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.
17 ingredients14 steps
Vegetarian
Method
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.
Step 2
First make the cookie. Cream together the butter and the sugar and then beat in the egg and the vanilla.
Then add the flour, cornflour, bicarbonate of soda and salt, mixing until well combined.
Ingredients for this step
Allinson's Plain White Flour(150g)
Cornflour(1 1/2 tsp)
Salt(1 tsp)
Step 4
Stir in the chocolate chips.
Ingredients for this step
Chocolate chips(100g)
Step 5
Chill the mixture for 15 minutes to firm up.
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.
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.
Ingredients for this step
Plain chocolate(185g)
Unsalted butter (softened)(185g)
Step 8
Whisk together the eggs and the sugar until there are no lumps.
Ingredients for this step
Eggs (free range) (large)(3)
Billington's Unrefined Dark Muscovado Sugar(250g)
Step 9
Stir in the chocolate mixture, flour, salt and nuts and coconut if using.
Ingredients for this step
Allinson's Plain White Flour(110g)
Salt(1/2 tsp)
Dessicated coconut(75g)
Chopped mixed nuts(75g)
Step 10
Pour the brownie mixture into your prepared tin and smooth level.
Step 11
Take the cookie from the freezer and peel off the parchment.
Step 12
Carefully lay this on top of the brownie as neatly as you can.
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.
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
MetricImperial
For the Cookie
85gUnsalted butter (softened)
110gBillington's Unrefined Light Muscovado Sugar
1Egg (free range) (large)
1 tspNielsen-Massey Vanilla Extract
150gAllinson's Plain White Flour
1 1/2 tspCornflour
1/2 tspSalt
100gChocolate chips
1/4 tspBicarbonate of soda
For the Brownie
185gUnsalted butter (softened)
185gPlain chocolate
3Eggs (free range) (large)
250gBillington's Unrefined Dark Muscovado Sugar
110gAllinson's Plain White Flour
1 tspSalt
75gDessicated coconut
75gChopped mixed nuts
Nutritional information per 84g serving
Energy 451cal
Fat 25g
of which Saturates 15g
Carbohydrates 45g
of which Sugars 33g
Protein 8.8g
Salt 0.82g
2 Baker Ratings
Amazing bake! These are divine! Don’t worry too much if your cookie top doesn’t quite cover the brownie base as I found it expands over the top when you bake them. I covered mine with foil and baked for a little longer to make sure I wouldn't burn it. I also added some crushed Oreo to the mix for an added bit of uniqueness!!
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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.
