Combine a crisp cookie and a fudgey chocolate brownie and what do you get? A brookie! This delicious hybrid dessert is quite possibly my new favourite thing to bake (and eat) right now, and I am hoping they become the new trend. Move over, donuts!
One of my favourite flavour combinations has to be coffee and salted caramel, and this recipe celebrates both. The brookies are rich thanks to the generous amounts of butter and dark chocolate in the recipe, and I have taken them to the next level thanks to the addition of espresso powder.
The filling for these brookie sandwiches is decadently sweet with just a hint of salt. It perfectly complements the deeply dark brookies. It uses a slightly different technique then I have used previously for making a salted caramel buttercream. Usually I create a salted caramel sauce out of water, sugar and cream, and then add the cooled sauce to whipped butter and icing sugar. In this instance, the caramel making process stays the same but the cream AND butter are added together at the end. Once it cools, it gets quite hard and looks kind of grainy. I was convinced I had ruined it! But after beating it in the bowl of my mixer for a few minutes, it transformed into a light and fluffy mixture perfect for spreading – no icing sugar required!
- 350g dark chocolate, chopped
- 45g butter
- 3 eggs, at room temperature
- 1 cup caster sugar
- ½ cup cornflour
- 1 tbsp instant espresso powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup caster sugar
- ⅓ cup water
- ½ cup thickened cream
- 175g butter
- 1 tsp sea salt
- 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, espresso powder, 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.
- Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
- The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallise.
- Once the caramel has reached the desired colour, take it off the heat and add the cream, butter and salt.
- Stir until smooth, then pop the caramel mixture in the fridge to cool completely.
- Once the salted caramel has cooled down, beat it with an electric beater until soft peaks form.
- Use a small offset spatula or a knife, spread a generous amount of salted caramel on half of the brookies, and then sandwich them together with the remaining cookies.
This recipe is easily adaptable to your flavour preferences and I can’t wait to make many more versions. Don’t like coffee? Skip the espresso powder and add in some festive spices such as cinnamon, nutmeg and ginger. Not a fan of salted caramel? Make a cream cheese icing and flavour it with fresh lemon zest and juice!
A popular version I made recently was this Dark Chocolate Brookies with Easter Egg Frosting recipe. The filling was cream cheese filled with smashed Easter Eggs, but you can make this any time of the year and stir through a crushed chocolate of your choice – I think Maltesers would work a treat.
What’s your favourite dessert hybrid?