Every now and then kids deserve a treat ! Yesterday , Nov 14th , was celebrated as Children’s Day in India and I wanted to treat my kids with their favorite Chocolate fudge . But last minute i changed my plan and decided to make these Brookies . I was damn sure that this gift would get me loads n loads of hugs n kisses from my little ones. And yes i wasn’t wrong. These Chocolatey brookie was soft , gooey , chewy and fulfilled both their cookie as well brownie cravings !! And making them was damn easy .. while baking my house was smelling heaven … a keeper recipe for sure !!!!
I had first seen this brookie ( a cross between cookie and brownie ) in Masterchef Australia and it looked amazing !! Needless to say it has been on my mind to make Chocolate Brookies ever since the episode aired . And was in the lookout for a perfect eggless recipe . I stumbled upon this site and thought of giving it a try . I went ahead and bookmarked the recipe as must try. I am glad i did try as i was in for a wonderful surprise… Wow !! Crisp outside like a cookie and fudgy inside like a brownie, they tasted awesome .. anybody can fall in love with it instantly . Not just kids .. we too… Do give a try.. I am sure you will agree with me.. here you go …
- ½ cup All purpose flour /maida
- ¼ cup dark cocoa powder (I used Hershey’s dark cocoa ; use the best quality )
- ½ cup chocolate chips
- 1/3 cup powdered sugar
- ¼ cup softened unsalted butter
- ¼ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract/essence
- 2-3 tbsp milk (use just as much required to make a smooth dough. To make the recipe vegan, replace with almond or soy milk)
- 1/4 tsp salt
- In a bowl, sift together the flour, cocoa, baking powder and baking soda. Add in sugar and salt. Mix until combined.
- Add half of the chocolate chips chips , butter and vanilla. Remaining half quantity choco chips we will use later.
- Mix everything well in hands gently such that they become crumbly .
- Add about 2 tbsps of milk to the crumbly mix and bring everything together to form a smooth dough .If required add 1 more tbsp .
- Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them. If you do not wish to chill, you can scoop the dough on the parchment paper and bake directly.
- Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
- Make even sized small balls and place on the parchment paper, at least 2 inches apart from each other as the brookies would spread while baking .Garnish the brookies with remaining choco chips such that they can be seen on top once baked.
- Bake the brookies at 160 c for 10 minutes ONLY. The brookies may look soft and undone, don’t worry once they cool .. they will turn crispy. Alloow them to cool completely .
- Transfer the cooled brookies to an airtight container . Enjoy !!
- Don't add salt if you are using salted butter .
- If you do not want your brookies to spread too much, after shaping them keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
- If you want you can add wheat flour instead of maida or both in ratio.