A Brookie is the perfect fusion of two classic treats—rich, fudgy brownie meets soft, chewy cookie. With layers of chocolatey goodness and a cookie topping that adds a satisfying crunch, this dessert will satisfy all your sweet cravings. Whether you’re making a large version or bite-sized minis, this brookie is a guaranteed crowd-pleaser. Ideal for any occasion, it’s easy to prepare and even more fun to eat!
Why You’ll Love This Recipe:
You’ll love this brookie recipe because it combines the best of both worlds: the decadent, gooey texture of a brownie with the irresistible flavor and crunch of a cookie. The recipe is simple yet delivers maximum flavor and can be customized with extra chocolate, nuts, or even a surprise center of chocolate or spread. Whether you enjoy them warm from the oven or after they cool, every bite is packed with chocolatey goodness.
Perfect Occasion:
Brookies are perfect for casual gatherings, parties, or whenever you need a dessert that offers something a little extra. They’re great for potlucks, bake sales, or even as an after-school treat. With the option to make them in mini or full-size portions, brookies are versatile enough for any event.
Decoration Tips:
For an extra indulgent touch, sprinkle chocolate chips on top before baking. You can also drizzle melted chocolate or caramel over the brookies once they’ve cooled for a more decadent presentation. If you’re making individual portions, consider adding a piece of chocolate or a spoonful of spread in the center for a fun surprise.
Ingredients:
For the Brownie Layer:
- 150g all-purpose flour
- 4 eggs
- 80g sugar
- 140g butter
- 250g dark chocolate
- 1 pinch of salt
For the Cookie Layer:
- 165g all-purpose flour
- 100g sugar (half white sugar, half brown or vergeoise)
- 1 egg
- 120g butter
- 1 teaspoon baking powder
- 150g chocolate chunks or chips
- Optional: extra chocolate or spread for the center
For Topping:
- Chocolate chips (optional)
Instructions:
- Prepare the Brownie Layer:
- In a microwave or using a double boiler, melt the butter and dark chocolate together.
- In a separate bowl, beat the eggs and sugar vigorously until well combined.
- Pour the melted chocolate and butter mixture into the egg mixture and stir well.
- Add the flour and a pinch of salt, mixing until just combined. Set aside.
- Prepare the Cookie Layer:
- In another bowl, cream together the butter and sugar until smooth and well combined.
- Add the egg and beat again until the mixture is fluffy.
- Stir in the flour and baking powder, mixing gently until the dough just comes together.
- Fold in the chocolate chunks or chips, taking care not to overmix.
- Assemble the Brookies:
- Preheat your oven to 180°C (350°F).
- Grease or line your chosen pan with parchment paper. For a large brookie, use a 20-24 cm round pan, a 20×20 cm square pan, or a 27×18 cm rectangular pan. For mini brookies, use a muffin tin.
- Pour the brownie batter into the bottom of the prepared pan.
- Add a generous spoonful of the cookie dough on top of the brownie layer (if using a muffin tin, use about 1 tablespoon of cookie dough per muffin cup).
- Sprinkle the tops with extra chocolate chips for decoration, if desired.
- Bake:
- For large brookies, bake for 30-35 minutes. For mini brookies, bake for around 20 minutes. The brookies should be golden on top but still soft and fudgy in the middle.
- Keep an eye on the brookies while baking, as cooking times may vary depending on your oven.
- Cool and Serve:
- Let the brookies cool in the pan before removing and cutting into squares or serving individually if using a muffin tin.
Enjoy your Brookies—the perfect combination of gooey brownie and soft, chewy cookie in every bite!
