Whole Wheat Brookies

Around 2.5 years back, when I first heard of brookies, I was quite excited and once tried a recipe from a good blog. (Sorry don’t remember the name now). Brookies is a combination of brownies and cookies. It’s rich, fudgy and gooey like brownies and at the same time a bit crunchy and crispy on the edges like a cookie. It’s richly loaded with lot of chocochips and a combination of semi dark and dark chocolate. Always remember to use good quality chocolate. I have used some milk chocolate too to reduce the bitterness

of dark chocolate and some Callebaut cocoa powder.

Please do remember not to overbake these or else they turn up quite hard. It’s a real treat for chocolate lovers and it smells awesome. While mostly these brookies are made with all purpose flour, but I have made it with whole wheat flour. So, you might find these maybe slightly harder than all purpose flour. But nevertheless, it tastes fabulous and is surely worth a try. You may click here for many more cookie recipes. Also, you can have a look at eggless all purpose flour brownies and whole wheat flour brownies. I have used a 240 ml cup.

Ingredients:

• Whole wheat flour 200 gm
• Cocoa powder 2 tbsp (~ 25 gm)
• Baking powder 1/2 tsp
• Butter 50 gm
• Salt a pinch
• Brown sugar 150 gm
• Choco chips 1/2 cup
• Dark chocolate 200 gm
• Milk 4-5 tbsp

Method:

• Melt the chocolate and butter over a low flame for few seconds. Stir till the chocolate melts.

• Sieve the flour, cocoa powder, salt and baking powder well.

• Add the sugar to the chocolate buttee mixture and mix till it melts.
• Now add the dry ingredients to it and add milk.

• Mix everything till. You get a smooth dough.
• Add half of the chocochips and refrigerate the dough for 10 minutes.
• Meanwhile, line 1-2 baking sheets with parchment paper and keep it ready. Preheat the oven at 175-180 degree Celsius for around 10 minutes.
• Take small portions of the dough and flatten it in your palm and place on the parchment paper.
• Place some chocochips on it if desired.
• Bake the cookies for 15-17 minutes. Do not over bake or else they will end up very hard.
• Remove the tray from the oven and cool therookies in the tray for 4-5 minutes.

• Transfer onto a cooling rack and cool completely.

• Store in airtight containers and enjoy these. They will be crunchy on the edges and chewy n gooey in the centre.