Browkies

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Bring together gooey chocolate brownies and delicious chocolate chip cookies in one tasty treat.

24 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Browkies

For the Brownie Mix:

115 g Dr. Oetker 72% Extra Dark Chocolate (4 oz)
65 g Unsalted butter
100 g Dark Brown Sugar (3 1/2 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125 g Plain Flour (4 1/2 oz)
1 Dr. Oetker Baking Powder Sachet x 1 (5g)
1 Medium Egg (beaten)

For the Cookie Dough:

100 g Unsalted butter
75 g Caster Sugar (3 oz)
1 Egg Yolk
125 g Plain Flour (4 1/2 oz)
1 Dr. Oetker Baking Powder Sachet x 1 (5g)
100 g Dr. Oetker Dark Chocolate Chips

preparation

Preparation

Step 1: First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Step 2: Put the egg, sugar and Vanilla Extract in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.

Step 3: Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.

Step 4: Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.

Step 5: Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.

Step 6: When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.

Step 7: Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.

Nutritional Information for the recipe Browkies

Per Serving Per 100 g / ml
Energy 716 kJ
171 kcal
1938 kJ
463 kcal
Fat 9.53 g 25.76 g
Carbohydrate 19.08 g 51.57 g
Protein 2.11 g 5.70 g

preparation

Preparation

Step 1: First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Step 2: Put the egg, sugar and Vanilla Extract in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.

Step 3: Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.

Step 4: Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.

Step 5: Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.

Step 6: When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.

Step 7: Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.

Nutritional Information for the recipe Browkies

Per Serving Per 100 g / ml
Energy 716 kJ
171 kcal
1938 kJ
463 kcal
Fat 9.53 g 25.76 g
Carbohydrate 19.08 g 51.57 g
Protein 2.11 g 5.70 g
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