Brookie — Brownie Meets Cookie
Fudgy brownie and crisp cookie dough nestled side by side in one tin — a scoop of each, baked together so you get both in every bite. Looks impressive, but the steps are surprisingly simple.
Prep
30 min
Cook
30 min
Total
60 min
Servings
8
Ingredients
- 200 g dark chocolate (brownie)
- 140 g butter (brownie)
- 140 g sugar (brownie)
- 2 eggs (brownie)
- 106 g flour (brownie)
- 20 g cocoa (brownie)
- 2 pinches salt (brownie)
- 140 g softened butter (cookie)
- 120 g brown sugar (cookie)
- 62 g white sugar (cookie)
- 2 egg yolks (cookie)
- 10 ml vanilla (cookie)
- 212 g flour (cookie)
- 2 g baking soda (cookie)
- 2 pinches salt (cookie)
- 160 g chocolate chips (cookie)
Method
Gluten-free option ↓Prep
- 1
Heat the oven to 180°C (top and bottom). Line a 20x20 cm square tin with parchment, letting it overhang the edges a little — so you can lift the whole thing out easily once baked.
Brownie batter
- 2
Melt the dark chocolate and butter together. Either microwave in 20-second bursts, stirring between each, or use a bain-marie (a glass bowl over a pan of simmering water, bowl not touching the water). Keep it just warm, never hot — too hot and it will cook the eggs you add next.
- 3
Stir the sugar into the melted mixture. Then add the 2 eggs and whisk for about 1 minute; a hand whisk is fine, no mixer needed.
- 4
Sift in the flour, cocoa and salt. Fold with a spatula only until the flour disappears — don't overmix; the less you stir, the fudgier the brownie. Set the bowl aside — you'll spoon it into the tin alongside the cookie dough in a moment.
Cookie dough
- 5
The butter should be at room temperature — soft enough to dent under your finger but not melted. Cream it with the brown and white sugar for 2–3 minutes, until it lightens in colour and puffs up slightly.
- 6
Add the egg yolks and vanilla and mix. Add the flour, baking soda and salt and fold with a spatula — the dough will be a bit stiff, that's normal. Finally add the chocolate chips and fold a few more times.
Assembly
- 7
In your lined tin, place a spoonful of brownie batter and, right next to it, a walnut-sized piece of cookie dough. Keep alternating, filling the whole pan with a patchwork of the two doughs side by side — don't layer one over the other; you want both visible next to each other. Then level the top gently.
Baking
- 8
Bake at 180°C for about 25–30 minutes. Once the top turns golden, insert a toothpick into the very centre: a few moist crumbs means perfect; runny raw batter means give it a few more minutes; completely clean means it may be slightly over. The middle should stay soft like a brownie.
Cooling
- 9
This is the hardest part. Take it out and leave it in the tin for at least 20 minutes (an hour if you can). Cut it too warm and the brownie runs; be patient and it slices far more cleanly.
Gluten-free swap
Swap the flour in both doughs for a 1:1 gluten-free baking blend — the texture stays very close. Check the packet to make sure your chocolate chips are gluten-free.
Nutrition per serving
800kcal
Calories
10g
Protein
95g
Carbs
50g
Fat