THESE ARE SO FUDGY! - Candy Cane Brownie Cookies (Brookies) - The Scran Line

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RECIPE
Brookies
150g - 1 cup all-purpose flour
25g - 1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
200g - 1 cup semi-sweet cooking chocolate
110g - 1/2 cup unsalted butter
2 large eggs
130g - 2/3 cup brown sugar
105g - 1/2 cup granulated sugar
1 tsp vanilla extract
200g - 1 cup candy canes, crushed, to decorate

Filling
250g (1 block) cream cheese, at room temperature
60g - 1/3 cup unsalted butter, softened
60g - 1/3 cup powdered sugar
100g - 1/2 cup milk powder
1 tsp vanilla extract
3/4 tsp peppermint extract

Instructions:
Brookies
Preheat your oven to 175°C / 350°F. Line three baking trays with baking paper and set aside.

Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.

Add the flour, cocoa powder, baking powder and salt into a medium sized mixing bowl and use a whisk to combine together. Set aside.

Add the eggs, brown sugar, caster sugar and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes on high speed. Alternatively, you can whisk these ingredients using an electric hand mixer.

Add about 1/4 of the egg mixture to the cooled chocolate butter mixture and fold through. Add the chocolate mixture to the rest of the egg mixture and gently fold through until well combined. Add the dry mixture and fold through.

Use a cookie scoop (2 tbsp) to scoop 6 cookies on each baking tray. Sprinkle with sea salt (optional). Bake for 10 minutes, turning around halfway. Once out of the oven use a large cookie cutter to jiggle around the freshly baked cookies to give them a rounder appearance. Allow to cool for 10 minutes before transferring to a cooling rack to cool completely.

Filling
To make the filling add the cream cheese, butter and powdered sugar into a medium sized mixing bowl. Beat on low speed to begin with using an electric hand mixer until no dry ingredients are showing then turn up to full speed and beat smooth and creamy. About 3 minutes. Add the milk powder, vanilla extract and peppermint extract. Mix on low speed to until no dry ingredients are showing, then turn to high speed and continue mixing until well combined. About 3 minutes. The mixture will look pale and fluffy.

Add the cream cheese filling to a piping bag, snip off the end and pipe filling the centre of half of the cookies, then sandwich with the remaining half. Sprinkle the sides with crushed candy canes.

Notes
Brookies can be stored in an airtight container for up to three days.

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