Brookies
I’ve finally found the best way to make brookies! And let me tell you I’ve tried them a few times in the past, and they overall turned dry and disappointing. But not this time!
I’ve layered brownie batter and chocolate chips cookie dough inside small ramekins, and the result was no less than stunning – it feels like cookies souffle, with the top part bring crunchy and the inside soft, gooey and chocolatey.
All the best parts of a souffle without the hassle, or uncertainty in overbaking, as there’s a large margin for making mistakes.
The size of this dessert is also perfect, and sometimes that’s exactly what you need.
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Brookies:
Equipment: Two ramekins (Mine were 12oz – about 11cm in diameter and 6cm deep).
Recipe: Two individual portions
General notes:
- The full recipe uses 1 medium sized egg, which needs to be beaten thoroughly and divide by weight among the cookie dough and brownies batter, as listed below.
- For gluten free version, you may substitute the flour with any all-purpose gluten free flour blend that’s based on white rice flour and contains xanthan gum.
For the chocolate chips cookie dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 56g |
| Vanilla Sugar | 10g |
| White Granulated Sugar | 38g |
| Salt | 1/8 tsp |
| Eggs | 16g |
| Baking Powder | 1/2 tsp |
| Baking Soda | A tiny pinch |
| All Purpose Flour | 95g |
| Dark Chocolate Chips | 32g |
| Mini Dark Chocolate Chips | 10g (and some extra to sprinkle on top after baking) |
Brownies Batter:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 47g |
| Unsalted Butter | 28g |
| Eggs | 34g |
| Milk | 9g |
| Vanilla Sugar | 10g |
| White Granulated Sugar | 48g |
| All Purpose Flour | 35g |
| Salt | 1/8 tsp |
| Baking Powder | 1/4 tsp |
| Dutch Processed Cocoa Powder | 4g (1.5 tsps) |
| Dark Chocolate Chips | 30g |
Preparation instructions:
For the chocolate chips cookie dough:
- Cream together the sugars, salt and softened butter for 2 minutes.
- Add the eggs and mix well until smooth.
- Sift the flour, baking powder and baking soda over the butter mixture, and incorporate with a silicone spatula until almost combined.
- Add in the chocolate chips and mix together to a uniform dough. Set to the side until assembly.
For the brownies:
- Microwave the dark chocolate and butter and mix them thoroughly to a smooth ganache.
- Add in the sugar and salt and mix to combine.
- Add in the eggs and milk and mix to combine.
- Sift the flour, cocoa powder and baking powder on top of the ganache and mix until almost combined.
- Add in the chocolate chips and mix until uniform and smooth.
Assembly and baking:
- Preheat the oven to 175C (fan mode off), placing a baking rack at the bottom shelf inside the oven.
- Grease the ramekins with butter.
- Layer brownie batter and cookie dough in one of the ramekins in the following order:
62g brownies batter;
70g cookie dough;
62g brownies batter;
70g cookie dough;
Repeat the same pattern for the second ramekin.
- Bake for 24 minutes- the mixture will rise and the top part of the cookie dough will turn golden brown.
- Take the ramekins out on to a cooling rack and sprinkle some more mini chocolate chips and coarse sea salt on top. Allow to cool for 10 minutes before digging in.
It is recommended to enjoy these freshly baked, but they can be reheated for 30 seconds in the microwave or 2 minutes in a hot oven.
