When I first heard of brookies, they used to be very different from what we know as brookies now. The first version of brookies used to have a choco chip cookie base and a brownie top. When basked together they form a delicious dish which combines both the texture of cookies and brownies. But after Harry made brookies in Master Chef Australia, the brookies took a new form. They look like cookies but when you take a bite, you will taste a brownie. I noted down Harry’s recipe and wanted to make an eggless version of it. The recipe had three eggs and very little flour. I am sure it would be a tough job to make it eggless. But still I ventured into it and should say after a slight hiccup I succeeded.
I did some changes to the amount of flour and egg replacement and made a dough. I shaped them and the first batch went into the oven. By the end of the baking time, the cookies had spread out on the whole tray but still had the cracked effect on top. I had to scoop out them from the tray which I served as chocolate halwa to my daughter. It was so yum, gooey and fudge like, only problem was it didn’t look like cookie.
So to the remaining dough, I made some changes and the second batch went into the oven. This time, it held its shape, looked so much like a cracked brownie on top and overall looked like a chocolate cookie. But still I waited for it to cool down and took a bite and I was so happy. It was so fudge like and tasted just like a brownie.Now I have a really nice brownie recipe at hand (because of this experimenting) which I will be posting in a while. You need to bake this in batches. So while the first batch is baking, refrigerate the remaining dough. Otherwise the second batch will come out flat.
Update: Some of the readers who tried had problem with the cookies going flat. Here are some tips to be noted before trying.
- Make sure that the dough is of the consistency of a thick chapathi dough. If it is loose, add more flour. The consistency of the dough is very important to get not too thin cookies.
- When the first batch is baking, refrigerate the remaining dough.
- Do not bake for more than 12- 13 minutes. The cookies will be very soft when they come out of oven but will harden once cooled. If you wait for it to firm up in the oven, they will become very hard once they cool.
- See my snaps below to get an idea of the consistency of the dough. Adjust the flour accordingly.
Dark Chocolate – 350 gm
Butter – 45 gm
Brown Sugar – 200 gm
All Purpose Flour / Maida – 250 – 300 gm
Baking Powder – 1 tsp
Milk – 1/2 cup
Vanilla – 1 tsp
Chocolate Chips – 100 gm
In a bowl melt chocolate and butter. Allow it to cool completely.
To the same bowl add flour, baking powder, sugar, milk and vanilla.
Mix to form a soft dough.
Preheat oven to 175°C.
Take a small portion of the dough and press it to a cookie.
Top the dough with some choco chips.
Arrange them in a greased tray. Refrigerate the remaining dough while the batch is baking.
Bake for 12 – 13 minutes and remove from oven.
Let it cool in tray for 10 minutes until the cookies are firm to touch.
Remove them and cool completely on a wire rack.
Store in an airtight jar in fridge.
- Dark Chocolate - 350 gm
- Butter - 45 gm
- Brown Sugar - 200 gm
- All Purpose Flour / Maida - 250 - 300 gm
- Baking Powder - 1 tsp
- Milk - 1/2 cup
- Vanilla - 1 tsp
- Chocolate Chips - 100 gm
- In a bowl melt chocolate and butter. Allow it to cool completely.
- To the same bowl add flour, baking powder, sugar, milk and vanilla.
- Mix to form a soft dough.
- Preheat oven to 175°C.
- Take a small portion of the dough and press it to a cookie.
- Top the dough with some choco chips.
- Arrange them in a greased tray. Refrigerate the remaining dough while the batch is baking.
- Bake for 12 - 13 minutes and remove from oven.
- Let it cool in tray for 10 minutes until the cookies are firm to touch.
- Remove them and cool completely on a wire rack.
- Store in an airtight jar in fridge.
This is part of the Bake-a-thon 2016