What is a brookie? It's basically a mix between a cookie and brownie and oh my goodness, it is just divine. It's melt in your mouth, light, crunchy, chocolatey goodness. I made these twice over Christmas as they went down so well the first time - they are also really difficult to mess up which is a big thumbs up in my book!
All credit goes to Lily Pebbles - who first shared the recipe on her blog and YouTube channel - and who coined the wonderful word 'Brookie'!
The recipe makes quite a few Brookies so feel free to halve the amounts.
85g good quality cocoa powder
400g caster sugar
125ml vegetable oil (we used sunflower oil)
2 teaspoons vanilla extract
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
60g icing sugar
1. Mix together the cocoa, caster sugar and vegetable oil. Beat in the eggs one at a time and then stir in the vanilla extract. Stir the flour, baking powder and salt into the cocoa mixture.
2. Cover dough and chill in the fridge for 4 hours (the first time I chilled it for 4 fours, the second time for 2 hours and both times they turned out delicious)
3. Preheat oven to 180c/gas mark 4. Line baking trays with greaseproof paper.
4. Pour icing sugar onto a plate and then spoon and roll the mixture into small balls, coating each one with the icing sugar before placing onto the baking trays. I found this bit the most tricky as the mixture kept sticking to my fingers! The best thing is to cover the mixture quickly with the icing sugar and it then becomes far more workable and easy to shape into balls.
5. Bake in the oven for 10-12 minutes and let them stand for a few minutes to cool.
6. Enjoy your Brookies!