Dark Chocolate Brookies

Serves Makes approx. 50
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • Place 70% chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool until needed.
  • Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined
  • Spoon tablespoons of mixture onto baking trays lined with baking paper. Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough. Bake for 12-13 minutes in the preheated oven. Remove from oven and set aside to cool.
  • Meanwhile, to make the Chantilly Cream, combine cream and sugar in bowl of electric mixer fitted with the whisk attachment and whisk until soft peaks form.
  • Stir the Frangelico through the cream mixture.
  • Serve Brookies topped with a little extra grated chocolate and a dollop of Chantilly Cream.

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