Have you ever feel so confused about what to bake for your family? I have. Lotsa time. It all happen because I have a bad habit of bookmarking every interesting recipe on the web...the list has become longer and longer and longer. Not to mention the pile of recipe books that I emotionally bought whenever I got a chance. I mostly end up baking nothing or different thing. Not the thing from all the bookmarked list or the recipe books *sigh*. So, I encouraged myself (well, push is more appropriate word, i guess) to start making and posting food from recipe books.
This brookies was taken from Annie Rigg's Fabulous Brownies. I was craving for something sweet and chocolate and also delicious n warm cookie. And this brookies (brownies and cookie) is a blessing in disguise.
If you can't decide whether to bake brownies or cookies, why not make both? I make this recipe twice. The first one, I follow the recipe to a T. What happened was, the cookie dough sunk inside the brownies while in the oven. And it taste a lil bit too sweet for me. So on my second trial, I make some adjustment to the recipe. And the result is perfecto for me. The cookie is soft and chewy, and the brownies is soooo chocolatey as I'm adding cocoa powder to the batter.
So here I write down the original recipe and pls read my note inside the brackets, thats the adjustment I made.
modified from Annie Rigg's Fabulous Brownies
125 gr all purpose flour
1/2 tsp baking soda
a pinch of salt
100 gr unsalted butter
100 gr light brown sugar
50 gr sugar (I use only 20 gr)
1 egg (I use small egg)
1 tsp vanilla extract
75 gr dark choco chips (I use 50 gr)
125 gr dark cooking chocolate
75 gr unsalted butter
125 gr sugar (I only use 95 gr)
1 tsp vanilla extract
60 gr all purpose flour (I use 70 gr flour + 10 gr cocoa powder)
a pinch of salt
50 gr of chopped pecans (I don't use it)
Pre-heat the oven 170degree celcius
Make the cookie dough first. Sift together the flour, baking soda and salt. In a separate bowl cream together the butter and sugar until pale and light. Gradually add the egg. Beating well after each addition. Stir in the vanilla extract. Fold the sifted dry ingredients into the bowl until well incorporated, then stir in the choco chips. Cover with plastic wrap and refrigerate for 30 minutes.
Make the brownie mixture. Put the dark cooking chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.
In a separate bowl, whisk the sugar, eggs and vanilla extract until pale and doubled in volume ( note : I didn't wait until doubled, as I like more chewy brownie. My first trial with doubled in volume method the brownie texture is cake like). Add the melted chocolate mixture and stir until combined. Sift the flour, cocoa powder and salt into the bowl, fold in until well incorporated.
Divide the brownie mixture between the prepared baking pans (note : the recipe suggested for 10cm diameter pan, I don't have it. So I use muffin pan instead). Using a spoon, roughly dollop the cookie dough on top of the brownie mixture. (note : my first trial using this method, the cookie dough sunk inside the brownie batter. So on my second trial, I bake the brownie mixture only, for 7 minutes. And then dollop the cookie dough with a spoon. That came out perfect. The cookie dough stays on the brownie's surface)
Bake on the middle shelf for another 8-10 minutes, or until the cookie dough is golden brown.
Remove from the oven and leave to cool in the pan for 5-10 minutes, then loosen the edges of each brooki with a small pallette knife. Tip the brookie out onto the cooling rack and leave to cool completely.