Feast your eyes on this brookie recipe courtesy of James Hillery and enjoy the best of both – brownie & cookie combined!

Brookies Image credit: James Hillery
Brought to you by James Hillery

"Brookies, for those days when you don't know if you want a brownie or a choc chip cookie. Why pick when you can have a delicious choc chip cookie layer topped with a gooey brownie layer!" – James Hillery.

Kids – remember to always ask a grown-up to help you!

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For the cookie layer

  • 250g (9oz) plain flour
  • 2 tsp cornflour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 170g (6oz) unsalted butter, softened to room temperature
  • 150g (5½oz) light brown sugar
  • 50g (1¾oz) caster sugar
  • 1 large free-range egg, at room temperature
  • 2 tsp pure vanilla extract
  • 200g (7oz) chocolate chips

For the brownie layer

  • 115g (4oz) unsalted butter
  • 225g (8oz) dark chocolate
  • 150g (5½oz) caster sugar
  • 50g (1¾oz) light brown sugar
  • 3 large free-range eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 80g (2¾oz) plain flour
  • 2 tbsp cocoa powder
  • ¼ tsp salt


Preheat oven to 180°C/Gas Mark 4 and line a 23cm (9in) square cake tin with baking parchment.
For the cookie layer, in a large bowl, using a hand-held whisk or using a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar and caster sugar until soft and fluffy.
Whisk in the egg and vanilla on high speed until fully combined, scraping down the sides of the bowl as needed.
Add the flour, cornflour, bicarbonate of soda and salt to the butter mixture. On a low speed, slowly mix until combined, then mix in the choc chips. The dough will be quite thick. Press into the lined tin until it fills it to an even layer.
For the brownie layer, break the chocolate into small pieces and add to a heatproof bowl with the butter. Place the bowl in a microwave and melt on high for 30 seconds. Stir and then repeat until the butter and chocolate have fully melted and are combined. Alternatively, place a heatproof bowl over a pan of simmering water and stir until melted and combined.
Allow to cool for 5 minutes, then add the sugar, eggs, salt and vanilla extract and stir until combined.
Add the plain flour and cocoa powder and stir until fully combined and there are no lumps in the batter.
Pour the batter onto the cookie layer and bake in the oven for 50-60 minutes – the top will crack.
If you test it with a skewer, you should get a few crumbs still sticking to the skewer, as you want the middle to be a little moist. This makes for a nice gooey brownie when cooled.
Allow to cool completely in the tin, set on a wire rack.
Remove from the tin and cut into 18 slices. These will store well in an airtight container for a week.

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