Brookies

  • Total Time

    1h 5m
    • Prep Time

      30m
    • Bake Time

      35m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

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We love chocolate chip cookies and brownies so we thought why not combine them both to create the ultimate traybake; a chocolate chip cookie layered on top of a rich chocolate brownie. Also known as a Brookie, this treat is a must-try for your next baking session. 

Method

  1. Grease and line a square 20cm/8 inch tin with baking parchment and preheat the oven to 180°c/160°c fan / Gas Mark 4.

  2. First make the cookie. Cream together the butter and the sugar and then beat in the egg and the vanilla.

    • 85g Unsalted Butter (softened)
    • 110g Unrefined Light Muscovado Sugar (we like Billington's)
    • 1 Egg (Free Range) (Large)
    • 1 tsp Vanilla Extract (we like Nielsen-Massey)
  3. Then add the flour, cornflour, bicarbonate of soda and salt, mixing until well combined.

    • 150g Plain White Flour
    • 1 ½ tsp Cornflour
    • ½ tsp Salt
  4. Stir in the chocolate chips.

    • 100g Chocolate Chips
  5. Chill the mixture for 15 minutes to firm up.

  6. When firm, press the mixture between 2 sheets of baking parchment to make a 20cm/8 inch square. Chill this in the freezer while you make the brownie but don't allow it to freeze solid.

  7. Make the brownie by first melting the chocolate and butter together in the microwave or in a pan over simmering water. Remove from the heat and set aside to cool a little.

    • 185g Plain Chocolate
    • 185g Unsalted Butter (Softened)
  8. Whisk together the eggs and the sugar until there are no lumps.

    • 3 Eggs (Free Range) (Large)
    • 250g Unrefined Light Muscovado Sugar (we like Billington's)
  9. Stir in the chocolate mixture, flour, salt and nuts and coconut if using.

    • 110g Plain White Flour
    • 1 tsp Salt
    • 75g Dessicated Coconut
    • 75g Chopped Mixed Nuts
  10. Pour the brownie mixture into your prepared tin and smooth level.

  11. Take the cookie from the freezer and peel off the parchment.

  12. Carefully lay this on top of the brownie as neatly as you can.

  13. Bake in the preheated oven for 35 minutes but check after 30. You might need to cover the top with foil if it is browning too quickly.

  14. Remove from the oven and allow to cool completely in the tin before turning out and cutting, as the brownie will be soft and squidgy.

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Recipe Alternatives

Blondies

Blondies

  • Total

    40m
  • Serves

    20
  • Skill

    Easy
  • Diet

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