If you’re looking to satisfy both your brownie & cookie cravings, then boy do I have the perfect recipe for you! A brookie is basically the love child of a brownie and a cookie – think rich and fudgey chocolate cookies that literally melt in your mouth.
The secret to a good brookie (apart from lots of chocolate) is the use of corn flour – it produces the softest, most delicate cookie you’ll ever eat! Because these brookies are so delicate, it’s important to let them cool completely on the baking tray when they come out of the oven so they don’t break.
Brookies are amazing on their own, or even better when sandwiched together with a ganache or frosting. Since Easter is around the corner, I whipped up a festive batch of “Easter Egg Frosting” which is basically a cream cheese icing with smashed chocolate Easter eggs stirred through.
I filled this frosting with pastel speckled mini eggs which provide a tasty contrasting chocolatey crunch to the smooth cream cheese base. You can try it with any chopped chocolate you like – I think I will make it with smashed Maltesers next time.
- 350g dark chocolate, chopped
- 45g butter
- 3 eggs, at room temperature
- 1 cup caster sugar
- ½ cup cornflour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 250g cream cheese, at room temperature
- ⅓ cup icing sugar
- 100g mini chocolate Easter eggs, crushed
- Pink food dye (optional)
- Preheat oven to 180°C and line 2 baking trays with parchment paper.
- Melt the chocolate and butter together in the microwave in short bursts on medium-high until melted. Set aside for 10-15 minutes to cool.
- Beat the eggs and sugar together until pale and creamy. Add in cornflour, baking powder and vanilla and beat on low speed.
- Beat in the chocolate mixture until just combined.
- Dollop tablespoon sized balls of cookie dough onto lined baking trays, allowing room for spreading.
- Bake for 10-12 minutes or until just firm. Allow the brookies to cool completely on the baking trays.
- Place cream cheese in a medium bowl and beat with electric beaters until thick and creamy.
- Gradually add in the icing sugar, beating until well mixed.
- Roughly chop up the Easter eggs and stir through the frosting until evenly distributed.
- Use a small offset spatula or a knife, spread a generous amount of icing on half of the brookies, and then sandwich them together with the remaining cookies.
These brookies definitely have to be one of my favourite new hybrid desserts! Stay tuned for another version of this recipe coming to the blog soon (hint: it features coffee and caramel!)
What’s your favourite type of cookie sandwich?