- 350 grams 70% Dark Chocolate, GOOD QUALITY
- 45 grams Butter
- 150 grams Castor Sugar
- 80 grams cornflour
- 1 teaspoon baking powder
- 3 eggs
- 1 tablespoon vanilla essence
- 100 grams Dark Chocolate Bits
- 70% dark chocolate, grated
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
BROOKIE = BROwnie + coOKIE
Roughly break up 350 grams of 70% dark chocolate, 5 SECS / SP 7. ( see note below, as per BCB guidleines, no more than 200 grams at a time. )
( Grate 200gms, transfer to a seperate bowl, then grate a further 150 gms, then re add the 200 gms back to the bowl. )
Add 45 grams of butter, roughly chopped
Mix 4 MINS / 50C / SP 2.5.
Stop once or twice during the first 2 mins to scrape chocolate down to the bottom of the bowl.
When finished, and completely melted and combined, transfer to another bowl for later.
Combine all other cookie ingredients into the bowl. ( do not include the garnish chocolate ),
15 SECS / SP 3.
Scrape down the bowl
10SECS / SP 4.
Transfer bowl ingredients to the bowl containing the liquid chocolate
Combine all the ingredients togehter using a spatula, work quickly to ensure you combine. When the mixture is soft, like a dough, ( not runny or set firm again, if the mixture stays on the spatula when held upside down ) spoon 3/4 of a tablespoon of mixture onto a lined baking tray. Little blobs are great, no need to squash down. If mixture is still runny after combining, wait a little time for it to start to firm before you spoon mixture.
Press some dark chocolate bits, or milk if you prefer onto the top of each Brookie.
Place in the preheated oven for 12 mins, keep an eye on them. I check with a metal skewer around that time. As soon as a skewer comes out clean I take them out.
Allow to cool for a few minutes on the tray before transferring to a wire rack to completely cool.
Serve Craigs Brookies, topped with a little extra grated chocolate, or make an ice cream sandwich with two of them !
Brookie method. preheat oven to 170C
Accessories you need
This recipe has been recreated with inspiration from a Masterchef challenge, from contestant Harry
PLEASE ONLY USE 70% COCOA DARK CHOCOLATE, this recipe will not work with milk or white choc, due to it being a compound choc, and they low cocoa content and high fat and sugars. You cannot substitute the dark choc
Pre prepare all other ingredients into a bowl and have eggs cracked into a seperate bowl, ready to go.
Once you add all ingredients together the chocolate temp will begin to lower, and start to return to a solid.
I feel you get a much better consistency when you combine the chocolate mixture and all other ingredients into a mixing bowl and fold and combine with a spatula by hand.
As per instructions in the front of the BCB, please only grate the chocolate in amounts no greater than 200gms, so for this recipe, the chocolate will need to be grated in 2 batches.
To keep the recipe truly gluten free, use good quality pure chocolate chips for the top of the Brookies, not compound chocolate, and a gluten free baking powder product ( Anchor Brand )
I have made a video tutorial which you can watch here
heres the link to my face book page
//www.facebook.com/craigsblades/ The NEW home of the Famous Brookie, would love for everyone to come over and say hi.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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