Pudding Baking

Brookies

These biscuits are the love child of the brownie and the cookie. Do not be tempted to over- bake as these biscuits should be fudgy like a brownie. Best scoffed while warm and gooey

25 minutes prep, 25 minutes cook

Serves around 24

Ingredients

125g butter

600g dark chocolate, half roughly chopped, half coarsely chopped

100g plain flour

½ tsp baking powder

¼ tsp salt

3 free range eggs, at room temperature

275g caster sugar

2 tsps natural vanilla extract

150g pecans, coarsely chopped

115g walnuts, coarsely chopped

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line two baking trays with baking paper. In a small saucepan, melt the butter over low heat, add the chopped chocolate and stir until melted. Set aside and allow to cool slightly.

In a bowl, sift together the flour, baking powder and salt. Use an electric mixer fitted with a whisk attachment to whisk the eggs on medium-high until foamy and lightly thickened, approximately 40 seconds.

Increase the speed to high and gradually add the sugar and the vanilla. Whisk until thick and pale. Reduce the speed and beat in the melted chocolate and butter until fully incorporated.

Change to a paddle attachment and on a low speed, gradually add the sifted flour mix, then the coarsely chopped chocolate, pecans and walnuts. Mix until evenly distributed.

Roll tablespoons of the mixture into balls and place on the prepared trays 4 cm (1½ inches) apart.

Bake for 17-20 minutes, until the biscuits are set around the edges, the centre will still be underdone. Do not over-bake. Leave to cool completely on the trays. Note: these biscuits can be stored in an airtight container for up to 3 days.