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A Delicious & Easy recipe for Brookies – Chocolate Chip Cookie Layer, with a Chocolate Chip Brownie Layer on top!
So I love Brownies, and I love Cookies.. so Brookies are just YES! Like oh my. I have made many a brownie recipe for this blog before, I have made several cookie recipes before – but I decided I would re-make and re-post this recipe for you all! These treats are utterly indulgent and delicious – its a mix up of my two favourite snacks! I adore cookies (possibly too much) but this is just the ultimate. The cookie and brownie mixtures mashed up together is so yummy that I can’t stop eating them – not great for the diet. But heyyyyyy!
The chocolate chips make it fudgey and gooey and ideal for a treat – I tend to always use milk and white chocolate chips in my cookies and brownies, or all 3 types as I use 100% Cocoa powder which I find deepens the flavour of the brownie or cookies enough, and adding more dark chocolate would be too much – but this is up to you! I just adore using chocolate chips in general because the extra nut of cookie in my brookies are yummmmm.
It may seem a little faffy to make them, but honestly its not. The cookie recipe is basically a plain version of my Terry’s Chocolate Orange Cookies but obviously with no cocoa powder in – in reality it’s a cookie paste, so would work for actual cookies – but works perfectly to be baked under the brownie mixture. My Brownie layer in this is also a smaller version of my Terry’s Chocolate Orange Brownies, so basically… use Terry’s Chocolate Orange chunks and you’ll have Terry’s Brookies! Ooooh… Imma go make that now. YUM!
But seriously, these are delicious, and will help settle the battle of which to eat, cookies or brownies? Nah, just have Brookies.
This recipe makes 16 Brookies!
– 115g Unsalted Butter
– 50g Granulated Sugar
– 75g Light Brown Sugar
– 1 Large Egg
– 1/2 tsp Vanilla Bean Extract
– 125g Plain Flour
– 1/2 tsp Bicarbonate of Soda
– 1/2 tsp Baking Powder
– 1/2 tsp Salt
– 75g White Chocolate Chips
– 75g Milk Chocolate Chunks
– 95g Dark Chocolate
– 95g Unsalted Butter
– 2 Large Eggs
– 140g Caster Sugar
– 50g Plain Flour
– 20g Cocoa Powder
– 50g White Chocolate Chips
– 50g Milk Chocolate Chunks
1) Preheat your oven to 190C/1&0C Fan/375F, Line a 9×9″ square tin with parchment paper – leave to the side.
2) For the Cookie Layer – Beat together the butter and two sugars until light and fluffy, like you would for cakes etc! Add in the egg, vanilla, flour, bicarbonate of soda, baking powder and salt. Mix until a thick paste is formed. Mix in the chocolate chips.
3) Spread the Cookie Layer over the bottom of the tin – A spatula is probably easiest to use for this!
4) For the Brownie Layer – Melt the dark chocolate and butter in a bowl over a pan of simmering water, or in the microwave in short bursts until fully melted. Leave to cool whilst doing the rest!
5) Whisk the eggs and sugar with an electric mixer for about 5 minutes until a mousse like texture is created and it is double the original volume of ingredients – fold in the cooled chocolate/butter mix, and then fold in the plain flour and cocoa powder.
6) Carefully mix in the chocolate chunks and pour over the cookie dough in the tin – Bake in the oven for 25-30 minutes. Sometimes it can take longer depending on your oven, so check it with a skewer – it should come out clean!
7) Remove from the oven and leave to cool fully in the tin – cut up and enjoy!
Tips and Ideas
Sometimes people can say that brownies can take longer in the oven compared to what a recipe says – I often find this is because people have overmixed it, or the oven is at the wrong temperature (which is extremely common) – really try and not over beat the cookie layer, or the brownie layer – and don’t worry too much if it takes a little longer to bake in the oven – as its natural!
You can use whatever flavour chocolate chips you like, but I wouldn’t recommend using too many more at all as it can affect the bake!
These will last in an airtight container for 5-7 days!
Find my other Traybake Recipes on my Recipes Page!
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