When doing Master chef as the theme, how can i miss out Brookies? During season 8 they became pretty popular and there were so many bakers who tried. Even I made some eggless brookies and they were just amazing. But I never tried the exact recipe from the site. So this week I decided to make them for my daughter. The original recipe uses 70% chocolate, but I used 50% Cadbury’s Bournville. This is one recipe which would be any chocolate lover’s delight. I made 1/4th of the original recipe and got 6 brookies along with one cookie. The wonderful thing about this recipe is, it is gluten free. And I also used naattu sakkarai ( powdered jaggery ) instead of sugar. But I know there is some problem with the recipe. The amount of corn flour in the original recipe is too low and so the batter was quite thin. May be I mistook corn flour for corn starch, as we call it in India, but I am not sure.
Even after refrigeration, I couldn’t shape it into a cookie. So baked them in individual cupcake liners. The top of the brookies is quite firm just like a cookie, but inside it is so gooey and fudgy like a brownie. Next time I will try increasing the corn flour and see what happens. Before I baked them in liners, I made a test batch of one cookie on a tray. It spread out so thin, like a florentine cookies and was so crisp on top and slightly gooey inside. I tasted that test batch and I wished I have baked more. It was too delicious to stop. But I don’t want to mess up my diet, so stopped eating. Now Sruti has six of these and I don’t know how many days it would last for her. She is so deprived of cakes and cookies and it is no wonder if all disappear today itself.
Makes 6 Brookies
Dark Chocolate 70% – 80 gm ( I used Bournville 50%)
Butter – 15 gm
Brown Sugar / Powdered Jaggery – 60 gm
Baking Powder – 1/4 tsp
Corn Flour – 20 gm
Egg – 1
Vanilla – 1/4 tsp
Chocolate Chips For Topping
Preheat oven to 175°C.
In a bowl add chocolate and butter.
MW or melt it on a double boiler.
Set aside to cool.
In another bowl mix together corn starch, baking powder, sugar and egg and beat until it makes a smooth batter.
Add the melted chocolate and mix to form a thick batter.
Divide it between six cupcake liners.
Top them with chocolate chips and bake them in the preheated oven for 12 minutes.
The top will be firm but the inside will be soft. But it is fine.
Remove from oven and set aside until it comes to room temperature.
Refrigerate for one hour before serving.
And this is my eggless brookie. Even it is wonderful. Click on image for recipe.
Dark Chocolate Brookies Recipe
- Dark Chocolate 70% - 80 gm I used Bournville 50%
- Butter - 15 gm
- Brown Sugar / Powdered Jaggery - 60 gm
- Baking Powder - 1/4 tsp
- Corn Flour - 20 gm
- Egg - 1
- Vanilla - 1/4 tsp
- Chocolate Chips For Topping
- Preheat oven to 175°C.
- In a bowl add chocolate and butter.
- MW or melt it on a double boiler.
- Set aside to cool.
- In another bowl mix together corn starch, baking powder, sugar and egg and beat until it makes a smooth batter.
- Add the melted chocolate and mix to form a thick batter.
- Divide it between six cupcake liners.
- Top them with chocolate chips and bake them in the preheated oven for 12 minutes.
- The top will be firm but the inside will be soft. But it is fine.
- Remove from oven and set aside until it comes to room temperature.
- Refrigerate for one hour before serving