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Spicy Chocolate Brookie

Posted Date : 28 Dec 2020
Recipe - Spicy Chocolate Brookie
PREP TIME : 1 Hr - 30 mins


For Eggless Fudge Brownie
Fudgy Brownie Mix                - 500 gm
Water                                    - 120 gm
Oil                                           - 60 gm

For Eggless Holiday Cookies
Holiday Cookie Mix                - 500 gm
Water (30ºC)                          - 120 gm
Oil                                           - 60 gm

For Ganache
Dark Chocolate                      - 250 gm
Cooking Cream                      - 500 gm



Preparation of Brownie Batter
Place the SwissBake® Fudgy Brownie Mix and batter in the mixing bowl. Mix on slow speed for 1 minute. Add oil and mix again at a slow speed for 1 minute. Scrape the brownie batter and mix again on medium speed for 2 minutes.

Preparation of Half-baked Cookie Base
Place the dry ingredients in the mixing bowl. Add water & butter into the bowl. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute. Scrape down the mixture and mix again on medium speed for 2 minutes. Once the dough is formed wrap it with cling film and refrigerate it for 15 minutes. Remove the dough from the refrigerator. Flatten the cookie dough with a rolling pin and roll it with 2 cm thickness. Bake it at 170ºC for approximately 10 minutes in the deck oven.

Fusion Creation
Spread the prepared brownie batter on the half-baked cookie tray and bake it for approximately 15-17 minutes at 160ºC

Final Preparation with Ganache
Heat cream in a saucepan. Once it starts to boil, take off the saucepan from the heat and add dark chocolate and pour it on the baked brookie and let it cool. Once cooled, sprinkle some white chocolate chips. Let it cool then cut it in a square shape or as desired.

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