Sep 4

Sep 4 Jaffa brookies

abode Magazine

Food, Food & Drink

This delicious recipe from chef and cookbook author Sam Parish combines two favourites – brownies and cookies – into one. A dash of orange adds just the right amount of zest.

PREP TIME: 1 hour 45 minutes
COOK TIME: 15 minutes

Ingredients:

100 g butter
150 g 70% cocoa dark chocolate
21⁄2 cups (300 g) icing sugar
2 egg whites
1 whole egg
finely grated zest of 1 orange, plus extra to serve
1 tsp orange essence
1⁄2 tsp vanilla essence
1/3 cup (50 g) self-raising flour
3 tsp cocoa powder
milk, to serve

Method:

Place butter and chocolate in a microwave-safe bowl and microwave in 20-second bursts until melted. Stir to combine.

Place sugar, egg whites, egg, orange zest and essences in a bowl and whisk briefly until sugar dissolves. Add chocolate mixture, flour and cocoa and mix to combine well. Chill mixture for 1 hour or overnight until firm and cold.

Preheat oven to 170°C fan forced and line 3 baking trays with baking paper.

Using heaped tablespoons to divide mixture, roll balls between wet hands. Return to the fridge to chill for 20 minutes, re-roll and place onto prepared trays spaced 4 cm apart.

Bake for 12–15 minutes, or until tops are shiny and cookies have spread. Scatter with extra orange zest. Cool on trays to crisp.

Makes 16

Jazz it up by popping a Jaffa in the centre of each ball before baking, to get the full choc-orange experience. Or add the dregs from the bottom of the cornflake box into the mix. Finish with some melted chocolate and a walnut for a little more crunch.

samparishfood.com | @sam.parish.food