Yes these are good, as good as brownies only different. They aren’t hard to make but they will disappear fast. 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. Use this recipe for standard brownies too!

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 who thinks about the next thing to be cooked from the moment their eyes are open each morning.

My favourite Brownie Recipe made into Cookies!

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 you heard of them? They are a Brownie made into a Cookie a worthy hybrid of a Brownie and a Cookie. What could be better?.  

This great brownie recipe has been my favourite for 15 years. The mixture is as chocolatey and fudgey as expected, and made as a 25cm x 18 cm rectangle ( 10in x 7 in), is amazing, but it is also perfect for Brookies.

The best way to make these Brookies/ Brownies

Some Brownies are made by mixing everything in one pot, and that is a great way to make Brownies, BUT this is slightly different. The recipe has a little whisking first to add a touch of lightness. It is amazingly chocolate dense(!) but the finished brownie is light, almost flaky on top and not so stodgy that it’s hard to eat. I use just the slightest touch of baking powder for a fluffy fudgy centre. It’s perfect in every way.  

Make the creamy egg and sugar mixture with a stand mixer. I use the paddle attachment so I can add the cooled chocolate and dry ingredients and finish in the mixer bowl. If you use a handheld mixer, then whisk the eggs and sugar until fluffy, then fold in the dry ingredients with a spatula. The mix is very thick and it will get stuck in the whisk beater blades. You can always make the mixture by hand as shown above.

Instead of baking the brownies in a tray as you normally would, spoon them into equal rounds well spaced on a tray and round them off with the back of the spoon. A thickness of about 1 cm ( 1/2 an inch) is best. They will bake for half the time of a tray of brownies

I stuffed them with a very simple white chocolate filling and sandwiched them together. To my surprise, at least half of them were eaten right here at home. They last 5-6 days and make a very impressive thing to pull out with a cup of tea.

TRY THESE DELICIOUS BROWNIES TOO:

• Brownie Nutella Tiramisu
• Brownie Cake with Caramel and Ice cream
• Brownies
• Gluten free brownie cake
• Frozen Brownie layer Cake

Brookies Cookies. Brownies but better.

5 from 1 vote

Yes these are good, as good as brownies only different. They aren’t hard to make but they will disappear fast

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 -16

Course: Dessert

Ingredients Method Notes

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

Method

 

1. Oven 160 C / 370-F. You’ll need a flat lined baking tray.
2. Put the chopped butter and chocolate into a bowl and melt together. Set aside
3. 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.
4. Meanwhile combine the flour, baking powder and cocoa in a bowl and whisk to combine the ingredients
5. 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.
6. 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.
7. Bake the cookies for 12-15 minutes. They will be done when they are not soft and sticky on top.
8. 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

1. 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.
2. 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.
3. The Brookies will keep very well in a cool place in an airtight container.

Notes

+ To make normal brownies, line a try no larger than 18 cm x 25 cm brownie tin (10 x 7 in) . bake 160 C / 320F for 35- 40 minutes for a nice just cooked interior.

+ You can flavour or colour the white chocolate filling by adding it to the cream before heating.