I love brownies and cookies; who doesn't right?
So why not make BROOKIES? Brownies meet cookies. The crust outside and chewy middle, a cookie but a brownie? It is confusing. But so good as well.
The recipe is a interesting one and we got a bit messy, not going to lie. Take your time with chilling this as described and then as Christmas approaches and homemade "food gifts" are coming into season, whip up a batch of these for friends and family, even your children's school teachers! They will be a treat and something special to gift. Just a little bit more special than your average brownie...or cookie...yep...the brookie!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 160 Grams Butter cubed BUY
- 340 Grams Chocolate 60-70% Dark callets or chips BUY
- 3 Eggs
- 215 Grams Raw Caster Sugar BUY
- 70 Grams Brown Sugar
- 1/2 Teaspoon Baking powder
- Pinches Pink Salt Flakes BUY
- 200 Grams Bakers or Strong Flour BUY
- 40 Grams Cocoa Powder BUY
- 70 Grams Shelled Pecans roughly chopped
- 70 Grams Chocolate Milk callets BUY
- Tablespoons Vanilla Bean Paste BUY
Place Butter and Dark Choc Chips in saucepan on a low heat and stir until well combined, set aside.
Insert Butterfly into Thermomix bowl.
Place eggs, sugar, vanilla, salt, baking powder into Thermomix bowl and whip 2 min/Butterfly/speed 4.
Remove MC and slowly pour chocolate and butter mix through hole in lid while mixing 1 min/speed 3.
Add flour and cocoa powder to Thermomix bowl and mix 10 sec/speed 4. Repeat if necessary
Add pecans and milk choc chips on 10 sec/Reverse/speed 3.
Place bowl in fridge for 15-20 mins until mixture has cooled and stiffened up so you can handle it.
Prepare your tray with baking paper and preheat oven to 180°C fan forced,
Using a cookie scoop, scoop out batter onto tray as you would big cookies.
Bake in oven for 8-12 minutes.
Allow to cool a little before trying them!!
Serve with milk or ice cream and enjoy