Apr 262020

Dark chocolate brookies, on a beige plate, served with a quenelle of cream on green background

Dark chocolate brookies, on a beige plate, served with quenelle of cream green background

Dark Chocolate Brookies

Course: Dessert
Prep Time: 14 minutes
Cook Time: 14 minutes
Servings: 50 cookies
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  • 350 g 70% dark chocolate
  • 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


  • extra dark chocolate grated

Chantilly Cream

  • 60 ml Frangelico
  • 200 ml thickened cream
  • 80 g Caster Sugar


  • 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.


Recipe by Harry Foster Masterchef Australia 2016

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