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.
Ingredients
Dark Chocolate Brookies
- 350 g dark chocolate chopped
- 45 g butter
- 3 eggs at room temperature
- 1 cup caster sugar
- 1/2 cup cornflour
- 1 tsp baking powder
- 1 tsp vanilla extract
Easter Egg Frosting
- 250 g cream cheese at room temperature
- 1/3 cup icing sugar
- 100 g mini chocolate Easter eggs crushed
- Pink food dye optional
Instructions
Dark Chocolate Brookies
- 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.
Easter Egg Frosting
- 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?
5 Comments
Wow! These look amazing. I hadn’t heard of them before but they just look so perfectly delicious.
Thanks Chris! I feel like the brookie needs to become the new donut ;)
[…] 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 […]
So tempting! Have to try this now. Gonna do some shopping now.
You’ll love it!