Aero® Orange Chocolate Brookie
Courtesy of MyKitchenDrawer, we have a delicious chocolate brookie recipe to share. A yummy mix between a brownie and a cookie...the bubbly bake of dreams if you ask us!
Bake: 25 mins
- AERO® Orange Chocolate Sharing Bar 90g x1
- Aero® Orange Cookie Dough:
- 60g unsalted butter
- 50g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 70g plain flour
- 75g Aero® Orange Chocolate, chopped roughly
- Aero® Orange Brownie:
- 160g unsalted butter
- 160g 70% dark chocolate
- 3 large eggs
- 225g caster sugar
- 80g plain flour
- 40g cocoa powder
- 1 tsp orange zest
- Each portion typically contains:
- of an adult’s Reference Intake (RI)*
- Energy per 100g: 2111kJ/506kcal
- *Reference Intake of an average adult (8400kJ/2000kcal).
- Portions should be adjusted for children of different ages.
- For allergens, always check the ingredients list of each product used.
For the Cookie:
Cream the butter and sugar in a large bowl until light and fluffy, then add the egg and vanilla extract and mix well.
Add the flour and mix through until combined then fold through the Aero® Orange pieces with a wooden spoon or rubber spatula.
Cover the cookie dough bowl with cling film then leave to one side while you make the brownie batter.
For the Brownies:
Line a 8x8 brownie tin with non-stick baking paper and preheat an oven to 170C fan.
Melt the butter and chocolate together gently in the microwave or in a bowl set over a pan of simmering water, then leave to cool.
Whisk the eggs and the sugar together in a stand mixer or with an electric whisk until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.
Add the plain flour, cocoa powder and orange zest and carefully fold them through until just combined.
Pour the mixture into the lined brownie tin then push cookie dough balls across the top of the batter. When it bakes, the cookie dough will spread a little and the brownie will rise so you want to leave some gaps so that each bite has a nice mixture of brownie and cookie.
Bake for 25 minutes in the oven at 170C but check after 15 minutes and if you notice the cookie browning more than you want cover the pan with a tent of foil.
Remove from the oven and leave to cool then cut into 16 slices and serve.
TIP: For extra fudgey brownies, leave them overnight in the fridge and slice the next day. They’ll be easier to cut and the texture will be fudgy and gooey.