These Brookies have a chocolate chip cookie layer topped with a soft and fudgy brownie.
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Brookies
Brownie + Cookie = Brookie! Two of the best things ever combined into one delicious traybake. I am obsessed with these Brookies just now, perfect if you can’t decide between a cookie or a brownie.
Cookie Layer
The cookie layer needs to be on the bottom because it is a lot firmer compared to the brownie mixture.
I went with a triple chocolate chip cookie recipe which is super easy and simple to do.
The cookie layer has two different types of sugar in it; light brown sugar and granulated sugar. The light brown sugar makes the cookie layer chewier and gives them a slight hint of caramel taste. The granulated sugar makes the cookies crispier.
Related Recipes
Salted Caramel and Peanut Brownies
I also used milk, dark and white chocolate chips in the recipe. You can use all of one type of chocolate chip or a mixture of all three like I did.
What I love about baking is it is so easy to adapt a recipe to your own personal taste.
You could also use a bar of chocolate cut into chunks rather than chocolate chips.
Brownie Layer
To make the brownie layer you need to use dark chocolate, brownies just won’t work if you use milk or any other kind of chocolate it has to be dark. If you are worried that this will make your brownies bitter-tasting don’t worry. The sugar and cocoa powder added to the mixture helps sweeten the brownie and give it a lovely fudgy texture.
Like with the cookie layer I used light brown sugar in my brownies. I just find that it gives an added caramelly hint to the brownies and also helps make them lovely and fudgy.
All of the ingredients in brownies need to be folded together. I would only recommend using a stand or hand mixer to whisk the eggs and sugar together. After this please use a spatula or wooden spoon and your hands. It is more work but you really don’t want to overbeat the brownie mixture and lose all the air from them.
When you whisk the egg and sugar together you are adding a lot of air to the mixture. There are no raising agents in this brownie mixture so the rise of the brownie comes from the eggs, but if you beat the flour and cocoa powder in then you risk beating all the air out of the mixture.
To the brownies, I added a mixture of chocolate chips just as I did with the cookie layer.
Baking Tin
Whenever I am making a traybake recipe I always use a 9”x 9” square tin. I just find that it is the perfect size for a traybake and you normally get around 12-16 individual portions depending on how big/small you want them.
Baking
The brookies need to be baked in the centre of a preheated oven for around 25-30 minutes.
When you take them out of the oven and give the tray a shake the brownies should still have a slight wobble to them. If the entire tray wobbles then the brownies aren’t ready. Pop them back into the oven for 3-4 minutes and repeat until there is a slight wobble in the centre of the brownie.
I wouldn’t recommend using a skewer or cake tester to test the brownies. Brownies should be soft and gooey so there should always be batter on the skewer or cake tester. The wobble test is the best way to check if they are baked or not.
Cooling
The brookies should be cooled in their cake tin for 15-20 minutes before being moved onto a wire cooling rack to cool fully.
When you take the brookies from the oven they should be slightly soft so letting them cool and firm up for a bit before moving them reduces the risk that they will break.
Alternatives
I used light brown sugar in the brownie mixture, but caster sugar will also work perfectly well.
In both the cookie and brownie layers I used a mixture of milk, dark and white chocolate chips. You could use only one type of chocolate chip if you prefer.
Equipment
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Brookies
Ingredients
For the Cookie Layer
- 125 g Unsalted Butter or Stork
- 125 g Light Brown Sugar
- 50 g White Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 200 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 300 g Chocolate Chips
For the Brownie Layer
- 150 g Unsalted Butter
- 150 g Dark Chocolate
- 3 Medium Eggs
- 200 g Light Brown Sugar
- 150 g Plain Flour
- 25 g Cocoa Powder
- 300 g Chocolate Chips
Instructions
To Make the Cookie Layer
- Line a 9" x 9" square baking tin with baking parchment and leave it to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the eggs, vanilla, flour, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add the chocolate chips and mix again until they are evenly distributed.
- Tip the mixture into your lined baking tin and press down into the bottom of the tin.
- Cover with cling film and freeze for 30 minutes.
To Make the Brownie Layer
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts stirring in between each burst until completely melted and smooth. Leave to one side.
- In a separate bowl whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and fold again until they are all completely incorporated
- Fold through the chocolate chips until they are evenly distributed.
Putting it All Together
- Remove the cookie layer from the freezer and pour the brownie mixture onto the top of the cookie layer.
- Bake in the oven for 25-30 minutes. You will know they are ready because the brownie will have a slight wobble to its centre.
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool completely.
- Cut into individual portions and enjoy!
Notes
- These Brookies will last 4+ days in an airtight container.
