Masterchef Chocolate Brookie

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 225 g Caster sugar
  • 80 g Cornflour
  • 350 g Dark chocolate
  • 100 g Dark chocolate chips
  • 1 tsp Vanilla essence

• Dairy

  • 45 g Butter

Found on gourmetgetaways.com.au

Ingredients

• 350g dark chocolate (70% cocoa)
• 45g butter
• 225g caster sugar
• 80g cornflour
• 1 tsp baking powder
• 3 eggs
• 1 tsp vanilla essence
• 100g dark chocolate chips

Directions

• Place the block chocolate in pieces in the TM bowl to grate. 5sec/Speed 8.
• Remove chocolate and reserve in a small bowl.
• Add butter to the TM bowl. 3sec/speed 8.
• Heat the butter 1min/60degrees/ speed2.
• Add the reserved grated block chocolate 2min/60degree/reverse spoon1. Repeat until melted.
• *note if the chocolate seizes dont worry, continue with the recipe)
• Add the remaining ingredients to the TM bowl except the chocolate chips. 1min/speed.6.
• Scrap down the sides and repeat 1min/speed 6.
• Pour the cookie dough into a medium size bowl and stir through 1/2 the chocolate bits.
• Cover and refrigerate the dough for 1 hour minimum.
• Preheat the oven to 180 degrees celsius.
• Line a cookie slide with baking paper.
• Once the cookie dough is firm spoon tablespoons of the mixture on to the cookie slide. Leave space for spreading. I actually used an ice-cream scoop and then flattened the brookies down.
• Press the remaining chocolate chips onto the top of the Brookies.
• Bake for 13- 15 minutes. Remove from the oven to cool on the tray slightly before serving.
• *The Brookies wont look at all cooked when you take them out of the oven, they will have a delicate, macaron style shell that is easily crack when they are hot. As they cool they become a lot less fragile.
• Add the block chocolate broken in pieces to a glass bowl with the butter, microwave in 1 minute bursts.
• Continue until the mixture is melted.
• Add the cornflour and remaining ingredients to the bowl, including 1/2 the chocolate chips. Beat the mixture by hand until well combined.
• Cover and refrigerate the dough for 1 hour minimum.
• Preheat the oven to 180 degrees celsius.
• Line a cookie slide with baking paper.
• Once the cookie dough is firm spoon tablespoons of the mixture on to the cookie slide. Leave space for spreading.
• Press the remaining chocolate chips onto the top of the Brookies.
• Bake for 13- 15 minutes. Remove from the oven to cool on the tray slightly before serving.
• *The Brookies wont look at all cooked when you take them out of the oven, they will have a delicate, macaron style shell that is easily crack when they are hot. As they cool they become a lot less fragile.
• Enjoy