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 & 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!
Here is what you will need to make 16 bars.
For the Cookie
For the Brownie
Preheat the oven to 180°C/Fan 170°C and lightly grease & 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 & 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!
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 & the salt and briefly mix once more.
Finally, sift in the flour & 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.
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…
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason x
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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.