Dan is a huge fan of chocolate chip cookies. (Who isn't!) We all love brownies. I decided to make Brookies, which combines the best of both worlds!
Chewy fudgy chocolate brookies combine the best of both worlds. You get an addictive chocolate chip cookie base with a lush rich chocolate fudge brownie layer baked on top! You can't go wrong!
If you can find a bar that is any more moreish or addictive I would like to meet it! These bars are fabulous. I downsized/small-batched my favorite recipe to make a manageable amount for the smaller family.
We each enjoyed one on the night. I gave my sister some to take home with her and kept a couple for myself. Totally manageable. When a cookie bar is as delicious as these are, you really don't want too much temptation hanging about in your kitchen.
I have little to no willpower when it comes to things like this. I know myself well. Small-batching it is the only way to go, even if I am having company! That way I have a manageable amount and cannot overdo it when it comes to pigging out!
This is a cookie bar that you won't be able to resist sinking your teeth into. I guarantee!
The cook time will remain basically the same as with these.
Simple store cupboard ingredients. I am betting you have everything you need in your kitchen right now!
flour (plain all-purpose flour)unsweetened cocoa powder (Do not confuse this with the hot drink mix. They are not the same thing.)eggs (I always use large free range eggs)semi sweet chocolate chips (I like either the Costco brand or President's Choice Decadent ones)baking powderbaking sodasaltbutter (I always use just plain salted butter unless otherwise specified)vanilla (I use pure vanilla extract. This is the kind I buy and it lasts a long time.walnuts (I always toast my nuts before using them)
The walnuts on top give a nice crunch. You could ice them if you really want to, but trust me, these are beautifully perfect on their own without any frosting.
These are a very simple make, trust me on this. So long as you follow the recipe instructions to a "T," you will have no problem and they will turn out perfectly!
You begin by making the chocolate chip cookie bottoms. Cream the butter and both sugars together just as you would any chocolate chip cookie. If your brown sugar is really lumpy, you may want to put it through a sieve first, or at the very least rub it with your fingers to get all the lumps out.
They freeze really well and come in very handy for recipes such as pavlova or angel food cake. You can find my small batch pavlova recipe here. You can find my small batch angel food cake here. Both are excellent recipes.
The hardest part is patting it out in the baking tin. I like to lightly flour my finger-tips which makes this a much easier chore. Make sure you get it right into every corner!
Stir the melted butter, sugar and vanilla together in a bowl. I sift the flour and cocoa powder together with the baking powder and salt, again to make sure everything is combined equally.
This is then very easy to pour/spread over top of the chocolate chip dough. I tend to drizzle it over slowly moving it across the cookie dough, using a rubber spatula to scrape out every smidgen of brownie batter!
I like to toast my nuts. They just taste better and are crunchier and nuttier. 8 to 10 minutes on a rimmed baking sheet in a moderate oven does the trick. Leave them to cool before using.
It makes sense. You can use them in baking, salads, etc. No need to thaw them out first.
Another handy tip when I am baking is to line the baking tin with baking paper, leaving an overhang to life the finished bakes and cakes out with when done. The finished bake just looks nicer when cooled, with no bar or other unsightly marks from the cooling rack.
Bakes and bars are also a lot easier to cut into squares and bars when they are out of the pan. I have always found that when I try to cut these in the pan, the first bar can be difficult to get out and is often destroyed getting it out of the pan. This doesn't happen if you lift the whole bunch out first!
They also bake up really quickly, meaning you can have this delicious moreish treat ready to eat in not much more than half an hour, depending on if you like to eat them warm, or are happy with them cold.
These are brilliant on their own with a nice glass of cold milk, or you can turn them into a lush brownie dessert by serving them one at a time in a dessert nappy, slightly warm and topped with a scoop of vanilla ice cream.
For extra decadence, why not spoon some hot fudge brownie topping over top! I can promise you any way you serve these, they are bound to be loved by whomever.
Whether you serve them as an after school treat, a lush dessert, or enjoy them as a sneaky nibble in the middle of the night, they will always go down a real treat!
Brookies (small batch)
Yield: 9Author: Marie RaynerPrep time: 15 MinCook time: 25 MinTotal time: 40 MinThese fabulous bar cookies are a delicious combination of chocolate chip cookies and brownies. They are seriously moreish!Ingredients
For the chocolate chip cookie layer:- 1/4 cup (60g) butter, softened
- 1/4 cup (50g)light brown sugar
- 2 TBS white sugar
- 1/4 teaspoon vanilla extract
- 1 large egg yolk
- 2/3 cup (83g) plain all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (90g) semisweet chocolate chips
- 1/2 cup (100g) white sugar
- 1/4 cup (60g) butter, melted
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 TBS cocoa powder
- 1/4 cup (35g)plain all-purpose flour
- 1/8 tsp teaspoon baking powder
- pinch salt
- 3 TBS chopped toasted walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking dish. Partially line with baking paper, leaving an overhang to lift out the baked squares when done.
- To make the cookie layer, beat the softened butter, light brown sugar, white sugar, and vanilla extract together in a large bowl until creamy. Add the egg yolk beat until light and creamy, about 2 minutes.
- Stir in the flour, combining well together. Stir in the chocolate chips.
- Spread dough into the bottom of the prepared baking dish to cover completely.
- To make the brownie layer, stir the sugar, melted butter, and vanilla extract together in a bowl; add the egg and beat well. Sift the cocoa powder, flour, baking powder and salt together. Stir into the butter mixture until thoroughly combined and no dry streaks remain.
- Pour brownie batter over cookie dough and spread to cover completely. Sprinkle the toasted walnuts over top evenly.
- Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes.
- Cool completely in the pan before cutting into bars.
- To cut into bars, life the brookies out by the paper overhang onto a cutting board. I make three cuts one day and three the other. Perfection.
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