Christmas is practically just a few winks away—it’s likely that you’re already finished doing your holiday shopping for your loved ones. But in the off chance that you’re not, don’t panic because it’s not yet too late!
If you are an aspiring baker or would just like to try your hand at it, here’s an idea: try making a big batch of brookies, or brownie-cookies! Nothing says labor of love better than a freshly baked homemade treat that’s perfect as a snack or dessert.
Pastry chef Chona Garcia-Laureta shares her recipe for the Christmas ‘Brookie’: the Walnut Chocolate Chunk Brookies, made with Happy Grains All-Purpose Flour. Chef Chona makes her version extra special with the addition of walnuts (”Brookies normally don’t have nuts,” she says) and richly flavored with dark chocolate and coffee liqueur.
Meanwhile, enterprising individuals looking into starting their own home business can also consider making and selling these treats!
Watch this Facebook Live, filmed at URC’s Baker John Academy at Bridgetowne in Quezon City, where Chef Chona herself demonstrates how to make the brookies:
Christmas ‘Brookie’ (Walnut Chocolate Chunk Brookies) Recipe
Christmas ‘Brookie’ (Walnut Chocolate Chunk Brookies) Ingredients:
130 grams Happy Grains All-Purpose Flour
25 grams cocoa powder
1 teaspoon baking powder
75 grams unsalted butter, softened at room temperature
100 grams muscovado sugar
50 grams granulated sugar
2 large eggs
1/4 teaspoon kosher salt
215 grams dark chocolate or bittersweet chocolate, melted
1 teaspoon vanilla extract
2 teaspoons coffee liqueur
100 grams dark chocolate chips
120 grams chopped walnuts
How to Make Christmas ‘Brookie’ (Walnut Chocolate Chunk Brookies):
1. Sift the first three ingredients. Set aside.
2. In a bowl of a stand mixer or hand blender and using a paddle attachment, beat in the butter with the two sugars until smooth and sugars, slightly dissolved.
3. Mix in the eggs one at a time, followed by the salt. Continue beating until very well combined.
4. Add the melted chocolate to the mixture.
5. Using a rubber spatula, fold in the flour mixture followed by the vanilla extract and the coffee liqueur.
6. Fold in the chocolate chips and walnuts.
7. Refrigerate for about an hour or until dough is manageable and can be formed into a ball.
8. Preheat oven to 350 degrees F or 177 degrees C. Estimate preheating time to the time left on chilling the dough.
9. Form dough into balls and place on a cookie sheet lined with a silicone mat or parchment paper.
10. Bake in the preheated oven for 11 to 12 minutes or just until the edges are set. Middle should be a bit soft for that chewy consistency. Add a minute to the baking time as needed.
11. Place on cooking racks and allow to cool completely before storing in airtight containers.
Chef Chona also shared some reminders when making these treats:
1. Brookies/cookies continue to set while cooling down.
2. To achieve a chewy consistency, do not over bake.
3. If brookies are too soft after 11 to 12 minutes, add a minute to the baking time.
4. Use real chocolates or tried brands to achieve really good quality brookies.
5. Replace muscovado sugar with light brown sugar, if not available.
For more information, follow URC Flour on Facebook.
