Whittaker’s Chocolate Berry Brookies 

By Good Magazine

September 17, 2024

Servings 6 cookies 
Difficulty Medium  
Prep Time 40 minutes 
Cook Time 12 minutes 

Tip: For perfect round cookies, try scooting them! While the cookies are still hot out of the oven, place a large cookie cutter, bowl or mug upside down over the cookie, so that it is enclosed inside. Whatever vessel you use should be slightly larger than the circumference of the cookie. Gently swirl in circular motions around the cookie 6-7 times, until the edges of the cookie are perfectly rounded. While the cookie is still warm and malleable, the scooting will form the cookies into a perfect round circle.  

Brownie Cookies:

  • 1x 100g block Whittaker’s Raspberry 50% Dark Chocolate  
  • 45g salted butter 
  • 75g / ⅓ cup brown sugar 
  • 30g / 2 Tbsp caster sugar 
  • 1 large egg, room temperature 
  • 60g / ¼ cup + 2 Tbsp plain flour 
  • 15g / 2 Tbsp cocoa powder 
  • 2g / ½ tsp flaky sea salt 
  • ⅓ cup frozen whole raspberries, defrosted 
  • Flaky sea salt, for sprinkling  

Method:

  1. Preheat your oven to 180°C bake. Line a baking tray with baking paper.  
  2. Roughly chop the chocolate and add to a medium microwave safe bowl, along with the butter. Microwave in 20 second intervals, stirring after each burst, until the chocolate is melted and combined. Set aside.  
  3. Add the egg and both sugars to a separate medium bowl. Using hand-held electric beaters, beat on high speed for about 3 minutes, until light and pale yellow in colour.  
  4. Add the chocolate mixture to the beaten egg and gently fold together (as to not deflate all of the air bubbles from the beaten egg and sugar mixture), until just combined.  
  5. Add the flour, cocoa powder and salt and fold together again, until just combined. Place the batter into the fridge to chill for 20 minutes, so that it is firmer to scoop.  
  6. Scoop about 2 tablespoons worth of the batter onto the prepared baking tray into six cookies, spacing them apart. Arrange three defrosted raspberries in the centre of the batter of each cookie. Divide the remaining batter on top of the raspberries on each cookie, using the back of a spoon to spread it out so that the raspberries are covered completely. Sprinkle over a pinch of flaky salt, if desired.  
  7. Bake on the middle oven rack for about 11-12 minutes, or until the tops are crackled and the edges of the cookies are set. The centre should still be soft to touch. *See tip above on how to scoot the cookies while they are hot out of the oven. Set the cookies aside to cool on the tray.  
  8. Store in an airtight container in the fridge. 

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