Seriously Brookies Cookies are Brownies but better. These amazing chocolate cookies tick all the boxes. Have you had a Brookie yet? Make them for friends, parties or as a gift. These are more chocolatey than any Macaron and twice as easy to make. Pin this recipe.
Brookies Cookies. Brownies but better!
One thing my son loves is Brownies. Still, I have never been able to get him to eat more than a few before I have to send the rest to neighbours or take them to work, but he loves them in his own annoying way. He forgets to eat. (Which is more than I can say for myself). I have often wondered what happened when he was born, was he swapped? He has never really been interested in food, yet lives with a parent that thinks about the next thing to be cooked from the moment their eyes are open each morning.
Last week I needed to make a few Brownies in cupcake papers for some kids to eat at a picnic. I had a whole lot of Brownie mixture leftover, so I made Brookies. Have heard of them? They are a Brownie made into a Cookie or a mixture of a Brownie and a Cookie. However, you like to look at it. Now everyone has their favourite recipe for Brownies and this is mine. I have been making it for 15 years. It has never done me wrong. The mixture is light and airy and you will be in heaven first bite even as a humble Brownie, as Brookies this mixture is the very very best. This recipe takes a bit of beating but it is worth it. Some Brownies are made by mixing everything in one pot and that is a great way to make Brownies BUT this Brownie mix will change your mind.The reason this mixture makes such great brownies and therefore Brookies is because it cooks into a mixture that is amazingly chocolate dense(!) but light enough to make a mixture that has a beautiful almost flaky top. It’s perfect in every way. Make it with a handheld mixer or in a stand mixer but whatever you do beat those eggs to make a for a light and fluffy mixture then add the chocolate.
I stuffed them with a really simple white chocolate filling and sandwiched them together. To my surprise, at least half of them were eaten right here at home. So…. I still had to take some to work but, partial win. What I can tell you from this experiment is that Brookies are an unusual and very delicious cookie/ brownie. They last 5-6 days and make a very impressive thing to pull out with a cup of tea.
- 175 gm / 5.90 oz unsalted butter (chopped)
- 175 gm / 5.90 oz dark chocolate ( use 60-70%)
- 250 gm / 8.45 oz / 1¼ cups caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 60 gm / 2 oz / ½ cup dark cocoa
- 130 gm / 4.40 oz / 1 cup plain flour ( use fine almond flour for GF)
- ½ teaspoon baking powder
- 200 gm /6.75 oz white chocolate
- 100 ml / 3.38 fl oz cream
- Put the chopped butter and chocolate into a bowl and melt together. Set aside
- Put the eggs and sugar and vanilla into the bowl of a mixer with the paddle attachment and beat on high until the mixture is light and airy. About 5 minutes.
- Meanwhile combine the flour , baking powder and cocoa in a bowl and whisk to combine the ingredients
- Pour the just warm chocolate and butter mixture into the egg mixture and beat together to combine well. Stop the mixer and add the flour mixture and mix on low till well combined.
- Put even sized spoonfuls onto the tray well spaced apart. Gently push them intro uniform shapes with the back of a spoon. Flattening them a bit to form a cookie. You will be pairing these cookies off so try and keep them a uniform size.
- Bake the cookies for 12-15 minutes. They will be done when they are not soft and sticky on top.
- Let them cool for just a couple of minutes before removing onto a cooling rack with a palette knife or egg turner. Continue with more mixture. ( should make 24-28 singles)
- Put the cream into a jug and heat till quite warm but NOT boiling. Add the chopped white chocolate and stir to dissolve all the lumps. Refrigerate until it is just starting to set.
- Match all of the brownies with partners about the same size, then put a nice big spoon of white chocolate on 1 half of each pair. (the chocolate should not be runny, it should be molten but thick and easy to work with). Sandwich them together.
- The Brookies will keep very well in a cool place in an airtight container.
+ You can flavour or colour the white chocolate filling by adding it to the cream before heating.
Try these delicious sandwiched cookies too. Click the picture for the link.