Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Brookies (recipe courtesy of Emilia Jackson)

INGREDIENTS 

360g (12¾ oz) good-quality dark chocolate (minimum 60%)

50g (1¾ oz) unsalted butter

3 eggs

150g (5½ oz) caster (superfine) sugar

75g (2¾oz) light brown sugar

60g (2¼ oz) cornflour (cornstarch)

1 teaspoon vanilla extract

1 teaspoon salt

SPICED COOKIE BUTTERCREAM 

150g (5½ oz) unsalted butter, softened

300g (10½ oz) Biscoff spread (also known as speculoos spread; available at supermarkets)

200g (7 oz) icing (confectioners’) sugar

1½ tablespoons full-cream milk

1 teaspoon vanilla extract

¼ teaspoon sea salt

INSTRUCTIONS 

1. Preheat the oven to 180°C (350°F).
2. Line two baking trays with baking paper or silicone baking mats.
3. Combine the chocolate and butter in a microwave-safe bowl and cook on medium in 60-second intervals, stirring in between, until completely melted. Cool completely.
4. Using an electric mixer fitted with the paddle attachment, beat the eggs and sugars until light and creamy and tripled in volume.
5. Fold in the melted chocolate mixture, cornflour, vanilla and salt.
6. Drop tablespoons of the dough onto the baking trays, leaving plenty of room for spreading.
7. Bake the brookies in batches for 10–13 minutes or until puffed up and cracked on the surface.
8. Allow them to cool completely on the trays (if you try to move them while warm, the bottoms can tear off).
9. Make the buttercream by creaming the butter and Biscoff spread in the mixer fitted with the paddle attachment for 2–3 minutes or until smooth and aerated.
10. Add the icing sugar, milk, vanilla and salt and mix for 2–3 minutes or until the buttercream is smooth and luxurious.
11. Fill a piping bag with the buttercream and pipe a 1 tablespoon mound onto half of the brookies before sandwiching them with the rest of the brookies.

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