Have you ever had a tough time deciding between brownies or cookies? Regardless of which camp you fall into, you’re going to love this brookies recipe.
The lovechild of a soft, chewy cookie and a decadent brownie – they really are as ridiculously-delicious as you’d expect them to be. Think shiny, crinkled tops and fudgy middles with just that right touch of gooeyness, balanced by the gentle crunch of California walnuts.
Tips for Baking The Best Brookies
- Use a good quality chocolate (chocolate chips work well too), ideally with 70% cocoa content for a darker intensity.
Timing and temperature is key:
- Beat the egg and sugars for a good 4 -5 minutes (with a hand mixer) until the mixture is creamy in colour and consistency.
- Let the chocolate cool down only just slightly before folding it into the eggs & sugar mixture. The temperature of the melted chocolate should be somewhere between lukewarm and piping hot.
- Use a cookie (or ice cream) scoop to quickly drop the batter on to the baking sheets. The batter will be a bit gooey in texture (almost like brownie batter!) – don’t worry, this is normal!
- We want to pop the baking trays into the oven while the cookie dough is still warm from the melted chocolate (otherwise it will start to firm up as it cools down). Make sure there is about 3 inches space between the cookies on the baking tray, as they will spread.
- Finally, keep a close eye on the timer. These cookies will bake for 8 – 10 minutes depending on your oven and the temperature of the batter (our’s are usually done at the 8.5 minute mark). Remove the cookies as soon as the tops look shiny and cracked and the centres are still soft (the edges will look set but will not be completely firm). If you over-bake your brownies, they won’t be as gooey as you’d like!
Walnut Brownie-Cookies (Brookies)
A cross between chewy cookies and gooey brownies, these "brookies" are as delicious as you'd expect them to be! Think shiny, crinkled tops and fudgy middles balanced by the gentle crunch of toasted walnuts.
Ingredients
- ¾ cup high quality dark/ semi-sweet chocolate, chopped (you can also use chocolate chips)
- 2½ tbsp butter
- ¼ cup + 2 tbsp all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- 1 egg, room temperature
- ¼ cup caster sugar
- ¼ cup soft brown sugar
- ½ tsp vanilla extract (we use Sprig’s Natural Bourbon Vanilla Extract)
- pinch of salt
- ⅓ cup chocolate chips (we use Bean To Chocolatier)
- ½ cup chopped walnuts, lightly toasted (we use California Walnuts ; toast the walnuts beforehand in an oven or on a non-stick skillet for added flavour)
Instructions
- Pre-heat the oven to 175°C and prep two baking trays with parchment paper, greasing well. Make sure all your ingredients are measured and ready, as you need to work quickly for this recipe. Timing is key.
- Heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the butter and chopped chocolate, stirring regularly until melted and smooth. Remove from heat.
- While the chocolate is melting, whisk together the dry ingredients in a mixing bowl until evenly combined. Set aside.
- Next, beat the egg and sugars with a hand mixer/ stand mixer on medium speed for 4 – 5 minutes. Mix in the vanilla extract half-way through, continuing to beat the mixture until it has a pale, creamy colour and light, creamy texture.
- Fold the slightly-cooled chocolate into the eggs & sugar mixture using a spatula. The temperature of the melted chocolate should be somewhere between lukewarm and piping hot.
- Next, fold in the dry ingredients until just combined. Then fold in the walnuts and chocolate chips.
- While the cookie dough/batter is still warm from the oven, use a cookie (or ice cream) scoop to quickly drop the dough out onto your baking sheet. Make sure there there is about 3 inches space between the cookies on the baking tray, as they will spread.
- Bake these cookies for 8 – 10 minutes. Remove from the oven as soon as the tops look shiny and cracked and the centres are still soft (the edges will look set but will not be completely firm).
- Let the cookies start to cool on the baking tray for 5 – 10 minutes (now is a great time to sprinkle on some sea salt for a sweet-salty edge), before moving them to a wire rack to cool down completely. If you like, you can gently press on a few more chocolate chips while the cookies are still warm, just to make them even more Instagrammable!
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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Hey please give an egg substitute 😊
Hi ! It’s not possible for this recipe …
Hi,
Can I substitute walnuts with hazelnut? And if I want to drop the nuts thn what’s the option?
Thanks
You can leave out the nuts altogether or put hazelnuts instead! Either work
Such a great recipe! And it was pretty easy too, I don’t know much about baking, and I messed up the pre-heating and stuff but they still turned out great.
Can this be made eggless?
Hey! What brand of chocolate did you use for this recipe?
Will the Amul dark chocolate work?
Also, can you pls upload the metric measurements? Measuring 3/4 cup of chocolate is a bit of task
Amul should work well. I use callebaut. I use cup measurements usually, but you can always convert super quickly to metric measurements via google 🙂
Lip smacking, soul soothing, and a chocolate addict’s dream on a plate.
Love all the tips and detailed instructions..
Thank you! Please do share your feedback once you’ve tried these brookies at home!
Hi
Tried the cookies……mine spread and burnt@the bottom.baked them for 10 minutes@165* in morphy Richards. Please advise for the issues faces.