Brookies - Cuisine Magazine - From New Zealand to the World
Not quite a brownie, not quite a cookie... these are absolutely delightful, if I do say so myself. I first discovered the ‘brookie’ when I was working in a shar
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Ingredients
- 360g (12¾ oz) good-quality dark chocolate (minimum 60%)
- 50g (1¾ oz) unsalted butter
- 3 eggs
- 150g (5½ oz) caster (superfine) sugar
- 75g (2¾oz) light brown sugar
- 60g (2¼ oz) cornflour (cornstarch)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- SPICED COOKIE BUTTERCREAM
- 150g (5½ oz) unsalted butter, softened
- 300g (10½ oz) Biscoff spread (also known as speculoos spread; available at supermarkets)
- 200g (7 oz) icing (confectioners’) sugar
- 1½ tablespoons full-cream milk
- ¼ teaspoon sea salt
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