Brookie Cups
To satisfy a craving for chocolate, try this easy Brookie cups recipe - which is the perfect mix of chocolate brownie and cookie dough
Brookie Cups
12
20 minutes
18 minutes
To satisfy a craving for chocolate, try this easy Brookie cups recipe - which is the perfect mix of chocolate brownie and cookie dough
Ingredients
Cookie Layer
- 125g Whitworths Light Soft Brown Sugar
- 75g Unsalted Butter, at room temperature (plus extra for greasing)
- 1 Medium Egg Yolk, at room temperature
- ½ Tsp Vanilla Extract
- 150g Plain Flour
- ¼ Tsp Bicarbonate of Soda
- 50g Dark Chocolate Chips
Brownie Layer
- 100g Dark Chocolate (70% Cocoa)
- 80g Unsalted Butter
- 175g Whitworths Light Soft Brown Sugar
- 1 Medium Egg plus 1 Yolk, at room temperature
- 85g Plain Flour
- 1 Tbsp Cocoa Powder
White Chocolate Ganache
- 250g White Chocolate
- 125ml Double Cream
- 12 Lindt Lindor Truffles
Directions
Cookie Layer
- Grease a 12 hole muffin tin with butter and coat each hole with a dusting of plain flour.
- In a large bowl, cream together the butter and sugar for 2 mins using a stand mixer or electric whisk.
- Add the egg yolk and vanilla extract and beat again until combined.
- In a separate bowl mix together the flour and bicarbonate of soda.
- Add the flour to the butter and sugar mixture. Mix until combined.
- Add the chocolate chips and mix until evenly distributed.
- Make 12 equal balls of cookie dough.
- Press each ball of dough into the muffin tin, covering the base of each hole.
- Chill the cookie dough for 30 mins in the fridge.
Brownie Layer
- Preheat the oven to 180°C/160°C fan.
- Break up the chocolate into a microwave safe bowl.
- Melt the chocolate together with the butter in the microwave in 30 second intervals, stirring in between until the chocolate has melted. Set aside.
- In a separate bowl, gently whisk the eggs and sugar until combined.
- Add the melted chocolate and butter mixture and mix.
- Sieve the flour and cocoa powder into the mixture and fold in.
Spoon the brownie mixture over the cookie dough filling the muffin tin to the top.
- Bake for approx. 18 mins. You will want the brownie layer to have just started to crack around the edges.
- Leave the brookie cups to cool in the tin for an hour. Gently remove each one and continue to cool on a wire rack.
White Chocolate Ganache
- Break up the chocolate into a microwave safe bowl and add the cream.
- Heat for 50-60 seconds in the microwave on a high heat setting, remove and stir until smooth. If there are lumps of chocolate remaining, pop the mixture into the microwave for 20 seconds and stir.
- Set aside the ganache to cool, then pop it in the fridge for approx. 30-40 mins, stirring occasionally. This will thicken the consistency of the ganache so it holds its shape when piped.
- Using a stand mixer or electric hand whisk, whisk the ganache for 2-3 mins until light and fluffy.
- Pipe the whipped ganache on top of the brookie cups and top with a Lindt Lindor truffle.