Brookie oreo

Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Butter a 23cm square cake tin and line with baking parchment. Put the butter and both sugars in a brookie oreo and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer.

Add the whole egg and egg yolk, and beat again until combined. For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined. Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like.

Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links.

Chocolate Chip Cookie Layer, with a Chocolate Chip Brownie Layer on top! I decided I would re-make and re-post this recipe for you all! The good thing is, you can use whatever flavour you want! Personally I prefer smaller chunks of chocolate of chips as it means you get more bits per bite, whereas if you used large chunks of chocolate you may get a piece with barely any!

It may seem a little faffy to make them, but honestly it is not and it is worth it. The cornflour is in the recipe to create a DELICIOUS texture, but it is optional. You can use 25g more flour instead. I find using medium eggs is easier for this, as you often use 4 medium eggs in brownies, or 3 large, so using two medium makes more sense. Always have both if you can have both. It is now the same recipe as my Slutty Brownies, just without the oreos! Add in the egg, and vanilla, and beat again till smooth.

Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed! Add in the chocolate chips, mix, and press into the bottom of a 9×9″ Square Baking Tin, lined with parchment paper. Melt together your dark chocolate with your butter until smooth. Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix.

Add in the flour, and cocoa powder, and fold through again. Mix through the chocolate chips carefully and pour the batter onto the frozen cookie dough. Bake the Brookies in the oven for 25-30 minutes, or until baked through. Sometimes it can take a smidge longer! There should be a slight wobble to the mix. Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgey texture.