Have you heard of a brookie before? This traybake makes delicious bars of marbled fudgy brownie batter and cakey chocolate chip cookie dough. This brookie recipe from Jane's Patisserie is indulgent, fudgy and delicious. If you love cookies and brownies and can’t decide which one to make this recipe is the one for you.
Brookie Recipe
Preparation time: 20 minutes
Cook Time: 30 minutes
Servings: 16 Pieces
This recipe can also be made gluten-freeand vegan, see the suggestions below.
Ingredients
Cookie Layer
• 115 g Unsalted Butter (to make it vegan you can use non-dairy butter)
• 125 g Light Brown Sugar
• 1 Medium Egg (to make it vegan you can use: 1 tbsp of chia seeds, flax seeds or egg replacer to 3 tbsp water. This replaces 1 egg)
• 1/2 tsp Vanilla Extract
• 225 g Plain Flour or gluten-free flour
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 1 tbsp Cornflour
• 150 g Milk Chocolate Chips (to make it vegan you can use non-dairy or dark chocolate chips)
Brownie Layer
• 100 g Dark Chocolate
• 100 g Unsalted Butter (to make it vegan you can use non-dairy butter)
• 2 Medium Eggs (to make it vegan you can use: 1 tbsp of chia seeds, flax seeds or egg replacer to 3 tbsp water. This replaces 1 egg)
• 140 g Caster Sugar
• 50 g Plain Flour or gluten-free flour
• 25 g Cocoa Powder
• 150 g Milk Chocolate Chips (to make it vegan you can use non-dairy or dark chocolate chips)
Method
For the Cookie Layer
- Beat together the butter and sugar until light and fluffy!
- Add in the egg, and vanilla, and beat again till smooth.
- Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed!
- Add in the chocolate chips, mix, and press into the bottom of a 9x9" Square Baking Tin, lined with parchment paper.
- Freeze for 20 minutes!
For the Brownie Layer
- Preheat the oven to 180c/160C Fan.
- Melt together your dark chocolate with your butter until smooth.
- Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix.
- Add in the flour, and cocoa powder, and fold through again.
- Mix through the chocolate chips carefully and pour the batter onto the frozen cookie dough.
- Bake the Brookies in the oven for 25-30 minutes, or until baked through. Sometimes it can take a smidge longer! There should be a slight wobble to the mix.
- Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgey texture.
- Cut up into your portions and enjoy!
Notes
It is important to freeze the cookie dough, to help the brookies bake better. If you want, you can put the Cookie layer into the fridge for an hour instead of the freezer for 20 minutes.
These will last for 4-5 days easily, if not longer if they aren't already eaten!