Gluten free brookies
Easy chocolatey, eggless brownie cookies that are great for snacking and also dessert!
Ingredients
- 70 g sorghum flour (jowar flour)
- 15 g cocoa powder (1/4 cup)
- 70 g cane sugar 1/3 cup
- 30 g dark chocolate
- 50 g butter 1/4 cup
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1 tbsp milk as required
- 1/4 cup chocolate chips
- 2 tbsp peanut butter (optional) to drizzle on the top
Instructions
- Pre-heat the oven at 180 degree celisius. Line a baking tray with parchment paper.
- In a bowl, sift in the sorghum flour, cocoa powder and baking powder. Mix until well combined.
- Melt the butter and dark chocolate in the microwave or in a double boiler.Mix the cane sugar with the melted mixture.
- Add the liquid mix to the dry mix. Add half the amount of chocolate chips.
- Bring together to form a soft and smooth dough. Use milk as required to form the dough.
- Refrigerate the dough for 15 minutes so it is easier to make balls out of them. If you dont wish to chill, you can bake them directly.
- Make equal sized balls and place on the parchment lined baking tray keeping a distance of 2 inch apart each other as the brookies tend to spread. Place the rst of the chocolate chips on the balls and flatten them lightly.
- Bake the brookies for 12 minutes ONLY. The brookies may look soft and undone but dont be tempted to overbake them or they will turn crispy.
- Transfer the brookies to wire rack to cool completely and then store them in an airtight container.
- At the time of serving drizzle some peanut butter on the top.