Brookies (Brownie Cookies)

Brookies  – A classic dessert quandary: fudgy brownies or warm crisp cookies? With this recipe, you can have both in one incredibly delicious treat! A fudgy brownie layer topped with a chewy chocolate chip cookie layer… trust me, it’s heaven in a square!

Brookies Ingredients

For the Brownie Layer

• 200 g (7 oz) dark or semisweet chocolate block, roughly chopped
• 125 g (4.5 oz / 12 cup) softened unsalted butter
• caster sugar 12 cup
• 1/2 cup lightly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla essence OR 12 teaspoon vanilla extract
• 1/2 cup cocoa powder, unsweetened
• 1/2 cup plain / all-purpose flour
• 1/2 teaspoon salt

For the Brookies Cookie Layer

• 125 g (4.5 oz / 12 cup) softened unsalted butter
• 1/2 cup lightly packed brown sugar
• 1/4 cup caster / fine sugar
• 1 egg
• 1/2 teaspoon vanilla essence OR 14 teaspoon vanilla extract
• 1 1/4 cup plain / all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pound chocolate chips (I use semi-sweet)

Instructions

For the Brownie Layer

1. Bake in a pan that is 20 x 30 cm (9 x 11 inches) and line it with baking paper. Make sure there is at least 3 cm (1 inch) of overhang so that the brookie is easy to take out.
2. Add the sugars and butter to a large bowl of an electric stand mixer or hand mixer. Beat on medium speed for four minutes, or until well combined, using a whisk attachment.
3. Add the vanilla and eggs. For an additional four minutes, beat on medium-high speed until very pale, fluffy, and creamy.
4. Chop the chocolate in a separate small microwave-safe bowl. Microwave at full power for one minute. Give it a thorough stir. For an additional 30 seconds, microwave. Stir until smooth. If necessary, microwave in 10-second bursts for additional melting.
5. Melt chocolate should be added to the butter mixture. Scraping down the bowl as necessary, beat on medium speed for 2 minutes until well combined.
6. Replace the whisk attachment with a paddle attachment (or a wooden spoon) to remove any batter that has accumulated. Add the flour, salt, and cocoa powder. For two minutes, beat on low speed until the dry ingredients are thoroughly incorporated. It will be a thick batter.
7. In the prepared pan, distribute the brownie batter evenly. Place aside.

For the Cookie Layer & Assembly in Brookies

1. Preheat the stove to 160°C/320°F (fan/convection) or 180°C/355°F (standard).
2. The electric stand mixer’s bowl should be cleaned out and fitted with the whisk attachment. Add the sugars and butter. For four minutes, beat on medium speed until well combined.
3. Add the vanilla and egg. For an additional four minutes, beat on medium-high speed until very pale, fluffy, and creamy.
4. Replace the whisk attachment with a paddle attachment (or a wooden spoon) to remove any batter that has accumulated. Add the salt, baking powder, and flour. For two minutes, beat on low speed until the dry ingredients are thoroughly incorporated.
5. Beat on low speed for 30 seconds, or until the chocolate chips are evenly distributed throughout the dough, before adding them.
6. Place portions of the cookie dough in an even layer over the brownie batter layer. Carefully spread the dough out so that it nearly covers the brownie layer (it will spread while baking).
7. Bake the cookie dough for 30-35 minutes, or until it is golden brown. Before moving to a wire rack to cool completely, allow the pan to cool for 30 minutes. Enjoy the slice in 20 squares!

Notes

Brookies Storge

• The brookie can be stored for up to seven days in an airtight container without refrigeration.
• Can the biscuit be frozen? Yes! Keep the cookie dough and brownie batter separate in airtight containers and do not bake. Refrigerate for up to three months. After the dough and batter have defrosted overnight, assemble and bake as usual.
• Could I at any point set up the brookie ahead of time then, at that point, heat it later? Yes. Before baking, the unbaked brookie can be kept in the refrigerator for up to 24 hours. If the batter and dough are still cold from the fridge, the baking time should be extended by five minutes.

Substitutions & Tips

• The brownie contains chocolate: 1 heaped cup of dark chocolate chips can be substituted for 200 grams of chopped dark chocolate. Use dark chocolate chips that are easy to melt down and of high quality—not compound. In the event that you use milk chocolate, the brownie will be much better.
• Earthy colored sugar: If you replace the brown sugar with more caster sugar, both the brownie and the cookie will be fine. Despite being less chewy and cakey, they are still delicious!
• Is it possible to substitute regular granulated sugar for caster sugar? Yes. Use regular sugar in the same proportions as caster sugar. Even though the brookie is more “cakey” and crisp, it will still taste good.
• Egg alternatives: Use store-bought egg replacer only if you want the texture and flavor of the original recipe. I haven’t tried using other egg substitutes like chia or flax eggs; however, if you do, please let me know in the comments!