“As soon as I saw you, I knew a grand adventure was about to happen.”
A.A. Wilne Winnie the Pooh
These brookies did that to me.
The first time I saw them on Thalia Ho’s feed, I’ve been wanting these. I’ve wanted to bake these brookies. Yup,these are brookies. But what makes them better are the crinkled tops.
These are basically brownie batter chilled and shaped into cookies. Thats what everyone has been doing for brookies. But what is sensational about these is the crinkly tops.
And that my friend is the secret to this gorgeousness. That flakiness that you see on top of the cookie is just that. The excess sugar crusting so beautifully. What is crucial ,is that you use pure chocolate. Not compound and not milk chocolate. My results were a little different from hers. I’ve used 55% chocolate. She,on the other hand has used 70%.
The one available easily in India , even at your local baniya or panvadi, is the Amul dark chocolate bars.
You’ll have to spend 25 minutes near the oven ,only so that you can bang the tray on the oven sides a few times. Once you place ONE TRAY into the oven, close the door and allow the brookies to puff up for 5 minutes. Open the oven ,turn the tray around and bang against the oven sides to deflate the brookies.
Once again after 2 minutes.
Once again after 2 minutes.
Once again after 2 minutes.
Allow the brookies to bake another 2 minutes and remove the tray from the oven .
Cool the brookies on the tray for 10 minutes . Run a knife under them.to loosen from the parchment paper.
Cool on a wire rack. I left mine on the paper.
The flakes will fly and too much sugar or chocolate around is an invitation to ants.
I prefer to share my cabut lories,definitely not w. The excess sugar crusting so beautifully. What is crucial ,is that you use pure chocolate. Not compound and not milk chocolate. My results were a little different from hers. I’ve used 55% chocolate. She,on the other hand has used 70%.
The one available easily in India is the Amul dark chocolate bars.Also I did’nt have brown sugar. So I went ahead with regular sugar. They will be moister…. If you know what I mean. But don’t wait to bake these if you don’t have brown sugar.
Just do it.
Ok, and the day after. Cookies get soggy and change their taste. I stored these Salted coffee brownie cookies in an air tight container on the dining table. And in the morning,they were almost gone. But the two I had…. After a major battle with my conscience… Were out if this world.
They are still crisp and flakey on the outside. The inside,howe how is another story all together. It’s a crazy party out there. The chocolate is intoxicating.
And the coffee is doing that perfect tease lap dance. Just there and not there… I used coffee granules-so the “je ne sais quoi“-ness is maybe because of that. And that salt- Admitted you should use unsalted butter. But the extra salt is just making this into a Michelin star cookie.
You have to make these.
My ice cream scoop is big, so I used a tablespoon measure.
Bigger scoops may result in Cow Patty size brookies.
You absolutely need to refrigerate the dough. Thaila’s time was 15 minutes, but this is Mumbai.
Also ,if you have a muffin tray, you can try to bake them in that. But use less dough and of course a cup cake liner.
An Indian summer, Indian butter and Amul chocolate need much more time to tame.
My dough was runny. So my brookies were flatter,more cracker like.
If you want chunky brookies, you should be able to scoop them out and place almost ball shaped dough on the parchment paper.
Use your table spoon measure and a spoon to shape the round ,avoid touching with your hands.
It will be messy and you will melt the dough again.
Flat cookie trays. Lined with parchment paper. You don’t want to scrape off the brookie from your cookie tray.
Space between the dough.
You must leave space between the cookie dough. If you don’t you will end up with the world map on your parchment paper.
Patience. You need for these to cool before you get to pick them off the tray and eat them.
Ok that done,you can eat a few.
Also a suggestion to add a pinch of peppermint instead of the coffee and top with white chocolate chips for mint chocolate chip brookies too.
They sound so nice.
But then I guess that will never happen.
Coz we’re making these again.
So now you need to make them.
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- 150 gms chocolate
- 30 gms unsalted butter
- 1/2 tbsp coffee granules
- 100 gms or 7 tbsp sugar
- 2 tbsp or 22.5 gms flour
- 1/4 tsp baking powder
- 1/2 tsp sea salt flakes
- 1 egg
- 1/2 tbsp water- I used my Vanilla bean infused vodka instead
- Chop the chocolate into small pieces. Place the butter and chocolate into a glass bowl and microwave in 30 second bursts.
- Mix well and set aside to cool.
- Line Cookie trays with parchment paper and preheat oven to 180C.
- Mix the flour, baking powder and coffee powder in a separate bowl and set aside.
- Whisk the egg and sugar till triple in volume and the sugar grains are not seen.
- Pour in the warm chocolate mix in three batches and whisk till well combined.
- Mix in the dry mix and cover and chill till almost firm.
- Scoop out now firm dough /still almost runny dough onto paper and bake one tray at a time.
- Follow the baking instructions with a timer .
- Once the brookies are cool, sprinkle the sea salt flakes over your brookie.
- Allow to cool and store in an airtight container.