A brookie combines the best of a brownie and a cookie – a rich, decadent brownie base topped with a chewy chocolate chip cookie layer. The two batters are prepared separately, then baked together in one tin to create the ultimate indulgent bake. Perfect as it is, or even better with extra chocolate scattered on top.
Ingredients for the cookie batter:
- 75 g butter
- 60 g caster sugar
- 110 g soft light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 150 g plain flour
- ½ tsp bicarbonate of soda
- a pinch of salt
- 80-90 g plain chocolate chips or chopped dark chocolate
All ingredients should be at room temperature.
In a large mixing bowl, beat the butter and both sugars together until pale. Beat in the vanilla extract and the egg. Sift in the flour, bicarbonate of soda and salt, then mix until just combined. Fold through the chocolate chips until evenly distributed.
Ingredients for the brownie batter:
- 125 g dark chocolate
- 125 g butter
- 2 large eggs
- 150 g caster sugar
- 1 tsp vanilla extract
- 75 g plain flour
- 1/3 cup chopped walnuts
- a pinch of salt
All ingredients should be at room temperature.
Mix the flour with the salt and set aside. Place the butter in a small saucepan and heat gently until melted, then remove from the heat. Add the chopped chocolate and leave for 2 minutes, then stir until smooth. Set aside to cool slightly.
In a separate bowl, lightly whisk the eggs with the sugar and vanilla. Stir in the melted chocolate mixture. Sift in the flour and salt, folding gently until just combined. Finally, stir through the chopped nuts.
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Line a 23–24 cm square tin with baking paper. Pour in the brownie batter, then spoon the cookie dough over the top and spread gently to level the surface.
Bake at 160°C for about 25 minutes, or a little longer if needed. The brookie should feel set on top but remain slightly gooey in the centre – a skewer inserted should come out coated with melted chocolate but without any raw batter.
Leave to cool completely in the tin, then cut into squares.
Enjoy!
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