Brookies

If a daddy brownie fell in love with a mummy chocolate chip cookie they would make a 'brookie'...prepare for sugar coma ...



Chocolate chip cookie layer:

200g/7 oz butter, partially melted

140g/5 oz brown sugar

100g/3.5 oz sugar

2 large eggs

2 teaspoon vanilla extract

1 tablespoon golden syrup (or light corn syrup)

350g plain/all purpose flour

1 teaspoon baking powder

180g/6.3 oz chocolate chips


Brownie layer:

190g/6.7 oz dark chocolate chips

170g/6 oz butter

130g/4.6 oz brown sugar

75g/2.6 oz sugar

2 large eggs

1 teaspoon vanilla extract

31g/1 oz cocoa powder

155g/5.5 oz plain/all purpose flour


Make the chocolate chip cookie layer:

Whisk the really soft/partly melted butter with the brown sugar and the sugar.

Beat in the eggs one at a time.

Add the vanilla extract and the golden syrup, whisk to combine.

Stir in the flour and baking powder.

Mix in the chocolate chips.

Set aside.


For the brownie layer:

Melt the butter and chocolate chips together until melted and smooth.

In a separate bowl whisk the eggs, both sugars and vanilla extract until light and fluffy.

Stir the chocolate mixture into the egg mixture.

Stir in the cocoa powder and then the flour.


Line a 7" x 11" baking tin with baking parchment.

Pre-heat your oven to 350F/180C/Gas 4.

Spread the cookie dough over the base of the tin and flatten out with your fingertips.

Spoon the brownie dough on top and spread evenly.


Bake in the oven for about 40-45 minutes. The middle should still have a slight wobble but the sides and top will be set.


Allow to cool completely before slicing and removing from the tin.





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© 2020 Rachel Patterson