You no longer have to choose between two of the nation’s most popular bakes. Brookies are a double-layered treat combining a chewy chocolate chip cookie with a rich brownie. Sprinkle with a little sea salt if you like, then fill the cake tin for the festive season. Or cut into smaller squares and package them up with ribbon to give as gifts.
PREP 20 mins plus 30 mins chilling and cooling
COOK 55 mins
For the cookie layer
120g unsalted butter softened, plus extra for the tin
120g light brown soft sugar
100g dark muscovado sugar
1 large egg, plus 1 egg yolk
250g plain flour
½ tsp bicarbonate of soda
50g milk chocolate chunks
For the brownie layer
185g unsalted butter
185g dark chocolate (at least
70% cocoa solids)
3 large eggs
1 tsp vanilla extract
275g golden caster sugar
50g cocoa powder
130g plain flour
50g milk chocolate chunks
1 Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, 1/4 tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
2 For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins.
3 Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.
PER SERVING (16) 489 kcals
• fat 25g
• saturates 15g
• sugars 37g
• fibre 3g
• protein 7g
• salt 0.3g
Mint chocolate chip cookies
These cookies have little pieces of minty candy canes in them for an extra-festive flourish.
PREP 15 mins plus 1 hr 30 mins chilling and cooling
COOK 14 mins
125g salted butter
125g light brown soft sugar
100g caster sugar
1 large egg
225g plain flour
½ tsp baking powder
2 drops peppermint extract
100g dark chocolate chips
100g dark chocolate, roughly chopped
3 peppermint candy canes, finely chopped or crushed
1 Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
2 Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
3 Heat the oven to 180C/160C fan/ gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
4 Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.
PER SERVING 252 kcals
• fat 12g
• saturates 7g
• carbs 31g
• sugars 19g
• fibre 2g
• protein 3g
• salt 0.2g
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