A Delicious & Easy recipe for Brookies – Chocolate Chip Cookie Layer, with a Chocolate Chip Brownie Layer on top!
Recipe Updated September 2020
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. The good thing is, you can use whatever flavour you want!!
When baking I recommend using dark chocolate that is 70% cocoa content or darker – and I tend to use 100% cocoa powder too. I find it deepens the flavour of the brownie or cookies to such a wonderful degree, so when you add in chocolate chips it gives the perfect sweetness.
You can of course just chop up some chocolate – you don’t have to buy actual chocolate chips. Personally I prefer smaller chunks of chocolate of chips as it means you get more bits per bite, whereas if you used large chunks of chocolate you may get a piece with barely any!! Kinda sad.
It may seem a little faffy to make them, but honestly it is not and it is worth it. The cookie recipe is basically a plain version of my Mini egg Cookie Bars – and it works a treat. The cornflour is in the recipe to create a DELICIOUS texture, but it is optional. You can use 25g more flour instead.
My Brownie layer in this is also a smaller version of my Triple Chocolate Brownies – as it is literally halved. I find using medium eggs is easier for this, as you often use 4 medium eggs in brownies, or 3 large, so using two medium makes more sense.
But seriously, these are delicious, and will help settle the battle of which to eat, cookies or brownies? Nah, just have Brookies. Always have both if you can have both.
This recipe was updated to just be a bit better – there aren’t major changes – but enough to warrant the change. It is now the same recipe as my Slutty Brownies, just without the oreos! All they are is the same with oreos added in anyway – so it made sense for the recipes to match.
I have however put the original ingredients list below if you wanted to make it – It followed the same method, it was just a slightly different recipe – so feel free to bake it if you liked it.
The original recipe before the update
The original cookie layer was – 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
The original brownie layer was – 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
I hope you love these delicious Brookies – any questions, leave them in the comments below! x
Brookies!
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Ingredients
Cookie Layer
- 115 g Unsalted Butter
- 125 g Light Brown Sugar
- 1 Medium Egg
- 1/2 tsp Vanilla Extract
- 225 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 150 g Milk Chocolate Chips
Brownie Layer
- 100 g Dark Chocolate
- 100 g Unsalted Butter
- 2 Medium Eggs
- 140 g Caster Sugar
- 50 g Plain Flour
- 25 g Cocoa Powder
- 150 g Milk Chocolate Chips
Instructions
For the Cookie Layer
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Beat together the butter and sugar until light and fluffy!
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Add in the egg, and vanilla, and beat again till smooth.
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Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed!
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Add in the chocolate chips, mix, and press into the bottom of a 9×9″ Square Baking Tin, lined with parchment paper.
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Freeze for 20 minutes!
For the Brownie Layer
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Preheat the oven to 180c/160C Fan.
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Melt together your dark chocolate with your butter until smooth.
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Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix.
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Add in the flour, and cocoa powder, and fold through again.
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Mix through the chocolate chips carefully and pour the batter onto the frozen cookie dough.
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Bake the Brookies in the oven for 25-30 minutes, or until baked through. Sometimes it can take a smidge longer! There should be a slight wobble to the mix.
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Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgey texture.
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Cut up into your portions and enjoy!
Notes
- I think it’s important to freeze the cookie dough, to help the brookies bake better. It is optional however! If you want, you can put the Cookie layer into the fridge for an hour instead of the freezer for 20 minutes!
- The Cookie Layer is inspired by my Cookie bars, and the Brownie Layer is inspired by my Brownies!
- These will last for 4-5 days easily, if not longer if they aren’t already eaten!
- You can use whatever flavour chocolate chip you want!
ENJOY!
Find my other Traybake Recipes on my Recipes Page!
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J x
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