Double Chocolate Fudge Brookies
Ingredients
Wet
- 1/2 cup white sugar
- 2/3 cup coconut sugar or brown sugar
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk
Dry
- 1 1/2 cups self-raising flour
- 1/3 cup cocoa powder
- 1/2 cup dark chocolate chunks
Preparation
In a large bowl, whisk together all the wet ingredients until the sugars have dissolved.
Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Do not overmix.
Stir the chocolate chunks through the cookie dough.
Put the dough in the fridge for 30 minutes to firm up. Do not skip this step.
In the meantime, preheat the oven to 180 degrees Celsius, fan-forced. Line two baking trays with non-stick paper.
After the dough has chilled for 30 minutes, scoop spoonfuls into round dome cookie shapes. Spread on the baking tray, leaving at least 2 cm between each cookie.
Bake in the oven for 10 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool.
Tips
Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
