Which is better – a gooey, melty brownie, or a soft, bendy cookie? Well, with this recipe you don’t need to decide. BECAUSE IT’S ALL OF THOSE THINGS. I’m serious – this is the tits.
I originally called this invention a “brookie” – a cross between a brownie and cookie. But when I said it people heard “brooklyns” and asked if that was where the recipe came from etc. It didn’t, but the name sort of stuck. I like it – it makes these nuggets of yumminess sound kind of bad ass. Or is that just me?
Added bonus – it’s gluten free. Curl up when it’s raining (as it often is here – and presumably Brooklyn too?) with a good book and a “brooklyn” and bring on the good mood!
1 ripe avocado
1/3 cup caster sugar
1/3 cup light brown sugar
1/3 cup good quality cocoa (I use Green & Blacks)
1 Tsp. baking powder
100g white chocolate, broken into chunks
Preheat oven to 180C. Mash up your avocado then throw it into a bowl.
Add the other ingredients except the chunks of choc, and beat until it’s a shiny batter.
Fold in the chocolate and divide into 6 generous servings.
Cook for 12 minutes then eat while still warm!