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meet the brookie. Yes – half cookie, half brownie. That might as well be enough to stop you dead in your tracks because who doesn’t love a cookie crowned in brownie glory?!
Recently there’s been lots of change. I moved, into a new flat, and jetted off to places in the sun and snow, finally landing back in London town to baking deprivation. I realised I hadn’t properly baked in what felt like forever (ok, a couple of weeks), but this was a couple of weeks that could have involved many a pastry-coated dessert or buttery muffin. So when I’d finally settled, I wiped Sainsbury’s like a magpie to a glittering watch, clearing the shelves of baking powder and sugar, flour, eggs…
And so, my classic brownie would take a twist too. If Easter didn’t bring with it enough chocolate consumption, then this surely would. The crinkly crackly topping, the crisp outer edge and chewy centre. To die for. So if you really want to know the secret to a brookie, check out the recipe below.
200g dark chocolate (at least 70% cocoa solids)
140g milk chocolate
3 tbsp unsalted butter
Pinch of salt
2 larg eggs
2/3 cup of caster sugar
1 tsp vanilla paste/extract
1/4 cup plain flour
1/4 tsp baking powder
1. Preheat the oven to 170C/350F.
2. Place 80g of the milk chocolate and 125g of the dark chocolate in a saucepan with the butter and melt on a low heat until smooth and glossy.
3. Place the eggs, sugar and vanilla in a bowl and beat with an electric whisk for 15mins until pale and creamy.
4. Add in flour, baking powder (both sifted), pinch of salt, melted chocolate and the remaining chocolate, chopped. Fold in until combined.
5. Leave to stand for 10mins.
6. Spoon 1tbsp of mixture onto baking trays lined with baking parchment and bake for 8-10mins.
7. Once they have a cracked appearance and have spread slightly, remove from the oven and leave to cool on the tip before removing with a palette knife.
Adapted from Donna Hay