Harry’s Brookies Akila’s Way

Brookie Cups, Brookies and Brookie pops


If you have followed Masterchef Australia 2016 long enough, you would definitely know ‘Harry’s Brookies’ .

Harry Foster, one of the contestants of the season, made SINsationally delicious dark chocolate brookies for Nigella Lawson’s midnight feast. Needless to say the brookies became the new ‘in’- thing in the baking world. Everybody I know seems to be baking them.

Harry’s my second favourite contestant on the show. You can’t help liking this cute guy with that cheeky grin and confident attitude. [Oh and I love his hairstyle too]

Like Harry, I am very much about twisting recipes to add my own style. So here’s my version of super chocolaty, chewy, fudgy brookies- ‘Egg-Free’ and with healthy flours.



The brookie cups can be served with a scoop of vanilla ice cream and the brookie pops are a hit with kids. Have fun.

Hope you enjoy this.

Happy baking.

Print Recipe
Harry's Brookies Akila's Way
My egg free , healthy version of Harry's brookies!
Course dessert
Prep Time 40 minutes
Cook Time 5 minutes
Passive Time 20 minutes
Course dessert
Prep Time 40 minutes
Cook Time 5 minutes
Passive Time 20 minutes
  1. Sift the ragi flour, whole wheat flour, cornflour, baking soda and salt together. Set aside.
  2. Combine the cocoa powder, butter and dark chocolate together. Place over a double boiler until the chocolate and butter melt. Mix well with a spatula.
  3. Remove from the heat and allow to rest for 5 minutes.
  4. Mix in the sugar, milk powder, vanilla extract and the flax gel. Beat well until all the ingredients are well combined.
  5. Add the sifted flour and bring all the ingredients together into a soft dough.
  6. Cover with a lid or cling film and allow to rest [at room temperature] for at least half an hour.
  7. Pre heat the oven at 180 degrees for 10 minutes.
  8. Grease your palms with butter or oil and shape the brookie dough into small walnut sized balls. [You can make about 10-14 with this dough]
  9. For brookie cups- Place the shaped dough in greased and lined muffin/cupcake molds. [Using a parchment paper for lining is a better idea]
  10. For brookies and brookie pops- Place the shaped dough on a large greased and lined baking tray [you need to place them well apart because they will spread out big time].
  11. You can also pat down and place the whole brookie dough in a greased and lined baking tin [6 inch]. This way you can simply 'cut' out your finished brookies once baked and cooled.
  12. Press in some chocolate chips on top of each dough ball.
  13. Bake in the pre heated oven at 150 degrees for 5 minutes.
  14. Remove from the oven and allow to cool completely.
  15. The brookie cups come out easily if you use parchment. But in case you use regular cup cake liners, place the brookies in the freezer for 15 minutes to ease off the paper easily.
  16. For the brookie pops- Well this is how you manage a tasty disaster. The brookies tend to spread out too much if the dough is not rested enough, if placed too close while baking or if baked for too long. Please don't throw away this yummy treat. Simply use a knife to get equal sized pieces, bring the edges together and roll them into delicious brookie pops.
Recipe Notes
  • The brookies need very less time for baking. So do take care to not over do it.
  • Resting the dough helps the dough to become more manageable. My second batch of brookies held their shape pretty well because of this.
  • These brookies are somewhere between a brownie and a chewy chocochip cookie. If you feel they look a bit 'out of shape' you can easily shape the soft edges with your hands once they cool down for 5 minutes.
  • You can find the recipe for the flax-gel here. Flax gel is my current flavourite egg replacer because it simply gives amazing results. It is a pretty simple recipe and all you need is flax seeds and water.
  • You may use 1 and 1/2 tbsps of curd to replace the same [I haven't tried it with curd but I think it should work]


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