Almond Brookies
Who doesn’t love chocolate?? If you are happy or grumpy…Chocolates are always to uplift your mood. Its such a versatile ingredient that you can add them to numerous desserts viz. cakes, cookies, cheesecakes, puddings and so forth. In to the existing array of chocolate goodies, I am adding another one interesting recipe using chocolates called “ Almond Brookies “.
The term “Brookies” is a short form for Brownie Cookies. In other words these are Cookies that taste like Brownies. Isn’t that awesome when you get to taste 2 desserts by eating 1.
First time, I came across the Brookies was on an episode in Masterchef Australia season 8, where during the Nigella Lawson week one of the contenstant baked Brookies for the dessert goddess during a midnight challenge. After watching that episode, I was intrigued on how would it taste like when you eat a Brookie.
When I first baked these Almond Brookies for the first time, I did not get the texture right. However making couple of modifications in the ingredients and baking time….they came out perfect therafter. So for Rakhi this year, I baked a batch and sent it for my cousins in Odisha and guess what? They loved it to the core.
Interestingly, these Almond Brookies are crisp on the outside and a bit chewy in the center. They are sinfully delicious and are certainly going to be devoured in no time.
So without much further a do….lets look at the recipe so that you can enjoy baking these chocolaty beauties for you and your loved ones.
Almond Brookies
Rich, sinful Brownie Cookies topped with Almonds
Ingredients
- 1 Cup All purpose Flour (Maida)
- 1/4 Cup Unsweetened Cocoa Powder I used Hershey’s unsweetened cocoa powder
- 1 Tsp Corn Flour
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Castor Sugar
- 1/4 Cup Dark Chocolate (melted) Use atleast 70% dark chocolate
- 1/2 Cup Unsalted Butter At room temperature
- 3 Tbsp Milk At room temperature
- 1 Tsp Almond Essence If unavailable, you may use Vanilla essence as well
- 16-20 Nos. Chopped Almonds
Instructions
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In a double boiler, melt the dark chocolate until smooth. It should take about 3-5 minutes to melt the chocolate. I used Lindt 70% dark chocolate. For the sindful, chocolaty taste you must use good quality dark chocolate, atleast 70%. You may also use Amul’s 75% bitter chocolate or their single origin chocolates which are available in the market for this recipe.
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In a bowl, sieve together all purpose flour, cocoa powder, baking soda, corn flour, salt and keep aside.
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In a separate bowl, cream the butter with castor sugar for 2-3 minutes until it has become light and a homogeneous mix. Add the melted chocolate and almond essence and beat for another minute.
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Now add the dry ingredients to the wet mix along with the milk. Mix together to form the cookie dough. Once all the dry ingredients are mixed properly, allow to chill the dough in the refrigerator for 35-40 minutes.
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Pre heat the oven at 180 degrees Celcius for 15 minutes prior to baking.
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Line your baking tray with parchment or baking paper. With the help of an ice cream scoop, take the Brookie dough and place them wide apart on the line baking tray. You will have around 4-5 Brookies on one baking tray.
With this recipe, you will get about 8-10 Almond Brookies. So while the first batch is baking, you may keep the remaining Brookie dough in refrigerator to avoid from melting itself.
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Slightly press the Brookies to flatten them so that you can top them with the chopped almonds.
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Bake the Almond Brookies in a pre heated oven at 180 degrees Celcius for about 15 minutes.
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Let the Brookies cool down for an hour before serving them
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These Brookies will stay good for 3-4 days when kept in an airtight container after completely cooling them down
