Masterchef is a source of cooking inspiration for me it’s what bought me baking this chocolate brookie recipe .
The other night I watched as three contestants were asked to create a midnight snack for Nigella Lawson. One of the contestants made a Dark Chocolate Brookie served with a Frangelico cream. It looked amazing!
I loved the way Nigella scooped a huge dollop of cream onto the chocolate brookie and devoured it.
![Masterchef Chocolate Brookies recipe Masterchef Chocolate Brookie recipe](https://www.meatandtravel.com/wp-content/uploads/2016/05/Masterchef-Chocolate-Brookies-Submissions-.jpg)
We discovered that a chocolate brookie was a cross between a cookie and a brownie.
![Masterchef Dark Chocolate Brookie Masterchef Dark Chocolate Brookie](https://www.meatandtravel.com/wp-content/uploads/2016/05/Brookies.jpg)
Hubby likes a soft cookie and loves chocolate, so this recipe had his name all over it.
The texture of a Chocolate Brookie is crispy on the outside, and soft and gooey on the inside.
![Freshly Baked Chocolate Brookie Freshly Baked Chocolate Brookie](https://www.meatandtravel.com/wp-content/uploads/2016/05/Freshly-Baked-Chocolate-Brookie.jpg)
Needless to say it has been on my mind to make Chocolate Brookies ever since the episode aired. I thought this would be a good recipe to adapt for the Thermomix, but you could easily make this dessert by melting chocolate in the microwave and using a stand mixer.
Ingredients for your Chocolate Brookie Recipe
- 350 g dark chocolate 70% cocoa
- 45 g butter
- 225 g caster sugar
- 80 g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla essence
- 100 g dark chocolate chips
![Dark Chocolate Brookie with Ice-cream](https://www.meatandtravel.com/wp-content/uploads/2016/05/Dark-Chocolate-Brookie.jpg)
Masterchef Chocolate Brookie Recipe
Ingredients
- 350 g dark chocolate 70% cocoa
- 45 g butter
- 225 g caster sugar
- 80 g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla essence
- 100 g dark chocolate chips
Instructions
Thermomix Instructions
- 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 don't 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 won't 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.
Regular Cooking Method
- 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 won't 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
Nutrition
When the Thermomix Chocolate Brookies came out of the oven, they looked and smelled fabulous! That had the most gorgeous crinkled tops. I just wanted to break one open and dive right in. When they first came out of the oven, they’re quite delicate. I left them to cool slightly while I set up my camera gear ready for the mandatory photos.
![Chocolate Brookie Mixture and Cooked Brookies Chocolate Brookie Mixture and Cooked Brookies](https://www.meatandtravel.com/wp-content/uploads/2016/05/Chocolate-Brookie-Mix.jpg)
The mixture makes about 20 Chocolate Brookies. Instead of making them all at once, I made six and refrigerated the cookie batter. I figured this would make our night time Brookie treats quick and easy to make. Plus, we would be able to eat them hot, straight from the oven each night.
![Dark Chocolate Brookie with Ice-cream Dark Chocolate Brookie with Ice-cream](https://www.meatandtravel.com/wp-content/uploads/2016/05/Dark-Chocolate-Brookie.jpg)
I served our Brookies with vanilla ice-cream and chocolate sauce. It was a very decadent treat. Take a look at the inside.
![Chocolate Dessert Brookies Chocolate Dessert Brookies](https://www.meatandtravel.com/wp-content/uploads/2016/05/Chocolate-Dessert-Brookies.jpg)
When they first came out of the oven, I had to be careful not accidentally squash them. They were so incredibly fragile. Even when they are cold, they just melt in the mouth.
![Masterchef Chocolate Brookies Recipe Masterchef Chocolate Brookies Recipe](https://www.meatandtravel.com/wp-content/uploads/2016/05/Masterchef-Chocolate-Brookies-RecipeLR-.jpg)
I have to say a big thank you to Harry Foster, Masterchef contestant for his Dark Chocolate Brookie recipe. These chocolatey treats will be making a regular appearance in this household.
If you’re looking for more fabulous chocolate recipes, take a look here or check out our Malted Milo Cookies with Choc Chips.
I made these using the masterchef instructions! But they spread a lot and became thin and crunchy! Maybe it’s because I used compound chocolate (made from oil, sugar and cocoa)!
Yours look lovely and I need to try making them like those!