Valentines Day Brookies

How could you ever, why would you ever, want to choose between a cookie and a brownie?! Yesterday was Valentines Day, and although Im late, I figured what better way to celebrate than by whipping up a batch of brookies to drown my love in! This recipe gives you the best of the cookie and brownie world! The smooth, chewy, satisfying, melt in your mouth texture of a brownie, right along side of what appears to be a delicious chocolate chip cookie!

Give yourself about 15 minutes to whip up the batter and toss these babies in the oven. Oh, and while you're at it, go thank Gaspar Carreira for his delicious creation!

Recipe Yields ~12 Cookies

Ingredients:

1 cup unsalted natural peanut butter 220g

1/2 cup coconut or muscovado sugar 120g

1 egg or 2 egg replacement*

1 tsp vanilla extract

1/2 cup cornstarch 110g

1/3 cup whole wheat flour** 80g

1/3 cup dark chocolate chips 70g

Chocolate part:

1/3 cup cornstarch 70g

1/3 cup raw cacao powder 30g

1/4 cup milk of your choice 60ml

1/4 cup coconut or muscovado sugar 60g

50 g dark chocolate, chopped

Instructions:

1. Preheat the oven to 320°F/ 160°C

2. In a large bowl put the peanut butter, sugar, vanilla and egg, mix well with a fork or a whisk. Add the dry ingredintes little by little while mixing.

3. Divide the mixture in two. To one half add the chocolate chips, put the other half in another bowl.

4. Heat the milk until it starts to boil, add the chopped chocolate and mix until it is well melted. Pour this mixture into the bowl with the dough WITHOUT chocolate chips

5. Mix well until it is well integrated and add the rest of the ingredients of the chocolate part. Mix well

6. Both mixtures should have a similar consistency, otherwise, add a bit of cornstarch to achieve it.

7. Make balls with a little dough of each mixture, crush to form the cookies approximately 4 millimeters thick.

8. Bake for 10-12 minutes or until crispy on the outside

9. Let cool

Recipe Notes

*You can use an orgranic type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

**You can replace it with buckwheat flour for a gluten free version 

All Credits go to Gaspar Carreira