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Brookies

These Brookies have a chocolate chip cookie layer topped with a soft and fudgy brownie.  
Prep Time50 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Servings: 16 Servings
Author: Sarah Mark

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.