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Brookies

Brownie + Cookie. This is a cookie with a brownie crackle top, a cookie with a crunch in every bite and a cookie with the chocolate fudge center of a brownie. Basically this is an indulgent chocolate brownie in a cookie form.

I made this recipe accidently as I had left over brownie batter from my slutty brownie recipe.  As the recipe contains eggs I thought it only right to chill the batter and bake it later. The batter got so stiff I had to scoop it out using an ice cream scoop and bake them as little mountains. With the dread in my mind that I have managed to waste deliciously good brownie batter I let these chocolate mountains bake for 12 mins at 170°C which certainly felt like an eternity.

To my surprise the mountains spread out a little yet held its shape and looked like everything a crinkle cookie should look like but without the icing sugar. The aroma was heady with chocolate and could only mean that atleast they would taste good if not anything else. They were too soft to move from the baking tray but I used my slotted spatula and transferred them to a wire rack to cool completely before I could taste this horrendous creation.  While transferring I noticed the bottom had gotten burned as it was not chocolate dark brown but more like burned black!

Once they cooled I tasted them and truly loved it, yes the bottom was a bit burned on some of them but the fudge interior, the crunchy crackle top, the overall satisfaction of eating them kept developing with every bite. I landed up devouring 5 of them in one go. But this intrigued me and sparked my curiosity, which got me researching about a brownie that looks like a cookie and found the emergence of Brookies.

I have to be honest, there has been a lot of trial and error with this recipe and very few substitutes work well here. This makes it a pretty straightforward recipe that I love and has been tweaked and shaped to my liking. I’ve tried many variations of these and as delicious and disastrous as they were I devised the best recipe for you. I will give you all the information you need to make these babies and let me warn you, they are dangerous. They disappear into your stomach without any fore warning. So be prepared for these moreish and scrumptious brookie bites.

What are brookies?

Brookies are a combination of brownies and cookies. in this case brownie batter that is baked to resemble a cookie. I made a healthy brookie pie which is a layer of brownie and cookie but that recipe is a distinct layer unlike these cookies. 

What ingredients do you need to make brookies?

to make these fudgy cookies we need dark chocolate, butter, eggs, vanilla, brown sugar, white sugar, flour, cocoa powder, baking powder, baking soda and salt. I like using sea salt flakes for the top as well. 

what equipment do you need to make brookies?

we need a stand mixer or electric beater to beat the eggs and sugars to ribbon consistency. you could use a whisk but this would take longer and you would need alot of elbow grease. I have used an ice cream scoop to portion out the batter, they cookies will spread out so leave enough room on the baking tray which should be lined with baking paper. a metal spatula helps transfer them from the baking tray to a wire rack to finish cooling. 

 

A few Substitutes:

Flour – 

All-purpose flour works best here however you could use Cake flour, Self-raising flour or gluten free flour mix cup for cup measure (like bob’s red mill)

Sugar – 

Brown & white sugar works best here, light or dark brown, soft or granulated I would recommend them but the combination gives you a fudgy cookie and a crusty outside. 

Cocoa powder – 

Always use unsweetened cocoa powder, dutch processed is better for that intense chocolate flavor. You could leave it out if you don’t have any and add an additional amount of flour/corn flour to replace the cocoa powder.

Dark chocolate – 

This recipe calls for dark chocolate and ideally you want anything above 70% cocoa for that indulgent chocolate flavor. However you could get away with 60% as well, it will be lighter in color and the taste will be milder. Also you could mix chocolate of various percentages but it definitely benefits from using good quality chocolate here.

Baking – These cookies are best baked in the oven. They can be baked in a microwave oven as well, as long as you preheat the microwave oven for 10mins and then set the temperature to 180°C and timer to 6mins (it takes half the amount of time to bake in a microwave oven, if it seems a little under done bake for another min)

The worst thing to do to these cookies is over baking them. Hence even though they might seem soft to the touch and not set do not over bake them as when they cool down they set and firm up.

Ever since I cracked the code to these brookies on how to get the prefect crunch and fudge honestly they are a joy to bake. The cookies once baked last fresh in a zip lock bag at room temperature for close to 4 days (doubt they will last that long though). It uses few ingredients but creates the best treat you will want to eat, you might not feel like sharing them and that’s okay. Happy Baking!

Looking for more cookie recipes?

Now that we have covered how to make this Brookie recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Brookies

Brownie + Cookie. This is a cookie with a brownie crackle top, a cookie with a crunch in every bite and a cookie with the chocolate fudge center of a brownie. Basically this is an indulgent chocolate brownie in a cookie form.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course cookie, Dessert, Sweet tooth
Cuisine American
Servings 24 Cookies

Equipment

  • Electric hand beater/Planetary mixer
  • Large mixing bowl
  • Rubber spatula
  • Slotted spatula/Flat metal Spatula/Scraper
  • Heatproof bowl
  • Sieve
  • Ice cream scoop/Tablespoons

Ingredients
  

  • 2 Eggs
  • 150 gm Brown sugar
  • 50 gm White sugar
  • 1 tsp vanilla
  • 227 gm Dark chocolate
  • 90 gm Butter
  • 94 gm Flour
  • 30 gm Cocoa powder
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • Pinch of Salt

Instructions
 

  • Melt the chocolate and butter until smooth and no lumps. Set aside to cool.
  • In a large bowl, using an electric beater or using a planetary mixer whisk the eggs until frothy.
  • Add the sugar and whisk further for a couple of minutes until thick and it has reached a ribbon consistency. When you lift the whisk it should fall on itself and hold the trail similar to a ribbon.
  • Sift the flour, cocoa powder, salt, baking powder and baking soda into the egg mixture an pour in the melted cooled chocolate mixture. Using a spatula, fold the ingredients together until combined. Do not over mix.
  • Preheat the oven to 180°C and line a cookie sheet/baking tray with baking paper.
  • Using an ice cream scoop, scoop out the batter onto the lined baking tray. Don’t waste too much time here, as if you wan those crinkly shiny tops we need to bake them as soon as possible .
  • Leave space between the scooped batter, as they will spread while baking. I usually bake 6 on a baking sheet.
  • Bake them for 8-10mins until they have spread out and the top is dry to the touch. They will still seem soft if you press them down but do not over bake them as they firm up as they cool down.
  • Using a slotted flat metal spatula remove them gently from the baking tray and transfer to a wire rack to cool down.
  • I don’t need to tell you to eat them, as you will want to inhale them as soon as you can.

Notes

Pro Tips:
  • Beating eggs - You wan tot beat the eggs until thick and glossy with the sugars as this creates the shiny crackle top once baked. Use an electric beater or a stand mixer.
  • Quantity - This recipe can be halved down the center but I would suggest making the recipe as it is since they are gone in minutes. 
  • More fudgy - if you like more fudgy centers swap 1 tbsp of the flour for corn flour. 

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