Brookies

Ingredients:

• Unsalted butter 1/2 cup
• Flour 3/4 cup
• Cocoa powder 1 tbsp
• Salt 1/2 tsp
• Dark chocolate 5 oz
• Granulated sugar 3/4 cup
• Brown sugar 1/4 cup
• Eggs 3
• Vanilla essence 1 tsp
• Chocolate chips cookie as required
• Ice cream for serving

For Cookie:

• Flour 1 cup + 2tbsp
• Salt 1/2 tsp
• Baking soda 1/2 tsp
• Unsalted butter 1/2 cup
• Dark brown sugar 1/2 cup
• Caster sugar 1/4 cup
• Egg 1
• Vanilla essence 1 tsp
• Chocolate chopped or chips 6 oz
  

Method:

1. Butter bottom and sides of 6x4 inch round pie tin and set aside.
2. In bowl, whisk flour, salt and cocoa powder and set aside.
3. Melt chocolate and butter in heat proof bowl over simmering water.
4. Turn off heat but keep bowl over water, whisk both sugar into chocolate mixture.
5. Remove bowl from water and let cool to room temperature.
6. Add eggs to chocolate mixture and whisk until just combines.
7. Add vanilla and stir just to combine.
8. Sprinkle flour mixture over chocolate mixture.
9. Using spatula, gently fold maida mixture into chocolate mixture.
10. Fill each prepared pie tin halfway with batter.
11. Place pie tins on large baking sheet and transfer to refrigerator and let chill for 1 hour.
12. Using an ice cream soup, scoop chilled cookie dough into six balls.
13. Using your hands, shape dough to form balls and gently form into round disk that is slightly domed at top, disks should be slightly smaller than top of pie tins.
14. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter.
15. Transfer baking sheet to oven and bake until cookie is golden brown, 20-25 minutes, rotating baking sheet halfway through cooking time.
16. Serve warm with ice cream.
17. In large bowl, mix flour, salt and baking soda and set aside.
18. Beat butter and both sugar until smooth and creamy.
19. Using spatula, scrape down side of bowl, add egg and beat until well combined.
20. mixture should be light and fluffy.
21. Add vanilla and beat just to incorporate about 5 seconds.
22. Add half of flour mixture and beat until just combined, about 15 seconds.
23. Add remaining flour mixture and beat until just incorporated.
24. Gently fold chocolates chips.
25. Cover bowl and refrigerate at least 3 hours before using.