If you’re ever feeling like eating brownies, but also feeling like eating cookies…MAKE BROOKIES.
I’ve always loved brookies, they’re so fun.
You get the fudginess from the brownie, the slight chewiness and slight crispiness from the cookies, ANDDD the flavours from the brownie and cookies work so well together. I LOVE BROOKIES, they’re soooo good.
The cookie dough
The first thing we are going to make is the cookie dough.
I mean it doesn’t really matter whether you make the cookie dough or the brownie batter first, but in my mind it makes more sense to make the cookie dough first.
So that’s what we are going to do.
These are the ingredients you will need to make it:
- Unsalted butter – I always like to use unsalted butter so that I can control the amount of salt in the recipe, but salted butter does work. Just make sure not to add any extra salt.
- Sugar – I used a mixture of both granulated and brown sugar. The brown sugar is going to add a lot of extra flavour.
- Vanilla – for flavour.
- An egg
- Plain flour – also known as all purpose flour.
- Baking powder
- Salt – to help enhance the flavours. Don’t add this if you are using salted butter.
- Chocolate – you can use any kind of chocolate for this. But I used a mixture of dark and milk chocolate.
The brownie batter
Once the cookie dough has been made, we can move onto making the brownie batter.
I just wanted to say, you don’t have to make this from scratch. If you wanted to make things easier, or save time, you could use a box mix.
I like box mixes I won’t judge.
Now that I’m thinking about it, I guess you could also use store bought cookie dough. This will make things even easier.
But anyway, if you are making the brownie from scratch, these are the ingredients I used:
- Unsalted butter – again, salted butter can be used, but make sure not to add any extra salt.
- Dark chocolate – MAKE SURE to use dark chocolate and not milk. Milk chocolate will just add extra sweetness but not enough chocolate flavour. So dark chocolate works better.
- Sugar – once again, we’re using a mixture of both granulated and brown sugar.
- Plain flour
- Cocoa powder – unsweetened cocoa powder is always best to use.
Baking the brookie
I recommend baking this in a 10 inch square cake tin. I’ve found that it works best in this size tin, the brookie ends up with the perfect thickness.
It does take a little longer to bake than a regular brownie, mine baked for around 45-50 minutes.
The best way to check if it is done is by inserting a toothpick into the centre.
If the toothpick comes out with a few moist crumbs on it, this is perfect it is baked.
If the toothpick has raw batter on it, the brookie needs to be baked for longer. But if the toothpick comes out completely clean, I fear your brookie has been over baked. BUT DON’T WORRY it will still taste good, just a little less fudgy.
I digress, before baking this, you want to save some cookie dough, don’t add it all into your tin.
Halfway through the baking process, you want to take the brookie out of the oven and press some more cookie dough on top. Then place this back into the oven.
The cookie dough sinks a little as the brownie bakes, so adding more halfway through ensures that you can still see some on top, once the brookie has baked!
Leaving the brookie to chill
THIS IS THE MOST IMPORTANT PART
After the brookie has baked you want to leave it to chill in your fridge for at least an hour.
It will be too soft at first. If you try taking it out of the tin and cutting into it too soon, the brookies will just fall apart. We do not want this.
So make sure to let it chill and set up but then they are finally done…you can dig in.