Can’t decide if you want brownies or cookies? Brookies, short for brownie cookies, are a clever hybrid that gives you the best of both worlds! These brownie cookies have a fudgy texture and rich chocolatey flavour – they’re totally irresistible. The marbled effect is so impressive but really easy to do. These tempting brookies will be a sell out at bake sales and a hit at kids parties.
- For the brownie half
- 100g dark chocolate, finely chopped
- 65g unsalted butter, diced
- 75g caster sugar
- 50g light brown sugar
- 1 large egg
- 65g plain flour
- 1½ tbsp cocoa powder
- ½ tsp baking powder
- pinch of salt
- For the cookie half
- 100g unsalted butter, softened
- 125g golden caster sugar
- 1 egg
- 1/2tsp vanilla
- 200g plain flour
- 1tsp baking powder
- pinch of salt
- 100g dark chocolate chips, or chocolate broken into chunks
To make the brownie batter, heat the oven to 180C/Gas 4. Melt the butter and chocolate in a bowl over a pan of simmering water. Whisk together the eggs and sugars, then pour in the chocolate mixture and mix for a minute or so to combine. Mix together the dry ingredients, then add to the chocolate mixture and mix well.
To make the cookie dough, beat the butter and sugar together until pale and creamy, then beat in the egg and vanilla. Fold in the flour, baking powder and salt.
Take about half a tbsp scoop of each mixture and roll into two small balls, then press together and roll into a ball. Repeat until you have used up all of the mixture, then place on a lined baking sheet and chill for 15 mins.
Bake for 7 mins, until crisp at the edge but slightly soft in the middle. Leave to cool on the tray for 5 mins, then transfer to a wire rack to cool completely.
Top tip for making Brookies
You can bake 1tbsp balls of just the brownie half to make gooey brownie like cookies if you prefer