top of page

Chocolate Chunk Brookies

Writer: Phil GoodwinPhil Goodwin

Not a cookie, not a brownie, but definitely the best of both. MAKES 12


Ingredients1/2 cup almond butter 1/3 cup aquafaba (from a tin of chickpeas, white beans or black beans) 1 teaspoon vanilla extract 1/2 teaspoon bicarbonate of soda 3/4 cup coconut sugar 1/3 cup cacao powder 70 g coarsely chopped dark chocolate 3 tablespoons chopped almonds or hazelnuts


MethodCombine the almond butter, aquafaba and vanilla in a large bowl. Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well. Add the dry ingredients to the wet and stir to combine – the mixture will seem quite sticky. Add the chopped chocolate and nuts and gently fold through. Refrigerate the brookie dough for 30 minutes. Preheat the oven to 175?C. Line a large baking tray with baking paper. Drop tablespoons of dough onto the prepared tray and press gently to flatten them slightly. Leave a little space between them to allow for spreading. Bake for 9–12 minutes. After 9 minutes the cookies will be chewy and more along the lines of brookies. If you give them the full 12 minutes they will have a crisper texture and be more like biscuits. It’s completely up to you! This genius recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Kitchen.

 
 
 

Comments


bottom of page