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!
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.
Why is it great? We make a Christmas cake every year, it’s a classic recipe and my kids love decorating it.
Tell us how to make it 4 tablespoons brandy 4 tablespoons port ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg good pinch salt 300g raisins 250g currants 250g sultanas 75g chopped mixed peel 10g almonds, chopped (skin-on) ½ orange zest ½ lemon zest 175g self-raising flour, sifted 175g soft-dark brown sugar 175g butter, softened 4 medium eggs
The day before you intend to bake the cake, measure out the brandy and port, into a large saucepan.
Then add the cinnamon, nutmeg, salt, dried fruits, mixed peel, nuts and zest’s. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently for 10 minutes. After that allow everything to cool then pour the mixture into an airtight plastic container and leave it in a cool place overnight. Remember to take the butter out of the fridge so it will soften.
When you are ready to bake the cake, pre-heat the oven to 140°C, gas mark 1.
All you do is measure out the flour, sugar and softened butter into a very large mixing bowl then add the eggs and with an electric whisk, beat until everything is evenly blended. (Use a wooden spoon if you don’t have an electric whisk). Now use a large metal spoon to gradually fold in the fruit mixture until it’s all evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon.
Finally cover the top of the cake with a double square of parchment paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).
Bake the cake in the centre of the oven for 4 hours until it feels springy in the centre when lightly touched. Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. When it’s completely cold, wrap in double greaseproof paper and then foil and store in an airtight tin or polythene box.