You all know the struggle. The last two weeks have been spent submitting a bunch of assignments and sitting exams. It sounded like I was on track but really I wasn’t. There’s one assignment I’m avoiding – a 1,750 word psychology lab report. I had 2 months to complete it and now it’s due in less than a week. How many words have I written so far? Zero.
And instead of getting stuck straight into it, I decided to recipe test these brownie-cookies (brookies) and write up the recipe to share with you all.
It’s funny how you know you have to do something but you convince yourself there’s something more important to do first. Just like I did. Except what was more important than writing my report was making these brookies. Yes. I assure you, this was WAY more important! Please no one convince me otherwise!
You just feel this pulling power guiding you away from the computer and in to the kitchen. It could be my brain trying to tell me to calm down. I’ve always felt calmer in the kitchen. Your mind is focussed on creating and the other problems don’t feel so overwhelming any more. Or, it really could be me just procrastinating this lab report.
Either way, I’m very happy I decided to make these. And I’m sure you will enjoy them too! Do you find yourself spending time in the kitchen procrastinating? I really hope I’m not the only one!
If you do get a chance to give these brookies a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how they turn out!
If you’re a serious lover of brownies, be sure to check out my easy cacao fudge brownie recipe and healthy cacao brownies with sweet potato frosting recipe.
- 1 flax egg*
- 3 tsp vanilla extract
- 1/2 cup vegan butter (I used Nuttelex Spread)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup GF all purpose flour (I used Bob’s Red Mill)
- 2.8 oz cacao bar (I used Loving Earth’s coconut mylk bar but you could use any brand cacao)
- 1/2 cup coconut sugar
- 2 Tbsp cacao powder
- 1 1/2 cups cacao chunks**
Preheat the oven to 180ºC / 350ºF.
Prepare your flax seed egg in advance.
Chop your cacao bar roughly and add this with the margarine into a small pot over low heat. Mix until smooth.
Transfer to a bowl and allow to cool slightly before adding your sugar. Stir until combined.
Add cacao powder, vanilla extract, salt and baking soda to the mixture.
Add in the flax seed egg.
Start to slowly add your flour until all is combined.
Add your cacao chunks.
With your batter, scoop servings (approx. 2Tbsp per cookie) into cookie shapes on a plate. Don’t worry about these not being perfectly shaped, after chilling you can tidy them up.
Store plate of cookies in the freezer for 25 minutes to chill.
Take them out of the freezer and transfer these on to a parchment lined baking tray. Mould these into a circular shape and make sure to space these out as they expand whilst cooking.
Place in the oven for 15 minutes.
Remove from oven and allow to cool for 10 minutes.
*1Tbsp ground flax seeds mixed with 3 Tbsp warm water - let sit for 10 minutes
**For the cacao chunks, I roughly chopped 3/4 of a second block of Loving Earth’s coconut mylk bar.