Brookies
What are brookies you say? Well they are the result of a cookie and a brownie coming together in perfect harmony! They are cookies but they taste like brownies with all of the goodness of both. Brookies are really easy to make and this recipe is flourless for those avoiding gluten. They are a little crisp on the bottom and have a chewy center, all the things we love about a good cookie and a good brownie.
There are also recipes that say brookies, but they look like a square thats part cookie and part brownie. I have one of those recipes myself, but these ones are COOKIES not squares. The batter is thick but not the same consistency as cookie dough. It is more like a thick brownie batter, and that’s what it is supposed to be. If you want the brookie bars recipe you can find mine here.
For the best results I recommend you sift your confectioner’s sugar and cocoa powder before you combine them to make sure you have no lumps. You can make these without sifting for sure but be sure to whisk them together well to try and eliminate any lumps of sugar or cocoa powder. The rest is pretty straight forward.
I always seem to have surplus egg whites on hand so I love to make recipes that use up the egg whites as I am one who hates food waste. There is absolutely no waste when it comes to these brookies, they’ll disappear before your eyes.
Freezing your brookies:
Yes you can absolutely freeze them. Place them in an airtight container or freezer bag and place in your freezer. They freeze well for up to 3 months (not that they’ll last that long!).
Add-ins:
If you want to add more chocolate to these brookies I would recommend a good quality chocolate that you can chop into small pieces and add. Either dark or even white chocolate would work. You could add about 1/2 cup of chocolate pieces (or chips) without it affecting the brookie. Bake as per the recipe.
If you want to make a traditional brownie I have the best recipe ever! If you want to try it you can find it here.
Brookies (Brownie Cookies)
Equipment
- 2 prepared baking sheets line with parchment paper
Ingredients
- 360 grams Powdered confectioner's sugar Do not use granulated sugar
- 92 grams good quality cocoa powder
- 120 grams egg whites * about 4 eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 67.5 grams Good Quality Dark Chocolate (85% cacao) 1/2 cup once melted about 6 squares of an 8 square (90g) bar such as Ghiradelli
Instructions
- Preheat oven to 350℉
- In a microwave safe bowl, melt the chocolate in 30 second intervals, stirring in between, until completely melted. Do not scortch.
- Measure out the 360 grams Powdered confectioner's sugar and the 92 grams good quality cocoa powder. Then sift together and combine (to eliminate any small lumps)
- Add in the 120 grams egg whites, 2 tsp vanilla extract and the ½ tsp salt and stir to combine (mixture will be thick).
- Add in the melted chocolate and stir to combine.
- Scoop onto your prepared pans using a small cookie scoop. You should get 24 cookies. Make sure to separate the cookies well as the batter will spread a fair bit.
- Bake for 13 minutes on the middle rack of your oven until the tops are shiny and crinkled (cracked).
- Remove from the oven and let them cool on the tray for at least 5 minutes before transferring to a cooling rack.
Notes
