I am so excited to share this recipe and after two attempts to get the ingredients right, here we are! Think a cookie and brownie in one bite with a dollop of chocolate buttercream filling in the middle.
These brookies are huge and they are tasty and filling! I absolutely loved making these brookies and I love that this recipe makes enough to divide it in half to have two fresh batches. I think there are many variations to this recipe also, I am thinking of adding more white chocolate, nuts, jellies, raspberries and so much more. Anyway, let’s get to it!
- Preparation time: 10mins
- Resting time: 45mins
- Cooking time: 13-15mins
- Makes: 8
- 350g block chocolate, for melting
- 45g butter, softened
- 225g caster sugar
- 80g plain flour
- 1tsp baking powder
- 3 eggs
- 80g chocolate chips, I used milk and white chocolate chips
- Buttercream filling
- 125g butter, softened
- 1 1/2 cups icing sugar mixture
- 1 tbsp milk
- 2tbsp cacao powder (optional)
- Over a double boiler, melt the block chocolate with the butter. Remove from heat and allow to cool slightly for 3-4minutes.
- Add the flour, caster sugar, baking soda and eggs and beat until well combined.
- Add 3/4 of the chocolate chips and gently combine.
- On a clean work surface, roll the dough into a sausage like shape. This should be no more than 3-4cm as the brookies will spread during the cooking process.
- Wrap in cling wrap or place in a large covered container to firm up in the fridge for at least 45minutes. Option: divide the dough in half to cook in two batches rather than all at once. The dough will keep in the fridge for at least 3-4 days if it has been .
- Preheat the oven to 160°C (fan-forced).
Line a tray with baking paper.
- Slice the cookie dough into rounds and leave space for spreading.
- Press the remaining chocolate chips onto the top of the brookies.
- Bake for 13-15minutes. The brookies will not look completely cooked when removed from the oven as you will want a slightly gooey centre, don’t be tempted to leave them in for longer.
- Slide the brookies on the baking paper to a wire rack to prevent further cooking and allow to cool completely.
- Prepare the buttercream filling by mixing all of the ingredients together using an electric mixer.
- When brookies have completely cooked, spread the buttercream filling on to half of the brookies and top with the remaining brookies.