Ingredients
| 360g (12¾ oz) good-quality dark chocolate (minimum 60%) | |
| 50g (1¾ oz) unsalted butter | |
| 3 eggs | |
| 150g (5½ oz) caster (superfine) sugar | |
| 75g (2¾oz) light brown sugar | |
| 60g (2¼ oz) cornflour (cornstarch) | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon salt | |
| SPICED COOKIE BUTTERCREAM | |
| 150g (5½ oz) unsalted butter, softened | |
| 300g (10½ oz) Biscoff spread (also known as speculoos spread; available at supermarkets) | |
| 200g (7 oz) icing (confectioners’) sugar | |
| 1½ tablespoons full-cream milk | |
| 1 teaspoon vanilla extract | |
| ¼ teaspoon sea salt |
Not quite a brownie, not quite a cookie… these are absolutely delightful, if I do say so myself. I first discovered the ‘brookie’ when I was working in a shared office space and one of the other businesses was selling brookie sandwiches. All of the rejected unfilled brookie halves went into a communal cookie tin. Suffice to say, it was a rare day that I went without indulging. Brownies are great, don’t get me wrong, but for me they are laced with a serve of guilt – rich, fudgy and definitely not an everyday treat. Whereas a brookie and a black coffee? I could get used to that, every single day.
View the recipe collection here
Instructions
| 1. | Preheat the oven to 180°C (350°F). |
| 2. | Line two baking trays with baking paper or silicone baking mats. |
| 3. | Combine the chocolate and butter in a microwave-safe bowl and cook on medium in 60-second intervals, stirring in between, until completely melted. Cool completely. |
| 4. | Using an electric mixer fitted with the paddle attachment, beat the eggs and sugars until light and creamy and tripled in volume. |
| 5. | Fold in the melted chocolate mixture, cornflour, vanilla and salt. |
| 6. | Drop tablespoons of the dough onto the baking trays, leaving plenty of room for spreading. |
| 7. | Bake the brookies in batches for 10–13 minutes or until puffed up and cracked on the surface. |
| 8. | Allow them to cool completely on the trays (if you try to move them while warm, the bottoms can tear off). |
| 9. | Make the buttercream by creaming the butter and Biscoff spread in the mixer fitted with the paddle attachment for 2–3 minutes or until smooth and aerated. |
| 10. | Add the icing sugar, milk, vanilla and salt and mix for 2–3 minutes or until the buttercream is smooth and luxurious. |
| 11. | Fill a piping bag with the buttercream and pipe a 1 tablespoon mound onto half of the brookies before sandwiching them with the rest of the brookies. |
Images and text from
First, Cream the Butter
and Sugar by Emelia
Jackson, photography
by Armelle Habib.
Murdoch Books
RRP $69.99.