These brookies are the ultimate combination of a brownie and a cookie. They’re definitely worth the trouble of making them!
*I made 6 brookies, you can make however many you want*
Ingredients
For the Cookie
- 42g butter
- 25g granulated sugar
- 25g dark brown soft sugar
- 1 tbsp milk
- 1/2 tap vanilla essence
- 150g milk chocolate, cut into chunks
- 65g plain flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp cream of tartar
- 1/8 tsp baking powder
For the brownie
- 35g butter
- 85g granulated sugar
- 40g dark brown soft sugar
- 1 egg
- 1 tsp vanilla
- 40ml vegetable oil
- 35g cocoa
- 30g flour
- 7g cornflour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 100g white chocolate
Method
- Make the cookie dough. Start by browning your butter, in a pan over a low heat. Let it cool as you combine your sugars, milk and vanilla. Add in the butter and whisk. Add your flour, bicarbonate of soda, cream of tartar and baking powder and combine. Finally add in your chocolate chunks and combine until an even dough is formed.
- Make the brownie batter. Brown your butter in a pan before adding to a bowl. Add your sugars and beat. Add your egg and beat again. Add in your vanilla and oil and beat thoroughly. Add your flour, cocoa, cornflour, salt and baking powder and mix until combined. Combine in your white chocolate chips.
- Leave your batters to set in the fridge for 1 hour. Preheat the oven to 180C.
- Split your cookie dough into 6. Place 6 crumpet rings on a baking tray lined with grease proof paper. Carefully push the dough into each ring to create the bottom of your brookie. Spoon over your brownie mixture evenly and smooth with a spoon.
- Bake for 13-15 minutes until the brownie is flaky on the top and not wobbly. Let cool before using a knife to remove the brookies from their molds. Sprinkle with icing sugar and enjoy!