An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
Brookies
“Brookies” this way a new word that I heard in my conversation on whatsup with the other BM members. These brookies are soft and chewy cookies/brownies.
Brookies
Mom Chef shared the recipe too and anything with cocoa is welcome at home.
Honestly speaking I do not enjoy making biscuits/cookies, as the effort involved tremendous. Hardly a few say 7-8 cookies at a time in my oven and you have to start all over again. Me I am a lazy person and I shirk hard work but these Brookies sounded too good so I made them.
I have made absolutely no changes to the original recipe. How is it possible?
I used regular sugar in place of castor sugar and the girls realised it. Therefore, I suggest using castor sugar or at least next time I will run regular sugar in the dry chutney pot for one round.
The main ingredients are maida, cocoa, butter, sugar, milk and baking powder and baking soda.
The other cookies recipes you may be interested in
- Caramelitas Simple yet Healthy Cookies Bars,
- Easy Sugar Drop Cookies
- Whole Wheat Chocolate Chip Cookies,
- Samo Rice Savoury Cookies/ Varya Tikhat Biscuit,
- Gingerbread Cookies,
- Soft Oatmeal Cookies,
- Ultimate Chocolate Cream Cheese Cookies,
- Egg-less Buttery Cookies,
- Eggless Wheat Cookies,
- Eggless Cookies.
Brookies
Ingredients
- ½ cup maida/ all purpose flour
- ¼ cup dark cocoa powder
- ¼ teaspoon Baking powder
- ½ teaspoon Baking Soda
- ⅓ cup castor sugar
- ¼ cup Amul Butter softened
- 1 teaspoon Vanilla Essence
- 2-3 tablespoon Milk use 1 tablespoon at a time to make smooth dough
- ½ cup chocolate chips
Instructions
- Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
- Sift together the flour, cocoa, baking powder and baking soda.
- Stir in the sugar and salt. Mix until combined.
- Add the butter and vanilla.
- Try and bind the dough. Use milk as needed to make a smooth dough.
- Add half of the chocolate chips and mix.
- Make a roll of the dough.Wrap in a cling film and set in the fridge for about 10-15 minutes. This helps in making balls from the dough. You can also scoop the dough on the parchment paper and bake directly without chilling the dough.
- Make balls and place on the parchment paper lay them at least 2 inches apart, as The cookies spread.
- The rest of the chocolate chips place on the balls. This is for the visual effect only.
- Enen though the brokies look soft or done Bake for 10 minutes ONLY or they will turn crispy.
- Leave them on the tray for 10-15 minutes until fully cool and immediately transfer to an airtight container to store.
Notes
If you do not want your brookies to spread too much, keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81
Vaishali says
The brookies look terribly sinful ! I am loving them and somehow I have always loved these . I have made them too but like this recipe better , drooling over them .
Usha says
I love baking cookies!! But I too would not like baking them if I have to bake 6-7 per batch. Brookies are absolutely delicious !!
Srivalli Jetti says
Love brookies…and yours has turned out great..didn’t know Kalyani has also done this, then this surely a popular one in our group..:)
Rafeeda - The Big Sweet Tooth says
My pet peeve with cookies is definitely not being able to finish off baking at one stretch! Brookies have been on my list… yours looks really sinful!
Priya Suresh says
Prefect cookies for chocoholic person like me, drooling rite now here.
Veena Krishnakumar says
Arch I am coning to goa. This is super
Sharmila Kingsly says
Yummy brookies.. I want to bake them soon!!
Chef Mireille says
a dream for chocolate lovers for sure!