Yesterday I finally got round to making brookies (a cross between brownies and cookies) after weeks of wanting to give them a go. They were ridiculously simple and easy to make, the dough itself takes about four minutes using an electric whisk to make up and then after a couple of hours chilling in the fridge they take just ten minutes to bake. I got the idea from seeing the recipe over on Lily’s blog, so I’ve copied in the same method here but have halved the quantities as I found this way it made around 30 cookies which was more than enough. The only change I’d suggest is leaving your dough to rest once it’s out of the fridge for around ten minutes or so, and put small truffle sized amounts onto the baking tray.
42g good quality cocoa powder
200g caster sugar
62ml vegetable oil
1 teaspoons vanilla extract
125g plain flour
1 teaspoons baking powder
1/4 teaspoon salt
30g icing sugar
1. In a medium bowl, mix together the cocoa, casted sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 180 d c gas mark 4. Line baking trays with parchment. Pour icing sugar onto a plate using a metal tablespoon, spoon and roll mixture into 2.5cm balls coating each one with the icing sugar before placing onto prepared trays.
3. 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.
They turned out so damn tasty that I ended up eating ten in just one day, oops.