What the heck are brookies you ask? They’re the love child of a brownie and cookie.
350g dark chocolate, chopped
150g caster (superfine) sugar
1 teaspoon vanilla extract
35g plain (all-purpose) flour, sifted
¼ teaspoon baking powder, sifted
1 batch of buttercream frosting
1 cup of smooth peanut butter
1 cup raspberry jam (or jam of your choice)
Let's get Cooking...
Preheat oven to 180°C (350°F).
Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy.
Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
Spoon or scoop tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. dip them into crushed nuts and bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. (they will deflate, DON’T PANIC) it’s normal :0)
To make the peanut butter frosting mix the peanut butter and frosting together. Spread or pipe half the cookies with the peanut butter frosting add jelly/jam in the center and sandwich with the remaining cookies.