Hoo-bloody-ray, the end of term is in sight, if your children haven’t finished school already, that is. We are all tired and emotional and ready for a holiday. We aren’t away until later on in August but I am looking forward to the slightly more relaxed, routine free mornings and evenings which are synonymous with the hols. So, to celebrate the end of term, I decided to treat us all to the baked hybrid which is the Brookie. Not that I need any excuse to eat baked goods, but humour me here.
The Brookie incorporates two delicious treats in one brilliant, big tray bake, and a play on words, so all good thus far. The base features a soft but firm layer of buttery chocolate chip cookie and the top is a thick stripe of rich brownie. Hence the banterous name, Brookie. This list of ingredients looks long, but you will have most of these things to hand, and to make it even more appealing you can make both layers in the same bowl without even having to wash it up in between. Win, win, win. A big thank you to Eat the Love for an introduction to this super tasty recipe.
In preparation for our holiday in August I have been trying not to eat too much sugar and unnecessary rubbish. This Brookie, however, is incredibly necessary and I happily broke my sugar ban to quality control quite a substantial amount of this on your behalf. So if I look podgy in my bikini, I will blame you. The cookie is soft and doughy and the brownie is rich, chocolatey and fudgy, said Lucy from South West London. This tray bake makes a top welcome-to-the-summer-holidays treat, but don’t imagine it’s going to last long in the tin with hungry children at home. Or hungry anyone, or not even hungry people, this is so irresistible you can shoe-horn a slice down even after a meal, or is that just me?
As you can see, the Brookie, incidentally, not named after a Scouse soap opera, is full of standard baking ingredients. Apart from the olive oil, which is a little rogue, admittedly. However, this makes for a rich and *eek* moist brownie top.
Make a start, as per usual, by pre heating your oven to 160 degrees and lining your 9inch by 13inch baking tin. Then set about making the cookie layer. In the bowl of your stand mixer or in a large bowl with a hand whisk, pour in the melted butter, soft brown sugar and vanilla.
Beat these ingredients together until smooth, then follow in with the eggs, one at a time, beating well between each egg.
Next in goes the flour, baking powder and salt. Fold this into the mixture well, then finally add the chocolate chips. Milk, white or dark, you decide.
Tip this firm dough into the lined tin and, with damp hands or the back of a spoon, press it into an even layer.
Next, without even bothering to wash your mixer or bowl, such is our devil-may-care attitude, pour in the olive oil, melted butter and caster sugar for the all important brownie layer.
Add the vanilla then mix these ingredients well, until smooth.
Then add the eggs, again, one at a time, beat, then add a flourish of flour, cocoa, baking powder and salt.
Finally, fold through your chopped chocolate or choc chips then pour this shiny, chocolate batter on top of the cookie layer and smooth until even-ish.
Bake this beauty for 45 to 50 minutes or until a skewer comes out clean when poked in the middle and the top is firm.
What an object of beauty this is, swathed in sunlight.
Leave it to cool completely before cutting into modest squares or giant lumps.
I can’t decide which layer I prefer, they are equally delicious and a perfect pairing.
Who’d have thought these two would make such wonderful bed fellows. Although, grammatically speaking I do think these should have been called a Cookbrow, as the cookie layer comes first. Whatever they are called, celebrate the start of the summer holidays by raising a slice of this delicious sweet treat.
Makes around 30, dependent on size
You will need a stand mixer or bowl and hand whisk and a lined 9inch x 13inch tin
130g butter, melted
330g soft brown sugar
1 1/2 teaspoon vanilla extract
315g plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
200g chocolate chips or chopped chocolate, I used half white, half milk chocolate
100g butter, melted
2 tablespoons olive oil
200g caster sugar
1 teaspoon vanilla extract
70g plain flour
1/4 teaspoon baking powder
a pinch salt
50g white chocolate chips or chopped chocolate
50g milk chocolate chips or chopped chocolate
Pre heat your oven to around 160 degrees fan assisted and line your 9inch x 13inch baking tin.
Start by making the cookie layer. Take your bowl and whisk or bowl of your stand mixer and add the melted butter, brown sugar and vanilla. Beat or whisk until well mixed. Mix in the eggs, beating well between each egg. Fold in the plain flour, baking powder and salt, mixing well, then stir in the chocolate chips or chunks.
Press the dough into the lined tin with damp hands until you have an even layer.
In the same bowl, no need to wash, add the melted butter, olive oil and caster sugar. Mix then add the eggs, again beating well between each one. Fold in the plain flour, cocoa, baking powder and pinch of salt then add the chopped chocolate and mix well.
Pour the brownie mixture onto the cookie base, level the top then put in the oven for between 45 and 50 minutes. The Brookie is cooked when a skewer comes out clean when poked in the middle. Leave to cool completely before cutting into squares. This keeps well in an air tight tin for 5 days or so, or freezes nicely, well wrapped.