• Total Time

    1h 5m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 1 Review

    4 star rating

We all have our favourite chocolate chip cookie and brownie recipe 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. 


  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 Billington's Unrefined Light Muscovado Sugar
    • 1 Egg (Free Range) (Large)
    • 1 tsp Nielsen-Massey Vanilla Extract
  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 Billington's Unrefined Dark Muscovado Sugar
  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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  1. 4 star rating

    This is a really nice idea, I've never had anything like it before. I baked it in a square 8.5in tin and the size was fine for the mixture, but an 8in would be better. I would say be careful when paying the cookie on top because some of my brownie batter went over the corners. I added 110g of sugar and it was still sweet because I replaced some of the plain chocolate with chocolate ornate which was really nice. I've only given it 4 out of 5 because the brownie corners over baked and the middle was a bit raw and I baked it for 35 minutes at 160 fan oven. But the recipe is delicious and I will make it again probably trying a round baking tin.

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