United States

Brookies

Half brownie, half chocolate chip cookie, baked together in one tray. Peace in the dessert wars.

60 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayBrownie base with cookie dough top.

The original

377kcalsame

5 gproteinsame

2 gfibresame

60minutessame

Brookies.

Per serving, worked out from the ingredient table.

Dark chocolate (bittersweet chocolate)200 g, divided

Butter¾ cup plus 1 tbsp, divided

Sugar¾ cup plus 2 tbsp

Brown sugar½ cup

Egg3

Cocoa powder (unsweetened cocoa powder)3 tbsp

Maida (all-purpose flour, plain flour)1⅔ cups, divided

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

5 steps

1Heat the oven to 175 C and line a 9 inch square tin.
2Brownie: melt 120 g chocolate with 100 g butter. Whisk with 150 g sugar and 2 eggs, then fold in cocoa and 60 g maida. Spread in the tin.
3Cookie: cream the remaining butter with brown sugar and the remaining sugar, beat in the last egg and vanilla, then mix in the remaining maida, soda, salt and the rest of the chocolate, chopped.
4Dot the cookie dough over the brownie and gently press flat.
5Bake 30 to 35 minutes and cool completely before cutting.

Serve it like this

Cut into squares to show both layers and serve with cold milk or a scoop of ice cream.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.