Brookie

Ingredients

	Unit
Brownie Batter
Satin Crème Cake Mix Chocolate \| Patisserie	0.375 kg
Egg	0.150 kg
Butter (Melted)	0.120 kg
Belcolade White Enrobing \| Chocolate	0.180 kg
Golden Syrup	0.060 kg
Glucose	0.070 kg
Brownie Batter total	0.955
Cookie Dough
Satin Crème Cake Concentrate Plain \| Patisserie	0.500 kg
Butter	0.150 kg
Water	0.050 kg
Belcolade Milk Chunks \| Chocolate	0.100 kg
Cookie Dough total	0.800

Mix & beat all brownie batter ingredients for 1 min on slow, scrape down, repeat.
Deposit 450g of batter into a 220mm x 220mm greased foil tray.
Top the brownie batter with 13 x 10g pieces of raw cookie dough.
Bake at 170°C top heat, 160°C bottom heat for 30 mins on a double tray.
Once cooled, dust with cocoa.