Day 322 – Made Brookies

Today’s new thing was going to be a bit of a mad science experiment. I’d read a recipe that involved combining two of the most popular bakes of all time, the brownie and the cookie, brought together for the first time to create…the brookie!

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Like a mad culinary scientist, I happily accepted this sweet, chocolatey, challenge and couldn’t wait to see what I’d create.

I’d never heard of a brookie before, apparantly it’s been around for at least 5 years, likely more, but its origins seem unclear. I have very little doubt in my mind that this was created in America, home of other culinary mash-ups such as the Cronut (croissant + doughnut), and the Cruffin (croissant + muffin).

The recipe took, in total, nearly 500 grams of sugar, an absolutely obscene amount of sweetness. I couldn’t wait. I made the cookie batter first, a heady mix of two light and brown sugar, chocolate chunks, flour, eggs, and salt. The batter for this tasted so good. I could have genuinely just sat with a bowl of it and still been happy. I let it rest in the fridge for half an hour whilst I made the brownie mix.

Whilst I am a cookie fan, I’m not normally so much of a brownie fan. I don’t like them too cakey, too sweet, or too fudgy: I enjoy a nice dense, dark, slab of brownie, preferably with some nuts and sea salt too. When I’m making a recipe for the first time though, I like to follow it to a T, putting my trust that the creator (this time the BBC Good Food Magazine) knew exactly what they were doing before they put it out into the world. I thought the mix of dark chocolate and cocoa might make the brownie nice and dark, but it was just a bit sweet for me.

The brookie had to be baked for around an hour on quite a low heat, but as my tin was a little bit smaller than the recommended, mine took nearly two hours and was still a little squidgy in the middle.

They were huge! Really, really thick with sugar and chocolate. I put a bit of sea salt on the top of the brookie but when I bit into I wish I’d gone with my gut instinct and reduced the sugar and added some nuts. It tastes delicious, don’t get me wrong, but there wasn’t much depth of flavour there, and it all tasted a bit samey.

The brookie didn’t blow my world, and I likely won’t make it again, but I’ll definitely be giving the cookie batter another whirl, and until then I’ll be running on sugar for the next few weeks as I work through this massive batch.

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