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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 18 - Dark Chocolate Brookies

Dark Chocolate Brookies

Makes 50 approximately



350g 70% dark chocolate

45g butter

225g caster sugar

80g cornflour

1 tspn baking powder

3 eggs

1 tspn vanilla

100g dark chocolate chips


Chantilly Cream

200ml thickened cream

80g caster sugar

60ml Frangelico


extra dark chocolate, grated, to garnish


  1. Preheat oven to 180C.
  1. Place 70% chocolate and butter in a bowl and set over a saucepan of simmering water.  Stir to melt and combine.  Remove from heat and set aside to cool until needed.
  1. Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy.  Add cooled chocolate butter mixture and mix until well combined
  1. Spoon tablespoons of mixture onto baking trays lined with baking paper.  Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough. Bake for 12-13 minutes in the preheated oven.  Remove from oven and set aside to cool.
  1. Meanwhile, to make the Chantilly Cream, combine cream and sugar in bowl of electric mixer fitted with the whisk attachment and whisk until soft peaks form. 
  1. Stir the Frangelico through the cream mixture.
  1. Serve Brookies topped with a little extra grated chocolate and a dollop of Chantilly Cream.