When two great things come together, beautiful things happen. Take chocolate chip cookies & brownies for instance. I kid you not, it’s the most exquisite thing you will ever experience. Gooey, chewy, fudgy brownies filled with balls of chocolate chip cookie. Honestly, it’s just special. REALLY special! I give you… Brookies.
Here is what you will need to make 16.
(Recipe adapted from The Baker Mama)
For the Cookie Balls
For the Brownie
For the cookie balls, in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & the sugar until light and fluffy.
Then beat in the vanilla and the golden syrup.
Next, fold through the flour and the chocolate chips with a spatula until you can’t see any more flour and it becomes a nice crumbly dough.
Then roll the dough into 32 – 36 little balls. Pop them into the freezer to firm up for 15 minutes while we make the brownie. This is because we don’t want them to fall apart then we mix them through the brownie batter later.
Firstly, grease & line your baking tin with baking paper then preheat your oven to 180°C/Fan 170°C.
Then add the butter into a large bowl and break in the chocolate. Melt in the microwave in 20 second intervals, stirring well between each time. Try not to overheat. Leave to one side for a few minutes to cool to room temperature.
One at a time, beat in the eggs. Mix very well.
Next, add in the sugar and give it a really good beating with a spatula or whisk. It should stop being really grainy and become quite smooth.
Stir through the vanilla & salt then sift in the flour & cocoa powder.
Lastly, fold it all together with a spatula but don’t overdo it. Fold just until you can’t see anymore flour left in the batter.
Now take those cookie balls out the freezer and fold two thirds of them through the brownie batter.
Next, pour the mixture into your prepared tin and level out as best as you can with a spatula.
Then press the remaining cookie balls into the top.
Finally, bake in the centre of your preheated oven for 35 minutes.
Allow to cool completely in the tin before removing and slicing into 16 bars. (4 x 4 grid.) Store in an airtight container at room temperature and consume within 4 days.
In conclusion, I think it’s safe to say that this is one of the most incredible things I’ve ever made. I mean seriously, you’ve got to be criminally insane not to want to smash these in your face as soon as you lay your eyes on them! It’s love at first bite I promise you.
I hope you enjoyed the post my lovelies, until next time!
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