Brownies are a bit of a favourite in our house, but then, so are chocolate chip cookies. So what better compromise than the brookie?
I first came across this recipe on Masterchef last season. It was the episode where Matt and Nigella (who looked better than anyone ought to look in a red checked flanny shirt) woke the house at midnight and set a midnight feast challenge. Harry made these – and, if memory serves me correctly, won the night.
I’ve been meaning to make them ever since – and now that I have, I suspect I’ll be asked to make them more often! Oh – and the best bit – they’re gluten free. Yep, you read that right.
What you need…
- 350g dark chocolate – ie most of 2 blocks of cooking chocolate
- 45g butter
- 225g caster sugar
- 80g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla essence (actually, I forgot to put this in…ooops)
- 100g dark chocolate drops
What you do with it…
- Preheat the oven to 180C
- Melt the chocolate and the butter in a bowl over simmering water. Stir it about until it’s smooth. Once it’s melted, leave it to cool a tad – you don’t want it cooking your eggs.
- Put everything else (except the chocolate drops) into a mixing bowl and beat until light and fluffy.
- Mix in the cooled chocolate and butter.
- Place spoonfuls on a tray that you’ve lined with baking paper. Don’t press them down or anything – they’ll find their own way.
- Press the chocolate buds into the top.
- Bake for around 12 minutes and let them cool on a rack before eating.