Why choose between a brownie and a cookie when a brookie gives you the best of both worlds? With a crunchy cookie base and a fudgy brownie topping, they’re impossible to resist.
Makes 12
For the cookie layer:
175g (¾ cup) salted butter, softened
150g (heaped ¾ cup) light brown sugar
150g (¾ cup) caster sugar
1 medium egg
1 tsp vanilla bean paste
450g (3¾ cups) plain flour
½ tsp baking powder
½ tsp baking soda
100g (3½oz) dark chocolate, cut into chunks
For the brownie layer:
200g (¾ cup + 2 tbsp) salted butter
200g (7oz) dark chocolate
200g (1 cup) caster sugar
50g (5 tbsp) cocoa powder
2 medium eggs
100g (¾ cup) plain flour
½ tsp baking powder
Prep: Preheat the oven to 180°C (350°F). Line an 18cm x 28cm (7in x 11in) or 23cm (9in) square baking tin with non-stick baking paper, letting the paper overhang the sides so that you can use it to lift the brookies out at the end.
Make the cookie layer: Using an electric mixer, beat the butter and sugars in a large mixing bowl for a few minutes, until pale and fluffy.
Add the egg and vanilla and beat until combined.
Sift in the flour, baking powder and baking soda, then mix just until a dough forms. With the dough still in the bowl, knead it with your hands until almost all the flour has been combined. Add the chocolate chunks and knead until the dough is smooth and there are no dry spots.
Press the dough evenly into the base of the lined tin. Put the tin in the fridge while you make the brownie layer.
Make the brownie layer: Melt the butter and chocolate in a large saucepan on a medium heat, stirring continuously so it doesn’t catch on the bottom of the pan.
Take the saucepan off the heat, then stir in the sugar and cocoa. This cools down the mixture so the eggs won’t scramble when you add them. Add the eggs one at a time, beating until fully incorporated before adding the next egg.
Sift in the flour and baking powder, then stir until there are no dry lumps left and the batter is smooth.
Assemble: Take the tin out of the fridge, then pour the brownie batter over the chilled cookie layer.
Bake: Bake in the preheated oven for 35–40 minutes, until the top of the brownies is shiny and cracked and the edges are set even though the centre will still be a little gooey.
Let the slab cool in the tin for several minutes before using the paper to lift it out onto a wire rack.
Serve: Cut into 12 squares to serve.
Store: In an airtight container at room temperature or in the fridge for extra brownie fudginess for up to five days.
