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!
We invite you to come join our FREE TRIAL 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