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Brookies

Quick and easy

1 Reviews

  • Vegetarian

About the bake

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. 

15Total Time
30Prep Time
35Bake Time
16Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 3:

    Then add the flour, cornflour, bicarbonate of soda and salt, mixing until well combined.

  4. Step 4:

    Stir in the chocolate chips.

  5. Step 5:

    Chill the mixture for 15 minutes to firm up.

  6. Step 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. Step 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.

  8. Step 8:

    Whisk together the eggs and the sugar until there are no lumps.

  9. Step 9:

    Stir in the chocolate mixture, flour, salt and nuts and coconut if using.

  10. Step 10:

    Pour the brownie mixture into your prepared tin and smooth level.

  11. Step 11:

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

  12. Step 12:

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

  13. Step 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. Step 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.

Ingredients

  • For the Cookie

    • 85g Unsalted butter (softened)
    • 110g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg (free range) (large)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Plain white flour
    • 1 1/2 tsp Cornflour
    • 1/2 tsp Salt
    • 100g Chocolate chips
    • 1/4 tsp Bicarbonate of soda
  • For the Brownie

    • 185g Unsalted butter (softened)
    • 185g Plain chocolate
    • 3 Eggs (free range) (large)
    • 250g Billington's Unrefined Dark Muscovado Sugar
    • 110g Plain white flour
    • 1 tsp Salt
    • 75g Dessicated coconut
    • 75g Chopped mixed nuts

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