Sometimes when I am browsing recipes online I see one that just shouts out “MAKE ME NOW!”. And this is one of them. One look at the photo had me drooling and it has occupied my thoughts for a couple of weeks now. Brookies – a brownie base with a cookie topping. The best of both worlds!

So this morning I had the choice of cleaning the downstairs bathroom (the one my boys use), or baking. It was not a hard decision to make. Any decision between housework and something else will usually not go in favour of housework. Unless the alternative is an assignment for university … then all of a sudden the housework becomes really important!

A quick check of the pantry (and the new hiding place where I have to stash chocolate chips so they don’t get eaten by chocolate chip monsters – aka teenage boys) revealed I had all the ingredients. My freshly cleaned oven was also begging to be used, so out came the mixer.

I found the original recipe on Tasty Kitchen but you can also see it on the contributors own blog, Shugary Sweets. The only change I made to the recipe was to use real butter instead of shortening. It’s not so common to use shortening here in New Zealand. We make the best butter in the world so why compromise? Apart from that the recipe is unchanged.

So here we go!

Brownie Layer Ingredients

1-½ cup Sugar
¾ cups Flour
¾ cups Unsweetened Cocoa Powder
3 whole Eggs
¾ cups Melted Butter
1 cup Chocolate Chips.Morsels

For the Cookie Layer

¾ cups Butter
1-¼ cup Brown Sugar
1 Tablespoon Vanilla Extract
2 Tablespoons Milk
1 whole Egg
1-¾ cup Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Chocolate Chips/Morsels

Preheat oven to 375F or 180C.

Line a 13 x 9 inch baking pan with baking paper. Use baking paper – not greaseproof – there is a difference!

Mix all the brownie layer ingredients until just combined and spread over the base of the lined pan.

Place softened butter and brown sugar in the mixer and beat until smooth and creamy. Add the vanilla, egg and milk.

Mix in the combined dry ingredients and finally the chocolate chips.  Drop spoonfuls over the brownie base and smooth over.

It should then look something like this.

Brookie before baking
©Kate Watson 2011

Bake for 25-30 minutes while you lick the beaters your children lick the spoons and beaters and you put a load of washing on. Or not…

Now the original recipe said to leave this to cool completely, but seriously folks, that ain’t ever gonna happen in my house! I have known entire (double) batches of cookies to disappear before they are fully cooled down. That is one of the pitfalls of having teenage boys. Their legs are hollow and take a lot of filling. On the upside though … hmmm I am struggling to think of an upside to teenage boys …

Anyway. Back to the brookies. This is what they look like when they come out of the oven…

Cooked Brookies
©Kate Watson 2011

And this is what they look like cut up on a plate…

©Kate Watson 2011

And finally, this is what the plate looked like 10 seconds after the previous photo was taken…

Brookies empty plate
©Kate Watson 2011

Kids… who’d have ’em?

Seriously though, this recipe lived up to expectation. It was very quick, very easy and most importantly,very tasty! Try it yourself this weekend and let me know what you think in the comments.

mars bar brownie

This is incredibly delicious!
400 g butter, chopped
400 g good quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60 g Mars Bars, chilled & chopped

Preheat oven to 160 degrees C. Grease a 4cm deep, 22 cm x 28 cm base pan. Line bottom and two sides with non-stick baking paper.

Combine butter and chocolate in large heatproof microwave safe bowl. Microwave uncovered on Medium High for 3-4 minutes, stirring every minute, or until almost melted. Add cocoa and whisk until smooth.

Add sugar and mix well. Add one third of egg and stir to combine. Repeat with remaining egg. Sift the flour over chocolate mixture . Stir gently until just combined.

Pour mixture into prepared pan. Sprinkle Mars Bar over batter and press in slightly. Bake for 60-65 minutes until a skewer inserted into the centre has moist crumbs clinging.

Cool completely in pan (this is the hardest part of the entire recipe! It requires great self control not to devour it immediately) then cut into squares. Very nice on its own, or served slightly warm with whipped cream.


rolled oat chocolate chip cookies

In a word… Scrumptious!

ChocChip Cookies

2 ½ Cups  Rolled Oats

2  Cups Flour
1 tsp Baking Soda
1   tsp   Baking Powder
½ tsp  salt
1  Cup Butter (cubed and softened)
1  Cup Brown Sugar
1  Cup Sugar
1  tbsp Vanilla extract
2  Eggs
3  Cups Chocolate Chips

Preheat Oven to 180®C. Prepare trays with baking paper.

Place small amounts of oats into food processor until they turn to a fine powder.

Sift flour, baking powder, baking soda and salt into a separate bowl.

Place butter, brown sugar, sugar and vanilla in a bowl or electric mixer and beat till blended. Add eggs and mix together.

Add flour mixture to butter and sugar mixture and stir till just blended. Add powdered rolled oats and stir till blended.

Add chocolate chips and stir in. The mixture will be stiff.

Roll into small balls and place on baking trays about 5cm apart. Bake for 10-12 minutes or until cookies are golden brown.

Remove from baking trays to cool then store in airtight container.


chocolate chocolate chip cookies

Chocolate fix anyone? These will do the trick.

250g butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
1/2 tsp. of table salt
1 tsp baking soda
3/4 cup cocoa powder
2 cup all-purpose flour
2 cups chocolate chips

Preheat oven to 180 degrees celcius.

Cream butter, sugar, and brown sugar until it is nice and fluffy. Add both eggs and vanilla and beat for an additional 2 minutes.

Add baking soda, salt, cocoa powder), and flour until cookie batter is well combined. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop batter in clumps (about two tablespoons full) onto a baking sheet lined with baking paper.

Bake for 10-12 minutes until tops of cookies are slightly firm to the touch. You still want the cookies to be soft in the middle so they are gooey and chewy when you eat them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the baking paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

Follow all instructions again from beginning to make a second batch because they were so good that there aren’t any left!!!

chocolate mudcake

I have never been a huge fan of cake. When choosing a sweet dish I would select fruit pies, puddings, slices, ice cream and pavlova ahead of cake (but not all at once!). Lately though I have been giving cake another chance, making more of them, and ordering cake desserts when we are dining out.

Chocolate Mud cake is a must have! A good mud cake is moist and very chocolatey! Slightly warm and served with a dollop of whipped cream… oh heaven! I have been making this recipe for two years now. Every family birthday I get the same request. “Mud cake pleeease!!!!!”

And since I am such a kind generous person I will share this recipe with you.

I’m nice like that.


So here it is. You will need:

1 tbsp fresh lemon juice

1 cup milk

1/2 cup oil

250g dark chocolate

1 cup hot strong coffee

2 cups flour

2 tsp Baking Soda

1 tsp Baking Powder

1 cup Sugar

1/2 cup cocoa

2 eggs

Preheat oven to 180 C. Line the base of a 22cm springform tin with non stick baking paper and spray with non stick baking spray.

Mix the lemon juice with the milk and set aside to sour the milk.

Place oil, chocolate and coffee in a small saucepan and heat gently, stirring often until chocolate melted and the mixture is smooth. Cool.

In a large bowl, mix the sifted flour, baking powder, baking soda and cocoa with sugar.

Mix the eggs with the soured milk, then mix into the cooled chocolate mixture. Pour into the dry ingredients and whisk until smooth.

Place into the prepared tin and bake for one hour. When tested with a skewer fudgy  crumbs will adhere to the skewer. This is the desirable mud cake texture.

Cool for 15 minutes in tin and then turn onto wire rack to cool completely. Split the cake in half and fill the centre with the ganache frosting (I sometimes spread some boysenberry jam on the bottom layer and then the ganache). Replace the top layer and completely cover the cake with the remaining frosting. It will dry to a glossy finish.

For the icing

Place 400g dark chocolate and 1 cup cream in a saucepan. Stir over medium heat until chocolate is melted. Cool then refrigerate 30-40 minutes until a thick spreadable consistency.

Serve. Enjoy. Have some more.

Disclaimer: Try this at your peril. I will not be held responsible for expanding waistlines or the appearance of cellulite.

quick ‘n easy chocolate slice

I make this for my family nearly every week and have done for years. Yet it is still the most requested item in my baking repertoire… and its not even baked!

2 packets plain biscuits

1/4 cup cocoa

125 grams butter

1 can condensed milk

200 grams choc melts

Place biscuits in food processor and process until crumbly. Not too fine, leave some small chunks for texture. Add cocoa.

Place butter in a microwave safe jug. Add condensed milk and warm in microwave until runny.

Mix wet and dry ingredients together and press into lined 20 x 30 cm sponge roll tin.

Soften chocolate in clean, dry bowl either in microwave or over boiling water. Spread over the biscuit mixture.

When set, cut into pieces.