Easy Peasy Brookie Recipe

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I’m going to cut right to the chase – this right here is literally the most amazing brookie recipe EVER! As is usually the case with my recipes, it’s seriously simple to make. But the good stuff doesn’t just stop there, oh no. This beauty starts with a luxuriously buttery cookie base that’s packed to the rafters with chocolate chips and is topped off with an intensely rich and gooey chocolate brownie.

I’m telling you now, life does not get much better than this! Read on if you want my super easy step by step picture recipe and my awesome top tips to help you create the best brookies in the entire world!

Ok so maybe I got a little excited there, but for good reason! These really are superior to a cookie or a brownie in almost every way. They’re like an epic baking Transformer. On their own they’re still pretty damn amazing, but merge them together to form an ultra incredible bar of brookie indulgence, and you have got yourself a winner my friend!

This easy brookie recipe will have your friends and family begging you for your secret recipe in no time. Well I won’t tell if you won’t! It’ll just stay between you and me…

These luscious brookie bars would be ideal for any occasion, they’re surprisingly adaptable! You could pop them in a box to take to a BBQ, serve them warm with a scoop of ice cream for an indulgent dinner party dessert or even cut into smaller portions and wrap for children’s birthday party bag loot.

I personally didn’t need an occasion to whip up a batch of these bad boys, I just fancied a spot of baking and some chocolate heaven. So whatever your need, I promise there’s always a place for this brookie recipe in your life!

Brookie Recipe Top Tips

• When testing for doneness with a skewer, you don’t want it to come out completely clean. You want a little bit of goo left on the tip of your skewer when you take them out the oven. The residual heat will continue to cook them slightly anyway. And after all, a great brownie is fudgy & gooey!
• Use a good quality chocolate for your brownies. Sounds simple but it will really impact the overall flavour of your brookies.
• Bring your cookie ingredients to room temperature before starting. Ingredients blend together much better when they are all at the same temperature, making your life much easier!
• Make sure you let your brookies cool completely before attempting to remove them from the tin and slice. Otherwise you will land yourself in a right gooey old mess!

Don’t have the confidence to try making these yet? Read baking for beginners and become a successful and confident baker!

Amazing Brookies – Step by Step Picture Recipe

Here is what you will need to make 16 bars.

Ingredients

For the cookie

• 115g Unsalted Butter, Room Temp
• 200g Soft Light Brown Sugar
• 1 Egg, Room Temp
• 1 tsp Vanilla Extract
• 125g Plain Flour
• 1/4 tsp Salt
• 1/4 tsp Bicarbonate of Soda
• 100g Milk Chocolate Chips

For the brownie

• 110g Unsalted Butter
• 110g Dark Chocolate
• 2 Eggs
• 225g Golden Caster Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 60g Plain Flour
• 2 tbsp Cocoa Powder

For the decoration (optional)

• 50g Dark Chocolate

Essential Equipment

• 20cm (8″) Square Baking Tin
• Electric Stand Mixer or Large Bowl & Electric Hand Whisk

Cookie instructions

Preheat the oven to 180°C/Fan 170°C and lightly grease and line your tin. Set it to one side.

In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter and sugar until it’s light and fluffy.

Then crack in that egg and give it another beat until it becomes nice and smooth again.

Drop in the vanilla extract and briefly mix again to distribute it. Now would be a good time to scrape the sides down if needs be.

Then sift in the flour, salt and bicarbonate of soda and mix again just until it comes together to form a sticky dough.

Add in those chocolate chips (yes, it’s ok to be cheeky and eat a few!) and give it a brief final mix until evenly distributed.

Finally, scrape the mixture into your prepared baking tin and level out as best as you can with a spatula. Don’t worry, you don’t have to be too neat!

Brownie instructions

Cube the butter into a large glass bowl and break in the chocolate. Heat in 10-20 second intervals in your microwave (or set over a pan of barely simmering water if you don’t have a microwave) stirring well between each blast until it’s completely melted.

Try not to overheat. If it gets too warm, allow to cool for a few minutes before moving on to the next stage or you will get scrambled egg brownies!

Crack in one of the eggs and beat really well until it smooths out. Then crack in the second and repeat until it becomes smooth again.

Time for the sugar! Weigh it straight into the bowl and give it a very good mix. The sugar should almost dissolve, so shouldn’t feel grainy when you stir.

Tip in the vanilla extract and the salt and briefly mix once more.

Finally, sift in the flour and cocoa powder and fold in with a spatula. Keep mixing only until you can’t see any more flour, don’t overdo it.

Now pour the brownie batter over the cookie dough in your prepared tin and smooth out with a spatula.

Bake in the preheated oven for 45-50 mins until a skewer inserted into the middle only has a little amount of batter on the tip. The top will be nice and crispy.

Now for the really tough bit. Let this bad boy cool completely before attempting to remove it from the tin. When cool, slice into 16 bars. If you can contain yourself and actually have any left, store them in an airtight container at room temperature and consume within 4-5 days.

Decoration instructions (optional)

Want to take it one step further? Break some dark chocolate into a disposable piping bag and heat in the microwave in 10 second intervals. Give it a good ‘smush’ between each time and keep going until it’s smooth and melted. Snip the end and pipe zigzag lines all over the top of each brookie. Allow to set at room temperature.

And there you have it! Didn’t I tell you this was the most amazing brookie recipe ever?! SO easy to make and yields one of the most beautiful treats I’ve ever eaten. You’re welcome…

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Easy Brookies - Printable Recipe

Yield: 16 Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Pairing together two of the most insanely delicious baked goods to make the greatest hybrid in the history of the world! Gooey fudgy brownie on choc chip filled cookie. YES!

Print

Ingredients

For the Cookie Layer

• 115 g Unsalted Butter, Room Temp
• 200 g Soft Light Brown Sugar
• 1 Egg, Room Temp
• 1 tsp Vanilla Extract
• 125 g Plain Flour
• 1/4 tsp Salt
• 1/4 tsp Bicarbonate of Soda
• 100 g Milk Chocolate Chips

For the Brownie Layer

• 100 g Unsalted Butter
• 110 g Dark Chocolate
• 2 Eggs
• 225 g Golden Caster Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 60 g Plain Flour
• 2 tbsp Cocoa Powder

To Decorate

• 50 g Dark Chocolate (Optional)

Essential Equipment

• 20cm (8") Square Baking Tin
• Electric Stand Mixer or Large Bowl & Electric Hand Whisk

Instructions

For the Cookie Layer

1. Grease and line the tin, preheat oven to 180°C/Fan 170°C.
2. In a mixer, cream together butter and sugar until very light and fluffy. Then add the egg and beat until smooth. Next, beat in the vanilla.
3. Sift in the flour, salt and bicarb, and fold until it forms a dough. Stir through the chocolate chips then spread the mixture out evenly in your prepared tin.

For the Brownie Layer

1. In a glass bowl, melt together the butter and chocolate in the microwave in 10 second intervals. Stir well each time.
2. One at a time, beat in the eggs. Then beat in the sugar - stirring until it's not grainy anymore. Briefly mix through the vanilla and salt.
3. Sift in the flour and cocoa powder, and gently fold until a smooth batter forms and there are no more streaks of flour visible. Spread evenly over the top of the cookie dough.

To Bake/Decorate

1. Bake in the oven for 45-50 mins, until a skewer inserted in the middle only has a tiny amount of batter on the end. Cool completely.
2. If you like, melt a little dark chocolate and pour into a piping bag. Snip the end and pipe zigzags over the tops of each brookie. Set at room temperature.

Notes

Slice into 16 bars and store at room temp in an airtight container. Consume within 4-5 days.

Recommended Products

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• 
  Pyrex Glass Mixing Bowl Set 3 Piece
• 
  Wilton Square Cake Tin 20.3cm (8in)

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 208mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 4g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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