Brookie

	Units	%
Cookie Mix
Melting Moments	380g	0
Water	53g	0
Mrs J Yellow Margarine	190g	0
Pastarom Vanilla	6g	0
Dark Chocolate Chips	30g	0
Cookie Mix total	0
Brownie Mix
Princess Chocolate Cake	200g	0
Water	80g	0
Cooking Oil	30g	0
Egg	60g	0
Pecan Nut Pieces	16g	0
Melted Dark Chocolate Discs	20g	0
Brownie Mix total	0
Topping
Ambiante	61g	0
Dark Chocolate Discs	135g	0
Pecan Nut Pieces	16g	0
Topping total	0

Units

Cookie Mix

Melting Moments

380g

Water

53g

Mrs J Yellow Margarine

190g

Pastarom Vanilla

Dark Chocolate Chips

30g

Cookie Mix total

Brownie Mix

Princess Chocolate Cake

200g

Water

80g

Cooking Oil

30g

Egg

60g

Pecan Nut Pieces

16g

Melted Dark Chocolate Discs

20g

Brownie Mix total

Topping

Ambiante

61g

Dark Chocolate Discs

135g

Pecan Nut Pieces

16g

Topping total

Working Method

Part 1 - Cookie Mix

Blend water & margarine on high speed using a beater.
Add melting moment mix and choc chips then mix on slow speed for 1 minute.
Place cookie mixture into a piping bag fitted with a round nozzel.

Part 2 - Brownie Mix

Place measured water, eggs and oil into mixing bowl first, this will ensure proper mixing. Then add the Princess Chocolate Cake Mix and crushed pecan nuts.
Mix for 2 min on slow speed and 6 min on medium.
Add the Melted Choc Discs on the last 2 min.
Place the Brownie Mix into a piping bag fitted with a round nozzle.
Using a 16-Cavity Oval Mould, devide each cavity in half then pipe one half full with the Cookie mixture and pipe the other half, half way full with the Brownie Mixture.
Bake at 170 deg. Celcius for +- 24min.

Part 3 - Topping

Melt Ambiante and Choc Discs together to form the Ganache.
Top with the Ganache, then sprinkle crushed Pecan Nuts over the Chocolate Ganache.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

Oven temperature	170°C
Baking time	± 24 min.

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Brookie

Ingredients

Working Method

Part 1 - Cookie Mix

Part 2 - Brownie Mix

Part 3 - Topping

Baking Overview

About this recipe

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