Brookies

Cookies, chocolate, and peanut butter, sounds irresistible, right? Well, they also have melted chocolate inside, and chocolate chips, just heavenly. Where the name comes from, they will ask, is the combination of the words Brownie and cookies because they really have that buttery taste and smooth texture of the brownies…but they looks like ccokies.

They are quick to make, they have simple ingredients, and only take 12 minutes of oven, so they are ideal for when you crave dessert for breakfast, or just want to have a snack of 10 points.

The procedure is easy, mix all the ingredients in a bowl, with no need of any utensil other than a fork and a pair of bowls, divide the mixture and add chocolate to one half, mix, make two-colored balls and crush them until form the cookies, very simple and fun, am I the only one who has fun making cookies?

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Brookies

The perfect combination between cookies and brownies!

Course Dessert

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 brookies

Author Gaspar Carreira

Ingredients

• 1 cup unsalted natural peanut butter 220g
• 1/2 cup coconut or muscovado sugar 120g
• 1 egg or 2 egg replacement*
• 1 tsp vanilla extract
• 1/2 cup cornstarch 110g
• 1/3 cup whole wheat flour** 80g
• 1/3 cup dark chocolate chips 70g

Chocolate part

• 1/3 cup cornstarch 70g
• 1/3 cup raw cacao powder 30g
• 1/4 cup milk of your choice 60ml
• 1/4 cup coconut or muscovado sugar 60g
• 50 g dark chocolate, chopped

Instructions

1. Preheat the oven to 160°C

2. In a large bowl put the peanut butter, sugar, vanilla and egg, mix well with a fork or a whisk. Add the dry ingredintes little by little while mixing.

3. Divide the mixture in two. To one half add the chocolate chips, put the other half in another bowl.

4. Heat the milk until it starts to boil, add the chopped chocolate and mix until it is well melted. Pour this mixture into the bowl with the dough WITHOUT chocolate chips

5. Mix well until it is well integrated and add the rest of the ingredients of the chocolate part. Mix well

6. Both mixtures should have a similar consistency, otherwise, add a bit of cornstarch to achieve it.

7. Make balls with a little dough of each mixture, crush to form the cookies approximately 4 millimeters thick.

8. Bake for 10-12 minutes or until crispy on the outside
   

9. Let cool

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

 

**You can replace it with buckwheat flour for a gluten free version