Dear lovely people of the internet,
recently I rediscovered my love for baking, obviously I am in no way a professional baker, but I’d like to say that I’m quite good at it. Be it Carrot Cake, Lemon Drizzle Cake, Christmas Cookies, I like to try everything in different types and variations.
Today, you’ve got the pleasure to meet my dairy-free chocolate BROOKIES!
Brownies + Cookies = Brookie-Heaven ♥
All you need is:
- Mix the cocoa powder with the caster sugar and vegetable oil together in a bowl. Whisk in the 4 eggs one at a time at best, then stir in the vanilla (I used vanilla sugar instead, so I just added less caster sugar). Next stir in the flour, baking powder and salt. Cover up your dough, and chill it in the fridge for 4 hours or more
- Preheat your oven to 180 c. Pour icing sugar onto a plate and using a metal tablespoon forming tiny balls (approx. 2.5cm) with your mixture and rolling them the icing sugar until fully coated before placing onto your prepared trays.
- Bake your brookies in the preheated oven for 10-12 minutes. After a minute of cooling down so they don’t loose their shape, put them on a wired rack to cool down completely. Continue until all mixture is transferred into beautiful deliciousness!
I really love this recipe as it’s really easy and quick to make and you get at least 50 brookies out of it which seems a lot, but trust me they’re vanishing like nobody’s business.