I have made a brownie recipe for this blog before, I have made several cookie recipes before – but never Brookies. Until now! I decided to feature them on my website today as it is Easter Sunday so I thought I would bake an Easter version of the recipe (Basically just adding Creme Eggs) but I usually bake them without, just adding a chocolate drizzle instead!
These treats are utterly indulgent and delicious – its a mix up of my two favourite snacks! I adore cookies (possibly too much) but this is just the ultimate. The cookie and brownie mixtures mashed up together is so yummy that I can’t stop eating them – not great for the diet.
The (rather small amount in my books) chocolate chips make it fudgey and gooey and ideal for a treat – I tend to always use milk and white chocolate chips in my cookies and brownies, or all 3 types as I use 100% Cocoa powder which I find deepens the flavour of the brownie or cookies enough, and adding more dark chocolate would be too much – but this is up to you!
– 115g butter
– 50g granulated sugar
– 75g light brown sugar
– 1 egg
– 1/2 tsp vanilla
– 125g plain flour
– 1/2 tsp bicarbonate of soda
– 1/2 tsp salt
– 75g white chocolate chunks
– 75g milk chocolate chunks
– 95g dark chocolate
– 95g butter
– 2 eggs
– 140g Caster Sugar
– 45g plain flour, sifted
– 20g cocoa powder, sifted
– 25g white chocolate chunks
– 25g milk chocolate chunks
– 10 Cadburys Creme Eggs (chilled in the fridge overnight)
1) Preheat your oven to 180C/160C Fan/375F, Line a 21cm square tin with parchment paper
2) For the cookie dough – mix together the butter and two sugars until light and fluffy – mix in the egg and vanilla, and then the flour, bicarbonate of soda and salt. Mix until a thick paste is formed. Mix in the chocolate chips.
3) Spoon the cookie dough randomly over the bottom of the tin – leave whilst mixing the brownie layer.
4) For the brownie mix – Melt the dark chocolate and butter in a bowl over a pan of simmering water, or in the microwave in short bursts until fully melted. Leave to cool.
5) Whisk the eggs and sugar with and electric mixer for about 5 minutes until a mousse like texture is created and it is double the original volume or ingredients – fold in the cooled chocolate/butter mix, and then fold in the plain flour and cocoa powder.
6) Carefully mix in the chocolate chunks and pour over the cookie dough in the tin – I made mine so its sort of swirled and uneven throughout so as its a surprise with what you get in each slice, but you can do it with definitive layers if you like!
7) Bake in the oven for 25 minutes – whilst its baking, cut the chilled Creme Eggs in half – at 25 minutes, remove the tin from the oven and place the Creme Eggs on top – put back in the oven and bake for another 5-10 minutes.
8) Remove from the oven and leave to cool fully in the tin – cut up and enjoy!
Tips and Ideas
If you find that the Brookies aren’t baking enough by 25 minutes, leave them in for a bit longer and then add the creme eggs – you don’t want to leave them in for too long!
P.s. Brookies does sound far better than Coownies doesn’t it…
Other Easter Recipes