Many of you who missed the bake along requested for the recipe of the brookie cupcakes we made. I tried my best to upload the recording, but it was too long. Nevertheless I thought I could at least post the recipe in a detailed manner, so u could understand. Feel free to post any doubts in the comments below.
So what are brookies? They are a combination of brownies and cookies. Brookies are popularly made in 2 ways - flavours of brownie infused in the cookie dough and baked into cookies. Or 2 layered - with both the dough and batter one on top of the other. This recipe is my brain child. I did umpteen trials to get it right, and also to replace refined flour with whole wheat. The outer covering or the cup is made of cookie dough and this is filled with the brownie batter. So they are like cookie cupcakes with brownie filling.
SERVES 4-6 CUPCAKES DEPENDING ON YOUR MOULD
INGREDIENTS
Cookie cup:
¾ cup oats powdered
¼ cup whole wheat flour
½ tsp baking soda
½ cup caster sugar
2 tbsp oil (any)
2-3 tbsp milk room temperature (to make dough)
¼ tsp vanilla
Pinch of salt
2 tbsp chocolate chips
Brownie:
⅓ cup dark chocolate compound chopped
2 tbsp butter room temperature
¼ cup whole wheat flour
¼ cup curd
¼ cup caster sugar
½ tsp baking powder
1 tbsp cocoa powder
Walnuts for topping
METHOD
Mix all cookie ingredients into a tight dough.
Take a cupcake mould, make 5 balls of the dough and mould each ball into a hollow cup in the mould.
Once done, freeze this tray for 10-15 min.
For the brownie, melt dark chocolate and butter in a bowl in the microwave for 50-60 seconds.
Mix all other brownie ingredients with a spatula.
Once the melted chocolate and butter mixture is at room temperature, add it to the mixture and mix till combined. Don't over mix.
Take out the cupcake tray from the fridge and pour the batter into the hollow cups.
Bake in a preheated oven in 170° C for 15-16 min.
Take the tray out of the oven and cool for an hour before unmoulding. Serve.
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