About the bake
We all have our favourite chocolate chip cookie and brownie recipe so we thought why not combine them both to create the ultimate traybake; a chocolate chip cookie layered on top of a rich chocolate brownie. Also known as a Brookie, this treat is a must-try for your next baking session.
Method
Step 1:
Grease and line a square 20cm/8 inch tin with baking parchment and preheat the oven to 180°c/160°c fan / Gas Mark 4.
Step 2:
First make the cookie. Cream together the butter and the sugar and then beat in the egg and the vanilla.
Step 3:
Then add the flour, cornflour, bicarbonate of soda and salt, mixing until well combined.
Step 4:
Stir in the chocolate chips.
Step 5:
Chill the mixture for 15 minutes to firm up.
Step 6:
When firm, press the mixture between 2 sheets of baking parchment to make a 20cm/8 inch square. Chill this in the freezer while you make the brownie but don't allow it to freeze solid.
Step 7:
Make the brownie by first melting the chocolate and butter together in the microwave or in a pan over simmering water. Remove from the heat and set aside to cool a little.
Step 8:
Whisk together the eggs and the sugar until there are no lumps.
Step 9:
Stir in the chocolate mixture, flour, salt and nuts and coconut if using.
Step 10:
Pour the brownie mixture into your prepared tin and smooth level.
Step 11:
Take the cookie from the freezer and peel off the parchment.
Step 12:
Carefully lay this on top of the brownie as neatly as you can.
Step 13:
Bake in the preheated oven for 35 minutes but check after 30. You might need to cover the top with foil if it is browning too quickly.
Step 14:
Remove from the oven and allow to cool completely in the tin before turning out and cutting, as the brownie will be soft and squidgy.
Ingredients
For the Cookie
- 85g Unsalted butter (softened)
- 110g Billington's Unrefined Light Muscovado Sugar
- 1 Egg (free range) (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Allinson's Plain White Flour
- 1 1/2 tsp Cornflour
- 1/2 tsp Salt
- 100g Chocolate chips
- 1/4 tsp Bicarbonate of soda
For the Brownie
- 185g Unsalted butter (softened)
- 185g Plain chocolate
- 3 Eggs (free range) (large)
- 250g Billington's Unrefined Dark Muscovado Sugar
- 110g Allinson's Plain White Flour
- 1 tsp Salt
- 75g Dessicated coconut
- 75g Chopped mixed nuts
Nutritional Information
per 84g- 451cal Energy
- 25g Fat
- 15g of which Saturates
- 45g Carbohydrates
- 33g of which Sugars
- 8.8g Protein
- 0.82g Salt
Recipe Reviews
Amazing bake! These are divine! Don’t worry too much if your cookie top doesn’t quite cover the brownie base as I found it expands over the top when you bake them. I covered mine with foil and baked for a little longer to make sure I wouldn't burn it. I also added some crushed Oreo to the mix for an added bit of uniqueness!!
This is a really nice idea, I've never had anything like it before. I baked it in a square 8.5in tin and the size was fine for the mixture, but an 8in would be better. I would say be careful when paying the cookie on top because some of my brownie batter went over the corners. I added 110g of sugar and it was still sweet because I replaced some of the plain chocolate with chocolate ornate which was really nice. I've only given it 4 out of 5 because the brownie corners over baked and the middle was a bit raw and I baked it for 35 minutes at 160 fan oven. But the recipe is delicious and I will make it again probably trying a round baking tin.
Ingredients
For the Cookie
- 85g Unsalted butter (softened)
- 110g Billington's Unrefined Light Muscovado Sugar
- 1 Egg (free range) (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Allinson's Plain White Flour
- 1 1/2 tsp Cornflour
- 1/2 tsp Salt
- 100g Chocolate chips
- 1/4 tsp Bicarbonate of soda
For the Brownie
- 185g Unsalted butter (softened)
- 185g Plain chocolate
- 3 Eggs (free range) (large)
- 250g Billington's Unrefined Dark Muscovado Sugar
- 110g Allinson's Plain White Flour
- 1 tsp Salt
- 75g Dessicated coconut
- 75g Chopped mixed nuts
Nutritional Information
per 84g- 451cal Energy
- 25g Fat
- 15g of which Saturates
- 45g Carbohydrates
- 33g of which Sugars
- 8.8g Protein
- 0.82g Salt