Valentine's Day is just around the corner. And this time its on a Sunday. Have you already made your plans? A lovely Brunch or a fancy dinner. Or maybe a night in with some chocolates and good wine. I haven't made any plans myself. But what I already did is that I Baked up a batch of the most awesomest of confections. BROOKIES. They are choclatey goodness to say the least. Brookies are a cross between Brownies and Cookies, as the name suggests. While the center is decadent and soft, it has these crisp edges. I must tell you, that once you have baked a batch, they fly off the shelf in record time. You and your Valentine can enjoy them with some god coffee to start off the day.
I first heard of Brookies from British Blogger and Youtube Lily Pebbles. She had a video and a blog dedicated to this wonder called Brookies. Then it became almost a viral post , being re-created by so many all across the globe. Its been more than a year that I had been contemplating making Brookies, but procrastination took the better of me, as always. Valentine's Day seemed like the perfect time. Me and my husband have a sweet tooth. We have a toddler at home, who loves her share of sugar. Whether or not we exchange gifts this year, we will surely be munching on these lovelies.
This recipe is pretty fool proof. Very hard to mess it up. When I tried it for the first time, I was a bit wary. What if it was a disaster. I say this because, like every other person, I have had my share of baking and kitchen disasters. This recipe called for a large batch of Brookies. I just followed the instructions to the T and I was surprised myself at how good they turned out. They almost looked straight out of magazine editorial. That's how good they were.
Lily's recipe asked for the batter to be scooped by a teaspoon. And her batter yielded 70 Brookies. Yes, you read that right. I used a slightly larger scoop, of a tablespoon, to be precise. I had about 50 Brookies. As I was following Lily's original recipe, it had measurements in a different unit. So I took the liberty of converting them to my convenient unit of measurement. See, I have made your work a lot easier. Go ahead and give these Brookies a try. You can thank me later, as compliments will flow in from all quarters.
Recipe Courtesy : Lily Pebbles' Brookies
All purpose flour : 2 cups
Granulated Sugar (Caster Sugar) : 2 cups
Vegetable Oil : I used Canola Oil : 125 ml
Baking Powder : 2 tsp
Vanilla Extract : 2 tsp
Salt : 1 tsp
Icing Sugar(Confectioner's Sugar) 1/4 cup or 60 g (start with less)
Unsweetened Cocoa Powder : 3/4 cup
Pre-heat oven to 350F.
In a large mixing bowl, mix sugar, oil and cocoa powder.
Add in one egg at a time.
Add in the vanilla extract, Mix well.
In a another bowl, sieve together the flour, salt and baking powder.
Add in the flour mixture to the cocoa mixture.
Chill the dough in a refrigerator for 4 hours after you have covered the bowl with some cling film.
Line a large baking tray with parchment paper.
Scoop out dough with a measure of your choice, either a teaspoon or a tablespoon. Roll the dough to a round.
Pour out confectioner's sugar in a dinner plate.
Roll the cookie dough ball in the sugar and cover it completely.
Bake in a pre-heated oven at 350F for 10 to 12 minutes. Let the Brookies rest for a minute in the tray and then transfer them onto wire racks to dry.
You will doing three to four batches of baking with the batter.
Dig into chocolatey goodness.
Bon Appetit !