Serves 15
Hands-on time: 30 minutes
Hands-off time: 40 minutes
INGREDIENTS
240g (1 cup) Flora Plant BUTTER, at room temperature
¼ cup cocoa powder
1½ cups white granulated sugar
3 extra large eggs
2 cups (250g) cake flour, sieved
¼ cup (60g) milk chocolate chips
METHOD
1. Preheat your oven to 180°C and line a square 23cm baking dish with baking paper.
For the brownie batter:
2. In a medium-sized, microwave-safe bowl, melt ¾ cup (180g) of the Flora Plant BUTTER in the microwave in 10-second intervals until melted. *Chef’s Tip: Plant-based butter is great for baking and is lower in saturated fats!
3. Add the cocoa powder, 1 cup of sugar and 2 eggs to the bowl before whisking until smooth.
4. Fold 1 cup of flour into the mixture until fully incorporated and a rich chocolaty batter forms. Pour the batter into the prepared baking dish and set it aside until needed. *Chef’s Tip: Resting your brownie batter ensures a crisp outside and gooey centre.
For the cookie dough:
5. Add the remaining ¼ cup (60g) plant butter and ½ cup sugar to a medium bowl. Use an electric whisk to cream the mixture until it turns a pale-yellow colour.
6. Add the remaining egg and whisk until well combined.
7. Add the remaining 1 cup (125g) of flour and the milk chocolate chips. Fold until a cookie dough forms.
8. Spoon the cookie dough in dollops onto the brownie batter before spreading it into an even layer. Creating your layered brookies. Bake the brookies for 25-30 minutes or until golden brown and fragrant.
9. Remove the brookies from the oven and allow them to cool for 20 minutes before cutting them into even-sized squares. Serve and ENJOY! *Chef’s Tip: These decadent brookies make the perfect gift!
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