set aside for about 20 mins to cool.
Using an electric mixer fitted with a whisk attachment, mix eggs, sugar, cornflour and baking powder in a large bowl with the the lowest speed first to combine the ingredients. Increase to medium high beating speed and beat for about 10 mins or until pale and increased in volume, scrapping the dry ingredients from the sides of the bowl in between mixing. Reduce mixing speed to the lowest, add chocolate mixture gradually while mixing and whisk until just combined. Then, use a spatula to mix in the chocolate chips.
Spoon tablespoonfuls of dough with about 3-4 cm apart onto the prepared baking trays. Top the cookies with extra chocolate chips if desired. Bake for 10-11 mins, one tray at a time or until the cookies are firm outside but soft in the center. Do not over-bake cookies! - Please read my baking tips (in the paragraph just before the video).
Allow cookies to cool slightly on the trays until they are set. Transfer onto a wire rack to cool slightly or completely.
Store in an airtight container at room temperature for up to 1 week.Happy Baking!Please support me and like me at Facebook...
