Brookies - Brownie/Cookie Recipe

Who doesn’t love brownies or cookies? Well, now you can have the best of both with Brookies!! Just follow this recipe for a delicious traybake.

What are Brookies?

A delightful traybake that combines Brownies and Cookies in one! A flavoured baked Brownie sat on top of a soft Cookie Base.  Melted chocolate finishes the top to add some colour.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.

Take a look at our range of Natural Flavoured Icing Sugar and Cocoa Powder!

Ingredients

Cookie Layer

• 120g Unsalted softened Butter 
• 180g Light Brown Sugar 
• 100g Sugar and Crumbs Flavoured Icing Sugar (of your choice)
• 1/2 Tsp Bicarbonate of Soda 
• 1 Large Egg
• 200g Plain Flour 
• Pinch of Salt 
• 80g Chocolate Chips/Callets or Smarties to match your flavour choice

Brownie Layer 

• 65g Unsalted Butter
• 110g Dark Chocolate Chips or Callets 
• 2 Large Eggs 
• 135g Golden Caster Sugar 
• 60g Plain Flour 
• 25g Sugar and Crumbs Cocoa powder ( Flavour of your choice )
• 1 Tsp Baking Powder 

Instructions 

•   Grease and line a Brownie tin approx 26x17cm.

Make the Cookie Layer

1. Beat the butter and sugars together in a mixing bowl until smooth approx 2-3 minutes.  Mix in the egg and beat until combined.
   
2. In a separate bowl mix the flour and bicarbonate of soda, then fold this into the wet ingredients.  Add the chocolate chips/callets. 
   
3. Transfer to the brownie tin and use the back of a spoon to spread evenly.  Chill in the fridge for 30 minutes.

Make the Brownie Layer

1. Melt the butter and chocolate in a heatproof glass bowl over a pan of simmering water, do not let the bowl touch the water. Once melted leave to cool for 10 mins.  Preheat the oven to 180c 160c fan or gas mark 4.
   
2. Whisk the eggs and sugar in a clean mixing bowl until combined well. Fold in the chocolate, then the flour/cocoa powder and baking powder, fold in gently.
   
3. Pour the mixture over the top of the cookie base.  Spread evenly then bake for 40-45 minutes until a skewer comes out with just a few crumbs.
   
4. Leave to cool completely before cutting, add melted chocolate on the top by melting the chocolate, place in a piping bag and snip a small bit off the end drizzle over.

Serves 16 – Lasts well store in an airtight container.  Eat within 1 week.