It’s okay to be naughty every now and then, right? I have been making some fairly big changes in my diet recently and i have been trying my hardest to cut down on dairy, replacing butter with coconut oil and cow’s milk with almond so this recipe was right up my street. Spotted on the blog of the lovely Lily Pebbles. They are named Brookies – half brownie, half cookie, they are as good as they look if not better. They have a crunchy, crispy outside and a soft squidgy center so you get the best of both worlds!
To make these you will need:
Mix together all the dry ingredients apart from the flour, baking powder and salt then beat in the eggs one at a time, stir in the vanilla and then add the rest of the dry ingredients. Lily advises to leave the mixture to chill for four hours, i left mine for two and as you can see they came out just fine but i can see why she said this, once i got to the bottom of the bowl the mixture was still a bit sticky – it’s better to roll when it’s a chilled, dry texture. Roll the mixture into balls and coat in icing sugar, this gives the lovely cookie cracked finish. Bake for 10-12 minutes in an oven at 180c, staring into the glass oven door dribbling is not compulsory. Be patient, if you can, and leave to cool on a rack, it’s so worth the wait. My guess is that these won’t last long in any household but if you do have left overs then they should last a couple of days in an airtight container.
Just a whiff of these and you’ll certainly attract a queue of friends, i can assure you of that!
It's Emma over email but Ems face-to-face. By title, I'm a writer, photographer, creative, freelance marketer and more importantly rosé drinker. I'm also a daughter, sister, auntie, girlfriend and friend. I overshare and I swear. I have been dedicating my time to this space for four years. Lifestyle topics are my specialty, with a dose of daily fashion thrown in for good measure.