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.

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.



I have had this recipe in my recipe file for ages. Why didn’t I make them earlier? They are delicious!

220 g softened butter
1 ½ cups sugar
2 eggs
2 tsp vanilla extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt

For rolling cookies
2 tbsp sugar
2 tsp ground cinnamon

Preheat the oven to 200 degrees Celsius.

Cream together the butter, sugar, eggs and vanilla extract until really soft and creamy.

Mix the dry ingredients together in a separate bowl, and then add slowly to the wet ingredients.

Roll teaspoonfuls of cookie dough into balls and then roll in the sugar and cinnamon mixture.

Place balls of dough well spaced on a baking sheet and place in the oven for 6-8 minutes. The cookies should flatten out and crack on the surface.


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!!!