Fudgy Chocolate Brookies

Name: Fudgy Chocolate Brookies
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 50 Grams of Butter; 200 Grams of Belgian dark chocolate; 5 ML of Vanilla essence; 60 Grams of Brown sugar; 100 Grams of Caster sugar; 2 Pieces of Organic Eggs; 100 Grams of Plain flour; 30 Grams of Cocoa powder; 5 Grams of Baking powder; 75 Grams of Milk chocolate; 4 Grams of Flaky sea salt

The best of both worlds - a brookie blends rich, fudgy brownie decadence with a chewy cookie for one irresistible bite.

Cals 528 · Prot 8 · Carbs 62 · Fat 26

Family Friendly

40 min

The best of both worlds - a brookie blends rich, fudgy brownie decadence with a chewy cookie for one irresistible bite.

Cals 528 · Prot 8 · Carbs 62 · Fat 26

Family Friendly

Ingredients

Butter 4*

50 Grams

Belgian dark chocolate 9*

200 Grams

Vanilla essence

5 ML

Brown sugar

60 Grams

Caster sugar

100 Grams

Organic Eggs 5*

2 Pieces

Plain flour 10*11*

100 Grams

Cocoa powder

30 Grams

Baking powder

5 Grams

Milk chocolate 4*9*

75 Grams

Flaky sea salt

4 Grams

Allergens

*4 Milk, *9 Soya, *5 Eggs, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2209 / 528
Fats (g)	26
of which saturated (g)	15.3
Carbohydrates (g)	62
of which sugars (g)	50.3
Fibers (g)	0.7
Proteins (g)	8.3
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Melt chocolate

Preheat the oven to 180°C/160°C fan.
Line a large baking tray with baking paper.
In a large bowl over a small pot of boiling water, add the butter and dark chocolate.
Allow to melt and stir until smooth.
Once melted remove from the heat and add vanilla essence.

2 Mix eggs and sugar

In a separate large bowl, add the brown sugar.
Use a fork or back of a spoon to press out any lumps of sugar and ensure it is smooth.
Add the caster sugar and eggs.
Use an electric beater or whisk to beat for 3-5 min until pale in colour and light in texture.

3 Add melted chocolate

Add the melted chocolate to the egg and sugar mixture.
Using a spatula or large spoon, gently fold the mixture, taking care not to knock out any of the air.

4 Add dry ingredients

Sieve the flour, cocoa powder, baking powder and a pinch of salt straight into the chocolate mixture.
Again, gently fold together with a spatula, taking care not to knock out any of the air.
Fold through the milk chocolate pieces.

5 Bake

Use a big tablespoon or ice cream scoop to drop 9 large or 12 medium sized spoonfuls of batter onto the lined baking tray.
Ensure there is 2-3cm space between each scoop on the tray.
Do not spread the batter, it will spread a lot during baking.
Bake for 8-10 min until the top is nicely crackled.
The cookie will still be soft but will harden as it cools and remain fudgy on the inside.

Tip! The batter will set the longer it stands, so bake on a large baking tray or on 2 smaller trays at the same time.