Scoopable Brookies
A decadent hybrid dessert combining chewy chocolate chip cookie dough with fudgy brownie batter, baked into scoopable squares perfect for sharing.
Equipment
Ingredients
Cookie Dough
butter (softened)
115 g
light brown sugar
160 g
granulated sugar
40 g
large egg
1 piece
vanilla extract
2 tsp
plain flour
320 g
baking powder
1 tsp
bicarbonate of soda
1 tsp
salt
1 pinch
chocolate chips
250 g
Brownie Batter
unsalted butter
150 g
70% cocoa chocolate
100 g
50% cocoa chocolate
100 g
golden caster sugar
150 g
medium egg
3 piece
plain flour
115 g
cocoa powder
35 g
Instructions
Prepare Cookie Dough
Mix butter and sugars until combined, then add egg and vanilla.
Add Dry Ingredients to Cookie Dough
Fold in flour, baking powder, bicarbonate of soda, and salt.
Mix in Chocolate Chips
Stir chocolate chips into cookie dough until evenly distributed.
Shape Cookie Dough Balls
Form cookie dough into 7 balls.
Prepare Brownie Batter
Preheat oven to 160°C fan and prepare cake tin.
Melt Chocolate and Butter
Melt butter with both chocolates in saucepan, then cool slightly.
Whisk Eggs and Sugar
Whisk golden caster sugar with eggs until combined.
Combine Brownie Mixture
Mix melted chocolate-butter into egg-sugar mixture.
Add Dry Ingredients to Brownie
Sift and fold flour, cocoa powder, and salt into batter.
Assemble Brookie Layers
Layer cookie dough balls and brownie batter alternately in tin.
Bake Brookies
Bake at 160°C fan for 30 minutes until set.
Cool Brookies
Allow brookies to cool completely in the tin before serving.
Original recipe
Storage
Store in airtight container. Can be enjoyed cold or reheated for gooey texture.
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