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Ingredients
- 1 tablespoon canola oil
- 1 teaspoon butter
- 2 cups semisweet chocolate chunks
- 2 large eggs
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Details
Preparation
Step 1
Preheat the oven to 350. If using a convection oven, set it to 325. Melt the oil, butter and 1 cup of the chocolate together in a microwave safe bowl in the microwave on high heat. Stir the mixture at 1 minute intervals. The total time to melt this mixture will be 2 ½ to 3 minutes. Or melt the mixture in the stainless steel bowl of a double boiler. Let cool.
In another bowl, with a whisk, mix the eggs, brown sugar, and vanilla together until combined.
Fold the melted chocolate mixture into the egg mixture.
In another bowl, whisk together the remaining dry ingredients. Add the flour mixture, mix until combined, and then fold in the remaining chocolate chunks.
Freeze the batter in a shallow pan (such as a pie plate) for 6 to 8 minutes until the batter sets and hardens slightly.
Coat 2 cookie sheets with nonstick cooking spray or line with parchment paper. Scoop about 10 tablespoon sized brookies onto each sheet. Bake for 11 to 12 minutes (or 8 to 10 minutes in a convection oven), until the tips look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.
For alternate flavor combinations, try white chocolate chunks, walnuts or peanut butter chunks in place of the semisweet chocolate chunks.
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