Brookies
Imagine combining two favourite snacks: a rich, fudgy brownie and a sweet, chewy cookie. This recipe mixes them into one delicious treat called brookies. Each bite offers contrasting textures and flavours, with a velvety cocoa brownie base and milk chocolate chunks in the cookie dough. Perfect for sharing or as a special treat, this snack is bound to be a hit.
Ingredients
Brownie batter
|
175 g
Butter
|
|
|---|---|
|
80 g
Powdered sugar
|
|
|
145 g
Light muscovado sugar
|
|
|
3
Eggs
|
|
|
100 g
Flour
|
|
|
55 g
Cocoa
|
|
|
1 pinch
Salt
|
Cookie dough
|
125 g
Butter
|
|
|---|---|
|
80 g
Powdered sugar
|
|
|
145 g
Light muscovado sugar
|
|
|
1
Egg
|
|
|
150 g
Flour
|
|
|
1 tsp
Baking powder
|
|
|
2 pinches
Vanilla powder
|
|
|
100 g
Milk chocolate
|
Instructions
Brownie batter
Cookie dough
Brookie
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
That signature shiny, crackly crust comes from how you mix the sugar and eggs. Start by whisking the powdered sugar and light muscovado sugar into the melted, cooled butter until well combined. Then beat in the eggs one at a time, mixing vigorously with an electric mixer until the mixture turns pale and thick. This step dissolves more of the sugar, which is key to creating that glossy finish. Once you add the dry ingredients, fold them in gently to keep the batter airy. Bake at 200 °C (or 175 °C fan) and you’ll get brookies with a beautifully crisp, shiny top.
Chilling or freezing the cookie dough before baking helps the layers bake more evenly. Cold dough spreads less in the oven, keeping the brownie and cookie layers distinct and balanced. It also improves texture by firming up the fats, which leads to a thicker, chewier cookie layer. For best results, chill the dough in the fridge for at least one hour, or freeze it for 30-60 minutes, before layering it into the pan.
This recipe can sink for a few reasons: Underbaking leaves the centre unset, overmixing traps excess air, or inaccurate oven temperature throws off the rise. Too much baking powder can also make them puff up quickly and then collapse. Opening the oven door mid-bake can cause sudden deflation. To prevent these common mistakes, test with a toothpick, measure ingredients carefully, and keep the oven door shut until they’re nearly done. If you do end up with sunken brookies, there are easy fixes. A slightly sunken middle often just means extra fudgy brownies, so trim the edges for even squares, or embrace the dip by filling it with ice cream, whipped cream, or sauce. If the centre is still raw, return the pan to the oven for 5-10 minutes, loosely covered with foil to stop the top from overbrowning.
Questions about brookie
This recipe can raise a few questions – is the centre baked enough, how do you know when they’re ready, and what’s the best way to keep them soft and fudgy? Here’s what you need to know.
Why are my brookies too gooey in the centre?
If your snack is too gooey in the middle, they likely haven’t baked long enough. Try adding 5-10 minutes and check with a toothpick – it should come out with a few moist crumbs, not wet batter. Underbaking is often caused by an oven that runs cooler than the set temperature, so using an oven thermometer can help you check and ensure they bake through properly.
How can I tell when they are fully baked?
Brookies are ready when the top is shiny and set, the edges are firm, and a toothpick inserted into the centre comes out with a few moist crumbs rather than wet batter. The cookie layer should look golden, while the brownie layer stays fudgy. For extra accuracy, you can use a digital thermometer – the centre should reach about 90 °C. Let them cool in the pan to finish setting before cutting into squares.
How should I store leftovers to keep them soft and fudgy?
Let them cool completely, then store in an airtight container at room temperature for up to four days, or in the fridge for about a week. For longer storage, wrap pieces individually in plastic or foil, place in a freezer-safe bag or container, and freeze for up to six months. Thaw at room temperature in their wrapping, or warm briefly in the microwave for that soft, gooey texture.
Nutritional values
Nutritional value, per
5849 Kcal
| Fibre | - | 28.5 gram fibers |
| Protein | 4.9 | 70.3 gram |
| Fat | 47.8 | 316.4 gram |
| Carbohydrates | 47.3 | 680.5 gram |
Recommended information
Serving suggestion
You may also like
For an extra fudgy brookie, mix in a dollop of skyr into the brownie batter
For a richer, fudgier texture, stir two tablespoons of skyr into the brownie batter just after adding the eggs. Fold it in gently until smooth, then continue with the dry ingredients as usual. The skyr adds creaminess and moisture, giving them an even softer centre, while its slight tang balances the sweetness of the chocolate.
Measure your dry ingredients carefully for perfect results
For consistent baking every time, weigh your flour, cocoa, and sugars with a digital kitchen scale, it’s the most accurate method. If measuring by volume, fluff the flour and cocoa first, spoon them into the cup, and level off without packing. Muscovado sugar should be pressed firmly into the cup before levelling. For ingredients in small amounts – like baking powder, vanilla powder, and salt – use proper measuring spoons and level them off.
Boost your brookies with these extra flavours
Take your snack up a notch with simple add-ins and toppings. Stir in chopped nuts like walnuts or pecans for crunch, or mix in dark or white chocolate chips for extra richness. Swirl nut spreads (try a homemade peanut butter or almond spread) or caramel sauce through the brownie layer for a creamy, sweet-salty twist. For extra colour and sweetness, fold small, candy-coated chocolates into the cookie dough. Finish with a sprinkle of flaky sea salt after baking to balance the sweetness and sharpen the flavours.
Line your baking pan the easy way
For hassle-free baking, line your pan with baking paper that overhangs the sides — this creates “handles” to lift them out in one piece once cooled. Lightly grease the pan first so the paper sticks in place, and press it firmly into the corners to avoid wrinkles that can affect the shape. If the paper keeps sliding, clip it to the edges with small metal binder clips (remove before baking). For especially gooey brookies, consider a double layer of paper for extra strength when lifting. These small steps make cutting clean, even squares much easier.
The perfect coffees to enjoy with your brookies
Pairing this snack with the right coffee makes them even more indulgent. Try our aromatic cardamom coffee for a fragrant spice that complements this recipe’s sweetness. A creamy mochaccino doubles down on chocolate richness, while this chocolate coffee with cinnamon adds a warming, spiced note that highlights this snack’s fudgy layers.
