Labels

Delectables with Dan: Come Taste My Delicious...Brookie? 🍪




Greetings and salutations on this miserable summer morning! 
Today on Delectables with Dan we're gonna try something that I found on Facebook with a basically sugar-free twist. I couldn't find a sugarless light brown sugar, so if anyone knows where I can get some please do use a link below! Sometimes it's just nicer to use so you just don't get a mouthful of sweet shit. 

Preheat your oven to 175C or 350F. Make sure that you grease your skillet before putting in the first layer of batter. Make sure that it's a large skillet and not one of the smaller ones because this recipe won't fit in it, however, if you're reducing it to make a mini version of it a smaller skillet will work just fine. The one I'm using is cast iron. 

We're going to need to make the brownie base first so we can layer the cookie batter on top of it in the centre. The ingredients listed first are for the brownie ALONE. 


Ingredients: 
170g melted butter
225g sugar substitute (make sure that you use one that measures like REAL sugar.)
3 eggs
96g flour 
1 tsp salt
2 tsp vanilla essence
32g cocoa powder
(You also have the option of adding 115g of sugar-free chocolate chunks to your brownie mix.)
And make sure that you sift together your flour, cocoa butter and salt. 



The brownie batter is supposed to be rich and thick so don't worry if it appears a little thicker than a standard box brownie mix, since some of them can be rather watery.
I skipped doing all the photos for the brownie because it's a simple straightforward mix, to do the cookie is a little different than the normal recipe (from what I've seen, I usually hand mix and throw it all in together, but it has to be done in these steps.) so I've done that step by step. 

 Grease your skillet before pouring in your brownie batter and make sure that it's even. Do not overly grease the pan or the brownie will end up gooey and runny. Sometimes gooey brownies are good, like witch caramel sauce inside them or like fudge inside or you eating them off your c-no. I already went there earlier  and if I head back there again, I'll never get this blog finished. Set it to the side and make your chocolate chip cookie batter. 


INGREDIENTS: 
300g all purpose flour 
1/2 tsp of bicarbonate of soda
1/2 tsp of salt 
100g sugar substitute 
170g melted lite butter substitute (the original says unsalted butter, but whatever, live a little. Though on the other hand, too much butter might lead to coronary artery disease. Eh, gotta die from something right? And why not let it be a sweet, buttery chocolate chip cookie?)
198g light brown sugar 
1 egg
2 tsp vanilla essence 
2 bags of Hershey's sugar-free chocolates

 How Ya DO it: 
In a medium bowl whisk together the flour, salt and baking soda. In a separate bowl cream together the butter, sugar and vanilla extract. Beat in the egg, then add the flour, salt and baking soda. Mix in small amounts of the dry mixture before using hand mixture. 
Mix on a medium speed with a mixture. Batter will appear doughy, similar to that of a bread dough, as you begin to mix. 

If need be, sprinkle in a little extra flour to add body to the dough. I found that I needed to do that as I added a bit too much butter. Everyone was talking at me and I was running around with my head up my ass as usual trying to do four things at once. Though I managed to get everything done, with no injuries and my sauce was bodacious.  As you'll notice below it was still wet...it was like a certain chubby lover was in my kitchen. We'd be making sauce but it wouldn't be the kind you'd want on your pasta. Or would you? 


f


You don't have to use Hersey's Sugar-Free, but it's the one that my nan is currently obsessed with so I went with that one. The link to where you can order it from is down below! Do they make a sugar-free with almonds? If so, she'd probably die over that...not that I want her to die. Christ, you know what I mean. Chop your chocolate into even sized bits or chunks depending on how you how like your chocolate. Your boy Danny? He like his chocolate chunky and thicc. 



And we're going to pop this sucker into bake! 30 minutes or so it took, maybe 28? I didn't really time it, but you should based on your oven since oven temps can vary.  Since I had some of the chocolate chip cookie dough left, I went on and made a MASSIVE chocolate chip cookie!
I couldn't wait for it to be properly cool before I sank my teeth into it. 
Chocolate exploded in my mouth, filling me with a hot chocolate and a sweet sensation. I just started to think about him and was almost cover come in the kitchen wishing my mouth was filled with him and not cookie. Okay, it's time to wrap this up before this turns into some kind of kinky kookie porno. 



I just realised this is one of the rare times I'm not using a BBC Good Food biscuit/cookie recipe. I kinda feel like I'm cheating on BBC with this slutty cookie recipe...I'm sorry my love. 

 And remember, stay chocolatey my fellow perverts. 

INSPIRATIONS / ORIGINALS 

🍪LINKS🍪
Labels:

Comments

Post a Comment

Popular Posts