A perfect blend of brownies and cookies

The recipe for Brookies combines the best of both worlds: Crunchy cookies and luscious cupcakes! IMAGO / Image Warehouse

This recipe is the best proof of the saying: the whole is greater than the sum of its parts. Brookies are the perfect blend of cookies and brownies. Juicy chocolate dough underneath, short pastry on top.

USA’s trending pastries suit every occasion: Brookies are as good as an everyday snack as they are at birthday parties, Sunday cake buffets and parties.

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Ingredients for Brookies

For the brownie layer you will need: 110 grams of dark chocolate, 120 grams of butter, three eggs (medium sized), 60 grams of white sugar, 60 grams of brown sugar, 80 grams of wheat flour, half a teaspoon of baking powder, 30 grams of baking cocoa, a pinch of salt.

For the cookie layer you will need: 80 grams of softened butter, 50 grams of brown sugar, 40 grams of white sugar, one egg (medium), one teaspoon of vanilla sugar, 150 grams of wheat flour, one teaspoon of baking powder, a pinch of salt, 70 grams of chocolate chips for the dough , 20 grams of chocolate chips per set.

Unbaked dough promises heavenly delight for Brookies.
Unbaked dough promises heavenly delight for Brookies. IMAGO / Image Warehouse

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This is how brookies are made

This is done like this: Preheat the oven to 175 degrees Celsius. Line a square baking tray (about 20*25 cm) with baking paper.

For the top of the cookies, cream the soft butter with two types of sugar and then mix the egg well. Add vanilla sugar, flour, baking powder and salt and knead everything into a homogeneous dough. Finally, fold in 70g of chocolate chips. Chill the cookie dough while you make the brownie dough.

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Break the chocolate into small pieces and melt it with the butter in a pot over a hot water bath. Set aside and cool slightly. Beat the eggs with the white and brown sugar until very fluffy.

Mix all the remaining dry ingredients. Stir briefly but vigorously into the cream along with the chocolate-butter mixture. Pour about three-quarters of the cake batter into the prepared pan.

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Then spread the cookie dough on top of the cupcake layer, dividing it into small pieces like a sort of incomplete sprinkle, and spread the remaining cupcake batter in between. You can’t mix the layers, but it looks a bit like a patchwork quilt. Adjust everything a little so that the surface is quite flat. Sprinkle about 20 grams of baking-proof chocolate chips on top.

Bake the brookies for about 25 minutes. For the first 10 minutes, it is better to cover with aluminum foil so that not only the cookie layer, but also the crust of the cupcakes are baked. Allow the brookies to cool thoroughly before slicing and then serving. Bon Appetit!

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