Brookies

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"Not quite a brownie, not quite a cookie … these are absolutely delightful if I do say so myself. I first discovered the ‘brookie’ when I was working in a shared office space and one of the other businesses was selling brookie sandwiches. All of the rejected unfilled brookie halves went into a communal cookie tin. Suffice to say, it was a rare day that I went without indulging. Brownies are great, don’t get me wrong, but for me they are laced with a serve of guilt – rich, fudgy and definitely not an everyday treat. Whereas a brookie and a black coffee? I could get used to that, every single day." – Emelia Jackson

Ingredients

360 g good-quality dark chocolate (minimum 60%)
50 g unsalted butter
3 eggs
150 g caster sugar
75 g light brown sugar
60 g cornflour
1 t vanilla extract
1 t salt
For the spiced cookie buttercream:
150 g unsalted butter, softened
300 g Biscoff spread
200 g icing sugar
1½ T full-cream milk
1 t vanilla extract
¼ t sea salt

Cooking Instructions

1. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper or silicone baking mats.
Combine the chocolate and butter in a microwave-safe bowl and cook on medium in 60-second intervals, stirring in between, until completely melted. Set aside to cool completely.

2. Using an electric mixer fitted with the paddle attachment, beat the eggs and sugars until light and creamy and tripled in volume. Fold in the melted chocolate mixture, cornflour, vanilla and salt.

3. Drop tablespoons of the dough onto the baking trays, leaving plenty of room for spreading.

4. Bake the brookies in batches for 10–13 minutes or until puffed up and cracked on the surface. Allow them to cool completely on the trays (if you try to move them while warm, the bottoms can tear off).

5. Make the buttercream by creaming the butter and Biscoff spread in the mixer fitted with the paddle attachment for 2–3 minutes or until smooth and aerated. Add the icing sugar, milk, vanilla and salt and mix for 2–3 minutes or until the buttercream is smooth and luxurious.

6. Fill a piping bag with the buttercream and pipe a 1 tablespoon mound onto half of the brookies before sandwiching them with the rest of the brookies.

Cook's note: Choose your own brookie adventure by using a different buttercream for the filling.

This is an extract from First, Cream the Butter and Sugar: The essential baking companion by Emelia Jackson (Murdoch Books). Photography by Armelle Habib.

Find more biscuit recipes here.