When Brownie Met Cookie: Hello Brookie!

Have you ever had a tough time deciding between brownies or cookies? Regardless of which camp you fall into, you’re going to love these brookies.

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.

There aren’t very many ingredients required for this recipe, nor very many steps. But to bake the best batch, do be sure to use high quality chocolate (chocolate chips work well too), ideally with 70% cocoa content for a darker intensity.

The secret to getting these brookies really right is all in the timing and temperature. You need to beat the egg and sugars for a good 4 -5 minutes (with a hand mixer) until the mixture is creamy in colour and consistency. Fold in the melted chocolate (yes there’s oodles of melted chocolate involved!) while it is still warm; and scoop out the gooey batter onto your prepped baking mats and into the oven quickly before the batter cools down.

The result? Well, once you’ve had a bite of these brookies, this might just become your go-to recipe!


Walnut Brownie-Cookies

(A.K.A. Brookies)

(Makes 8)

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 (I use Sprig’s Natural Bourbon Vanilla Extract)
  • pinch of salt
  • ⅓ cup chocolate chips (I got mine from Bean To Chocolatier)
  • ½ cup chopped walnuts, lightly toasted (I use California Walnuts ; toast the walnuts beforehand in an oven or on a non-stick skillet for added flavour)

Method:

  • 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. Don’t cut down on the time if you want those glossy, crackled tops!
  • You will be removing the melted chocolate from heat a little before you finish beating the eggs, sugar and vanilla. Let the chocolate cool down only just slightly before folding it into the eggs & sugar mixture using a rubber 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.
  • Use a cookie (or ice cream) scoop to quickly scoop out the dough (it will be gooey in texture; almost like brownie batter) and drop it onto your baking sheet (it will be a bit runny, don’t worry!).
  • Timing is important, as you 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.
  • 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 (mine 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).
  • 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!

We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.

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8 Comments

  1. Shubhi

    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.

  2. Heena

    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

Leave a Reply to Shubhi Cancel reply