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Yorkshire Wolds Cookery School Recipe: Brookies!

🧑‍🍳 Brookie Recipe! 🧑‍🍳

Its National Baking Week this week! (14th – 20th October 2024) and who doesn’t love a homemade bake, especially when its definitely turning cooler?!  To celebrate we are sharing a Brookie recipe, that’s a choc-chip cookie base, with a delicious brownie topping.  We promise you, these are delicious!  One of our regular chefs at the Yorkshire Wolds Cookery School Stephanie Moon served these up at our Wold Escapes open day back in May 2023 and we’re still in love with these sweet treats!

If you do make some please let us know how you get on. We’d love you to tag us on Instagram or Facebook in your pictures.

 

Ingredients:

Cookie Layer:

115 g Unsalted Butter (D)

125 g Light Brown Sugar

1 Medium Egg (E)

1/2 tsp Vanilla Extract

225 g Plain Flour (G)

1/2 tsp Bicarbonate of Soda

1/2 tsp Salt

1 tbsp Cornflour

150 g Milk Chocolate Chips (D, S)

Brownie Layer:

100 g Dark Chocolate (D, S)

100 g Unsalted Butter (D)

2 Medium Eggs (E)

140 g Caster Sugar

50 g Plain Flour (G)

25 g Cocoa Powder

150 g Milk Chocolate Chips (D, S)

 

Method:

For the Cookie Layer:

  1. Beat together the butter and sugar until light and fluffy.
  2. Add in the egg, and vanilla, and beat again till smooth.
  3. Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed.
  4. Add in the chocolate chips, mix, and press into the bottom of a 9×9″ Square Baking Tin, lined with parchment paper.
  5. Freeze for 20 minutes.

For the Brownie Layer:

  1. Preheat the oven to 180C/160C Fan.
  2. Melt together your dark chocolate with your butter until smooth.
  3. Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix.
  4. Add in the flour, and cocoa powder, and fold through again.
  5. Mix through the chocolate chips carefully and pour the batter onto the frozen cookie dough.
  6. Bake the Brookies in the oven for 25-30 minutes, or until baked through. There should be a slight wobble to the mix.
  7. Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgy texture.
  8. Cut up into your portions and enjoy!

Allergens:  Milk (M), Egg (E), Gluten (G), Soy (S).

Makes around 12 to 16, depending on how small or large you cut them up.

To view our cookery classes please visit the Yorkshire Wolds Cookery School page on our website.

National Baking Week Brookie

 

 

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