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.
TRY THESE DELICIOUSE LAYERED COOKIES TOO:
Brookies Cookies. Brownies but better.
Ingredients
- 175 gm butter unsalted , chopped
- 175 gm dark chocolate use 60-70%
- 250 gm caster sugar 1 1/4 cups
- 1 teaspoon vanilla extract
- 3 whole eggs
- 60 gm dark cocoa 1/2 cup
- 150 gm plain flour 1 cup
- 1/2 teaspoon baking powder
filling
- 200 gm white chocolate
- 100 ml cream
Instructions
- Oven 160 C / 370-F. You'll need a flat lined baking tray.
- 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)
To make the filling
- 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.
Notes
who doesn’t love a yummy sandwich cookie? so pretty!
Hi Susan , thank you!
o chocolate heaven! These would make a great addition to the holiday cookie platter, Tania.
And welcome BACK!!
Thanks Angie. i am glad to be back
Great name! I could just go one (or two!) of these with my morning coffee!
Hey thank you
my favorite part is that white chocolate filling–yum! what a great treat. 🙂
Thanks Grace. Actually that part is good!
Sorry yoi were hacked. Nice to have you back.
I agree why would any one get pleasure from causing you pain. You are wonderfull and amazing.
Thanks for being here and fighting back. Xxx
Thanks Charlie. I so love your comment
While I’ve not heard of Brookies before, I do know that I would like them.
Oh hi Karen. Jackpot aren’t they?
I don’t understand people who forget to eat either. These certainly look like they would tempt the most uninterested eater!!
So good to have you back and with such a delicious recipe too! These brookies look delicious. Rest assured, they’d never last six days in this house!
Hi Sammie. Thanks for being so welcoming
It’s back to baking weather again here in South Australia. Spring has deserted us, the heaters are back on and the skies are black with rain and thunder.
I’ll be noting this to add to my list of comfort baking!
Oh no I am surprised you don’t have whiplash. get baking gurl…
I bet Skater was very pleased. I think they seem a bit easier to eat than brownies too in the cookie form. Win win!
Yes you are right Lorraine. Win Win