The Best Brookies!

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


  • Brookies
  • 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)


  1. Over a double boiler, melt the block chocolate with the butter. Remove from heat and allow to cool slightly for 3-4minutes.
  2. Add the flour, caster sugar, baking soda and eggs and beat until well combined.
  3. Add 3/4 of the chocolate chips and gently combine.
  4. 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.
  5. 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 .
  6. Preheat the oven to 160°C (fan-forced).
    Line a tray with baking paper.
  7. Slice the cookie dough into rounds and leave space for spreading.
  8. Press the remaining chocolate chips onto the top of the brookies.
  9. 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.
  10. Slide the brookies on the baking paper to a wire rack to prevent further cooking and allow to cool completely.
  11. Prepare the buttercream filling by mixing all of the ingredients together using an electric mixer.
  12. When brookies have completely cooked, spread the buttercream filling on to half of the brookies and top with the remaining brookies.

I hope you have enjoyed this recipe, feel free to come back and leave a review, ideas for variations

1 Comment

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