Brookies

Here's one I made quite a few months back now but still remains in my memory. This is the perfect recipe for when you can't decide between a brownie and a cookie. It's really chocolatey with a dense brownie texture but a slight crunch of a cookie. Simple and delicious.

 melt chocolate (I added cooking chocolate as I ran out of chocolate chips) 

 brookie mixture 

 freeze for 15 mins before baking

1 tablespoon oil

approximately 5g (1 teaspoon) of butter

365g chocolate chips

2 large eggs

150g light brown sugar

1/2 teaspoon vanilla extract

60g plain flour

1/4 teaspoon baking powder

1/4 teaspoon salt

• Melt oil, butter and chocolate chips in a bowl over a pot of simmering water. 
• In a separate bowl, whisk the eggs, sugar and vanilla extract.
• Fold the chocolate mixture into the egg mixture. 
• In another bowl, whisk the flour, baking powder and salt together. 
• Add the flour mixture to the chocolate mixture and stir until combined. 
• Pour the batter into a shallow pan and freeze for 6 to 8 minutes until the batter sets and hardens slightly (Do not exceed 15 minutes freezing time otherwise the batter will be too frozen)
• Preheat oven to 180C. 
• Line 2 baking sheets with greaseproof paper.
• Scoop out the cookie dough using a small ice cream scoop or a tablespoon and place on the prepared baking sheet.
• Bake for 10 to 12 minutes until the top looks dry and cracked. 
• Allow to cool completely.