Rosalie_A: forum

Hello, hello my lovelies~ I come here today with a small recipe for the best dessert ever. It's not brownies, it's not cookies... It's BOTH.

 

🍪 Brookies! 🍫

 

Ingredients:

 

Brownie Layer:

 

★ 130g all-purpose flour

★ 50-60g natural unsweetened cocoa powder

★ 1/4 tsp baking powder (not to be confused with baking soda)

★ 1/4 tsp salt

★ 180ml vegetable oil (butter CAN be used instead, but it can get a bit dryer)

★ 300g white sugar

★ 1 1/2 tsp vanilla extract

★ 2 large eggs

★ 1 large egg yolk

 

Cookie Layer:

 

★ 260g all-purpose flour

★ 1 tsp baking soda (not to be confused with baking powder)

★ 1/2 tsp salt

★ 170g unsalted butter, room temperature

★ 115g light brown sugar

★ 52g white sugar

★ 1 large egg

★ 2 tsp vanilla extract

★ 200 g semi-sweet chocolate chips (or more, add to your heart's content, but don't hold me accountable 🤭)

 

Instructions:

 

★ Preheat oven to 350°F (180°C). Recommended using a 9×13 baking pan with parchment paper.

 

★ To make the brownie layer:

- Combine the flour, cocoa powder, baking powder and salt in a medium bowl and set aside.

- Add the oil, sugar and vanilla extract to a large mixing bowl and mix together until well combined. Then, add the eggs and mix until well combined.

- Add the dry ingredients and mix until well combined. Don’t over mix!

- Pour the batter into the prepared pan and spread evenly.

 

★ To make the cookie layer:

- Combine the flour, baking soda and salt in a medium bowl and set aside.

- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time. (Or whisk with a hand-whisker and the power of your grandmas)

- Add the egg and vanilla extract and mix until well combined.

- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix 👀

- Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

- Fold in the chocolate chips! The cookie dough will be thick.

- Grab smaller balls of the cookie dough at a time, flatten it a bit and place on top of the brownie layer, creating an even layer and trying to cover as much as you can. You can try spreading it around a bit too.

 

Sprinkle "a few" extra chocolate chips on top, if you want to (of course you want to 🤭)

 

★ Bake for 22-25 minutes or until edges are set and the top is lightly golden. The center should be set and maybe wiggle just a bit, but not be too jiggly.

 

★ Allow to cool completely in the pan so that they firm up and they are easy to remove from the pan. Use the parchment paper overhang to lift the bars out of the pan and cut into bars.

 

★ Store in an air-tight container at room temperature. Best if eaten within 4-5 days. (Will it last that long? I don't think so 🤭🤭)

 

And that's it my lovelies! I hope you enjoy this recipy ❤️ Let me know if you make it and what do you think of it!

 

~ Rosalie 🌹

Hello and welcome my lovelies! This is Rosalie ❤️🌹 once again bringing you a lovely recipe that I'm sure you'll enjoy during this last months of summer ☀️ Now, with some luck and a bit of enthusiasm, I may turn this into a collection of posts! Wouldn't that be lovely?

 

Anyhow, today's recipe: 

 

🍋 Lemon Posset 🍋

 

Easy, sweet and super refreshing! Let's start!

 

Ingredients:

 

★ 300 ml of double cream

★ 50 ml of condensed milk

★ 60 ml of lemon juice  (2 decent sized lemons should do it ❤️)

★ 1 tsp of vanilla extract 

 

Instructions:

 

★  Start by juicing your lemons and set the juice aside, if you are going to use the shell as recipient (highly recommended, it makes for a lovely presentation) make sure to clean it properly (I often just carve the flesh out with a spoon and then juice it as if making a mojito XD) Just make sure there aren't any pits in the juice

 

★ In a large pot, cook the double cream, condensed milk and vanilla extract over medium to low heat until it starts simmering, stir often so it doesn't burn. Make sure you use a larger pot than you think you’ll need, the cream will start to raise in the pot and it can spill over. Allow to simmer for 2-3 minutes and then take off the heat.

 

★ You can transfer into a glass bowl or jar, or just let the pot cool down properly. Then add the lemon juice and mix well!

 

★ Pour the filling in the lemon shell, or a ramekin if that's your choice, and leave to chill for at least 2 hours or overnight. (If you use the shells you'll probably have spare mix, you can just do four fancy lemon shells and get the rest into a ramekin for when inevitably you feel the shells were way too little of such a wonderful dessert.)

 

And that's it! This was a lot simpler than last recipy, but trust me, it is absolutely lovely as well! Takes 20-30 minutes at most, let it cool while you watch a couple of chapters of a serie, or go rob a bank, and when you're back you'll have that lovely treat ready for you ;) ❤️🌹

 

Bye my lovelies, take care, do crimes, and see you soon for the next recipe!

 

~ Rosalie ❤️ 🌹 

Hello and welcome my lovelies! This is Rosalie ❤️🌹 once again bringing you a lovely recipe that I'm sure you'll enjoy during this last months of summer ☀️ Now, with some luck and a bit of enthusiasm, I may turn this into a collection of posts! Wouldn't that be lovely?

 

Anyhow, today's recipe: 

 

🍋 Lemon Posset 🍋

 

Easy, sweet and super refreshing! Let's start!

 

Ingredients:

 

★ 300 ml of double cream

★ 50 ml of condensed milk

★ 60 ml of lemon juice  (2 decent sized lemons should do it ❤️)

★ 1 tsp of vanilla extract 

 

Instructions:

 

★  Start by juicing your lemons and set the juice aside, if you are going to use the shell as recipient (highly recommended, it makes for a lovely presentation) make sure to clean it properly (I often just carve the flesh out with a spoon and then juice it as if making a mojito XD) Just make sure there aren't any pits in the juice

 

★ In a large pot, cook the double cream, condensed milk and vanilla extract over medium to low heat until it starts simmering, stir often so it doesn't burn. Make sure you use a larger pot than you think you’ll need, the cream will start to raise in the pot and it can spill over. Allow to simmer for 2-3 minutes and then take off the heat.

 

★ You can transfer into a glass bowl or jar, or just let the pot cool down properly. Then add the lemon juice and mix well!

 

★ Pour the filling in the lemon shell, or a ramekin if that's your choice, and leave to chill for at least 2 hours or overnight. (If you use the shells you'll probably have spare mix, you can just do four fancy lemon shells and get the rest into a ramekin for when inevitably you feel the shells were way too little of such a wonderful dessert.)

 

And that's it! This was a lot simpler than last recipy, but trust me, it is absolutely lovely as well! Takes 20-30 minutes at most, let it cool while you watch a couple of chapters of a serie, or go rob a bank, and when you're back you'll have that lovely treat ready for you ;) ❤️🌹

 

Bye my lovelies, take care, do crimes, and see you soon for the next recipe!

 

~ Rosalie ❤️ 🌹 

Hello, hello my lovelies~ I come here today with a small recipe for the best dessert ever. It's not brownies, it's not cookies... It's BOTH.

 

🍪 Brookies! 🍫

 

Ingredients:

 

Brownie Layer:

 

★ 130g all-purpose flour

★ 50-60g natural unsweetened cocoa powder

★ 1/4 tsp baking powder (not to be confused with baking soda)

★ 1/4 tsp salt

★ 180ml vegetable oil (butter CAN be used instead, but it can get a bit dryer)

★ 300g white sugar

★ 1 1/2 tsp vanilla extract

★ 2 large eggs

★ 1 large egg yolk

 

Cookie Layer:

 

★ 260g all-purpose flour

★ 1 tsp baking soda (not to be confused with baking powder)

★ 1/2 tsp salt

★ 170g unsalted butter, room temperature

★ 115g light brown sugar

★ 52g white sugar

★ 1 large egg

★ 2 tsp vanilla extract

★ 200 g semi-sweet chocolate chips (or more, add to your heart's content, but don't hold me accountable 🤭)

 

Instructions:

 

★ Preheat oven to 350°F (180°C). Recommended using a 9×13 baking pan with parchment paper.

 

★ To make the brownie layer:

- Combine the flour, cocoa powder, baking powder and salt in a medium bowl and set aside.

- Add the oil, sugar and vanilla extract to a large mixing bowl and mix together until well combined. Then, add the eggs and mix until well combined.

- Add the dry ingredients and mix until well combined. Don’t over mix!

- Pour the batter into the prepared pan and spread evenly.

 

★ To make the cookie layer:

- Combine the flour, baking soda and salt in a medium bowl and set aside.

- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time. (Or whisk with a hand-whisker and the power of your grandmas)

- Add the egg and vanilla extract and mix until well combined.

- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix 👀

- Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

- Fold in the chocolate chips! The cookie dough will be thick.

- Grab smaller balls of the cookie dough at a time, flatten it a bit and place on top of the brownie layer, creating an even layer and trying to cover as much as you can. You can try spreading it around a bit too.

 

Sprinkle "a few" extra chocolate chips on top, if you want to (of course you want to 🤭)

 

★ Bake for 22-25 minutes or until edges are set and the top is lightly golden. The center should be set and maybe wiggle just a bit, but not be too jiggly.

 

★ Allow to cool completely in the pan so that they firm up and they are easy to remove from the pan. Use the parchment paper overhang to lift the bars out of the pan and cut into bars.

 

★ Store in an air-tight container at room temperature. Best if eaten within 4-5 days. (Will it last that long? I don't think so 🤭🤭)

 

And that's it my lovelies! I hope you enjoy this recipy ❤️ Let me know if you make it and what do you think of it!

 

~ Rosalie 🌹