If you haven’t had the pleasure of having a brookie you really should take the time to indulge. I know there will be plenty of those who are dieting through January, but earmark this recipe and indulge later in the year.
So what is a Brookie? A brookie is a combination of a brownie and a cookie – blended together you get a Brookie!
I have used my favourite cookie recipe along with my faithful brownie recipe. I put the cookie first and topped with the brownie.
I have given the whole recipe for the cookie dough, but you will only need half of it. You can use it to make cookies at the time or freeze it for use another day.
You will not be disappointed with this treat!
You Will Need:
For The Cookie:
- 200g Butter
- 300g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 350g Plain Flour
- ½ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 75g Dark Chocolate Chips or Chunks
- 75g White Chocolate Chips or Chunks
For The Brownie:
- 135g Dark Chocolate (broken into squares)
- 135g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 225g Caster Sugar
- 135g Plain Flour
- 1/2tsp baking Powder
- Grease and line a square 20cm tin and preheat the oven to 180degrees
Make the cookie dough first:
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and the egg then mix until well incorporated.
- Sift the flour, baking powder and bicarbonate of soda together, then add this with the chocolate chips and fold through thoroughly, I like to get my hands in at this point.
- This will come together to form a soft dough.
The Brownie Mixture:
- Melt the chocolate and the butter together over a Bain Marie (heat proof bowl over a saucepan of simmering water); take care not to overheat the chocolate and butter.
- Once the butter and chocolate has melted, remove from the heat and add the vanilla extract then stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look thick and creamy.
- Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder then fold though to ensure there are no lumps of flour.
- You will only need half of the cookie dough so cut the cookie dough in half and reserve the other half for use another day.
- Press the dough into the prepared tin, level it with the back of a spoon.
- Pour the brownie mixture over the top of the cookie dough and bake in the preheated oven for 30mins or until baked all the way through.
- Allow to cool in the tin, cut into square and enjoy!
You can cut into squares of 9, 16, triangles of 8, or rectangles of 8.