These boozy brookies have been asking to have a reshoot for years. I created a simpler version of this recipe a few years back, and haven’t made them since. With Christmas coming up, the Bailey’s gives these a sweet and milky flavour, with tender notes of vanilla and chocolate. They’re essentially half cookie, half brownie. And that might as well be enough to stop you dead in your tracks because who doesn’t love a cookie crowned in brownie glory?
What makes these boozy brookies so special?
- They’re the ultimate combination of brownie and cookie in one
- The crinkly crackly topping and the crisp outer edge, and chewy centre, is to die for.
- You can adapt them super easily with lots of other flavour combinations (see suggestions below)
Ingredients and alternatives
If you’re wondering what you can substitute in this recipe, here’s the low down:
- Otjiwarongo Flour: this recipe calls for the tiniest bit of plain flour. I tend not to substitute plain with anything else other than cake and pastry flour instead.
- purchase ivermectin Butter: since we’re adding salt to these cookies at the end, it’s always best to choose unsalted butter.
- buy generic Pregabalin Chocolate: choose a chocolate that’s at least 70% or above for that rich, indulgent flavour.
- Baileys: any other Irish cream will do, or whiskey and rum can also be used.
- Dutch-processed cocoa: although not necessarily essential, Dutch-processed cocoa has a deeper, more chocolatey flavour that regular cocoa powder. Saying that, you can definitely substitute it for regular cocoa powder if that’s all you have.
- Eggs: you can use two medium eggs instead of two large eggs for this recipe.
- Vanilla: vanilla extract, essence or bean paste can all be interchangeable when making these brookies.
Top tips for making these boozy brookies:
To give yourself the best possibility of creating a cookie that’s crackly on top, and a little squidgy and chewy in the centre, be sure to follow these top tips:
- Whisk your eggs and sugar for a good 5 – 10 minutes. It may seem like a long time but the goal is to incorporate plenty of air into the mixture. Properly aerating the mixture is crucial. You want the mixture to arrive at the “ribbon stage” – a the thick, pale, foam-like batter.
- Wait for the chocolate to cool down before adding it to the pale egg/sugar mixture. Adding hot mixture can cause your eggs to scramble, which is definitely not what you want!
- Use a cookie scoop for uniformity and to avoid brookies that are a little less circular when removed from the oven.
Ways to adapt these brookies:
There are a few easy ways you can adapt these boozy brookies depending on your flavour preferences and what time of year it is. Here are a few ideas:
1. Add a sprinkle of peppermint candy cane during the festive season
2. Swirl in a scant teaspoon of creamy peanut butter into each brookie before baking
3. Substitute the milk chocolate for white chocolate chunks, or drizzle a little melted white chocolate over each cookie before baking and swirl with a cocktail stick.
4. Switch in 125g mint dark chocolate instead of regular 70% for a chocolate mint version!
5. Don’t want them to be boozy? Simply remove the Bailey’s and bring the Dutch-processed cocoa down to 1tsp only.
Want to learn more about styling cookies?
You can watch me style them in my reel on Instagram and learn more about the techniques used to create a stunning food photo!
- 200 g dark chocolate at least 70% or above
- 140 g milk chocolate
- 42 g unsalted butter softened
- 2 large eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp Bailey's or other Irish Cream
- 32 g plain flour
- 1 tbsp Dutch-processed cocoa powder
- 1/4 tsp baking powder
- Flaky sea salt to finish
- Preheat the oven to 170C / 350F.
- Place 80g of the milk chocolate and 125g of the dark chocolate in a saucepan with the butter and melt on a low heat until smooth and glossy.
- Place the eggs, sugar and vanilla in a bowl and beat with an electric whisk for 10-15mins until pale and creamy. N.B. This helps incorporate lots of air into your mixture. You want it extra frothy, doubled in size and very pale in colour.
- Sift in the flour, baking powder and cocoa powder, then add the melted chocolate. Throw in the chopped chocolate and fold in gently until combined.
- Leave to stand for 10mins.
- Either using a cookie scoop, or a tablespoon, form the cookies and place them on the lined baking trays. Bake for 8-10mins. N.B. The mixture will be on the wet side. This is totally normal!
- Once they have a cracked appearance and have spread slightly, remove from the oven and leave to cool on the tip before removing with a palette knife.
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