Brookie Recipe
Brookies are more than just a clever dessert hybrid, they’re a delicious solution for every indecisive sweet tooth. Whether you prefer them gooey or with a slight crunch, there’s a variation here that suits every taste.
Ingredients
- 200 g Plain Flour Base for both cookie and brownie dough
- 1/2 tsp Baking Soda Leavening agent for cookie dough
- 1/4 tsp Salt Enhances flavour in both layers
- 150 g Unsalted Butter softened Adds richness and texture
- 100 g Brown Sugar Moisture and deeper flavour for cookie layer
- 50 g Caster Sugar Balances sweetness in cookie dough
- 1 tsp Vanilla Extract Enhances overall aroma and flavour
- 2 large Eggs Binds ingredients and provides structure
- 150 g Chocolate Chips Melty texture and chocolate bursts in cookie layer
- 40 g Cocoa Powder Adds intense chocolate flavour in the brownie layer
- 100 g Dark Chocolate melted, Adds richness and fudginess to brownie layer
Instructions
- Melt butter and dark chocolate together, then stir in cocoa powder.150 g Unsalted Butter, 100 g Dark Chocolate, 40 g Cocoa Powder
- Whisk in sugar and one egg at a time.100 g Brown Sugar, 2 large Eggs
- Fold in flour and a pinch of salt.200 g Plain Flour, 1/4 tsp Salt
- Cream butter with brown and caster sugar.50 g Caster Sugar
- Beat in the egg and vanilla extract.1 tsp Vanilla Extract
- Fold in flour, baking soda, and salt.1/2 tsp Baking Soda
- Stir in chocolate chips.150 g Chocolate Chips
- Line a square tin with parchment paper.
- Pour the brownie mixture first and level it.
- Dollop cookie dough on top and gently swirl or pat it flat.
- At 170°C (fan) for 25–30 minutes or until the top is golden and a skewer comes out with a few moist crumbs.