I first heard about Brookies from Lily Pebbles, a blogger who’s sister created this dairy-free brownie-cookie hybrid. They’re squidgy, chocolatey, stunning and easy to make, this recipe makes around 70, although they will probably be gobbled up pretty quickly!
Here’s what you’ll need:
85g good quality cocoa powder
400g caster sugar
125ml vegetable oil
4 eggs
2 teaspoons vanilla extract
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
60g icing sugar
100g white chocolate chips (optional)
Prep: 20 min
Cook: 12 min
- In a medium bowl, mix together the cocoa, caster sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Stir in the chocolate chips. Cover dough, and chill for at least 4 hours.
- Preheat oven to 180 c/ gas mark 4. Line baking trays with parchment. Pour icing sugar onto a plate and using a metal tablespoon, spoon and roll mixture into 2.5cm balls coating each one with the icing sugar before placing onto prepared trays (I find it easiest to roll them on the plate of icing sugar).
- Bake in preheated oven for 10-12 minutes. Let them stand on the baking tray for a minute before transferring to wire racks to cool.
Emma 🙂