This week I have the most fantastic Browkies for you!
They’re half cookie, half brownie, 100% delicious. I’ve snapped pictures of every stage of this bake, so it’s easy to follow and should have you serving up a slice in no time.
Here’s how to make these delicious browkies.
Ingredients
For the brownie mix:
- 115g (4oz) Dr. Oetker Fine Cook’s Chocolate 72% Extra Dark
- 65g (2 ½ oz) Unsalted butter
- 1 Medium egg, beaten
- 100g (3 ½ oz) Dark brown sugar
- 5g (1 tsp) Dr. Oetker Vanilla Extract
- 125g (4 ½ oz) Plain flour
- 5ml (1 tsp) / 1 sachet Dr. Oetker Baking Powder (gluten free)
For the cookie dough:
- 100g (3 ½ oz) Unsalted butter
- 75g (3oz) Caster sugar
- 1 Medium egg yolk
- 125g (4 ½ oz) Plain flour
- 5ml (1 tsp) / 1 sachet Dr. Oetker Baking Powder (gluten free)
- 100g (3.5 oz) pack Dr. Oetker Dark Chocolate Chips
Instructions (with step by step images)
First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.
Put the egg, sugar and Vanilla Extract in a bowl.
Whisk until well blended and creamy in texture. Beat in the melted chocolate.
Sift the flour and Baking Powder on top.
Mix together thoroughly to make a soft dough. Cover and chill for 1 hour or until firm.
Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended.
Beat in the egg yolk.
Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a firmish dough.
Divide the mixture into 12 equal portions and form each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.
When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion.
Press down a little to join the 2 mixtures together then form into an overall rough round shape, but keep the brownie part mounded.
Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.
TIP: If the brownie mixture becomes soft when you are shaping the browkies, chill the prepared rounds for a further 30 minutes before baking.
Fancy trying these browkies at home?
Print this browkies recipe
Browkies
Ingredients
For the brownie mix:
- 115 g (4.06 oz) Dr. Oetker Fine Cook’s Chocolate 72% Extra Dark
- 65 g (2.29 oz) Unsalted butter
- 1 Medium egg beaten
- 100 g (3.53 oz) Dark brown sugar
- 5 ml (1.01 tsp) Dr. Oetker Vanilla Extract
- 125 g (4.41 oz) Plain flour
- 5 g (0.18 oz) Dr. Oetker Baking Powder (gluten free) 1 sachet
For the cookie dough:
- 100 g (3.53 oz) Unsalted butter
- 75 g (2.65 oz) Caster sugar
- 1 Medium egg yolk
- 125 g (4.41 oz) Plain flour
- 5 ml (1.01 tsp) Dr. Oetker Baking Powder (gluten free) 1 sachet
- 100 g (3.53 oz) Dr. Oetker Dark Chocolate Chips
Instructions
- First make up the brownie mix. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.
- Put the egg, sugar and Vanilla Paste in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.
- Sift the flour and Baking Powder on top and mix together thoroughly to make a soft dough. Cover and chill for 1 hour or until firm.
- Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.
- Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a firmish dough.
- Divide the mixture into 12 equal portions and form each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.
- When ready to cook, preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but keep the brownie part mounded.
- Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.
Video
Notes
Nutrition
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This is a commissioned post for Dr. Oetker. Recipe courtesy of Dr. Oetker.
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Kathleen Martin says
I enjoy, cause I discovered just what I used to
be having a look for. You have ended my four
day lengthy hunt! God Bless you man. Have a great day.
Bye
Tsuki says
Hello Emily ! Is caster sugar really important ? Can’t I use powdered sugar ? Anyway it looks awesome, i will try it !
Have a nice day!
Emily Leary says
I’d recommend you substitute caster sugar with granulated sugar rather than powdered sugar. Enjoy!
Magenta says
I often make either cookies or brownies with my girls and one usually favors one over the other so this allows me to solve a dispute on what one we are making and the girls can even make there own mixtures, I will be putting this to this test this weekend!