Wednesday, 12 March 2014


Thanks to Aimee for the name! Part cookie, and part brownie these grain & refined sugar free Brookies are the ultimate in healthy greed!!

The base is a delicious chewy chocolate chip cookie, and the topping a rich fudgy brownie... You can't decide if you want a cookie or a brownie? Thank GLBTK for these awesome Brookies!

The best part? They're made using recipes I've already shared! With a little imagination you can adapt all my recipes to change flavours and keep things varied... or you can wait for me to do it for you!

To make the Brookies:

So for the cookie base, I used this Chocolate Chip Cookie recipe... they're pretty awesome when made as cookies too!

Start by preheating the oven to 160d (fan). Line 7" square tin with baking parchment.

Make the cookie dough as per the recipe (I used Cacao Nibs).

Set aside to chill while you prepare the brownie batter. I just used the brownie part of this recipe (ie. without the cheesecake topping).

To assemble:

Press the chilled cookie dough into an even layer in the base of the prepared tin.

Top with the brownie batter and spread evenly.

Bake for 15-20 minutes (this really depends on your oven). You'll know the Brookies are baked when they are firm with a slight wobble in the centre. They will continue to cook a little from the heat of the tin once removed. Don't leave them as underbaked as you would with brownies or the gooey chocolate will seep into the biscuit base making it soft.

Set aside to cool before cutting into bitesize squares.

These are about as indulgent as it gets! Serious awesomeness right here!

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