Brookies, Brownie cookies with walnuts, tasty crunchy cookies full of creamy chocolate and with a delicious walnut flavor.
For the food blog swap of May I got to cook from the blog of Eef, Eef kookt zo, a fellow food blogger and food photographer. So beautiful pictures guaranteed. After a fairly long blog session (yes it was really hard to find the best recipe), I fell in love with Brookies, whereas the best of both worlds, cookies and brownies, combined.
What are Brookies?
With Brookies you combine a brownie in a cookie Or the other way around it is how you look at it. But I can assure you that the best of both worlds is combined. A crispy exterior with a creamy chocolate interior. For an extra crunchy effect and a nice nutty flavor, I added chopped walnuts. And I can really recommend that.
? How many Brookies can you bake with this recipe?
This recipe is enough for 25 cookies. If you are afraid that you will make too many cookies at once and that you will have leftover cookies (which I doubt, because these brookies are too tasty), halve the dough before putting it in the fridge.
Wrap one half with plastic wrap and place it in the refrigerator. Then put the other half of the brownie cookie dough in a freezer bag and keep it in the freezer. This way you can store it up to 3 months and you just need to defrost it before baking.
🎥 Cooking video
Chocolate burns quickly, so be sure to whisk while you’re heating the pan to melt. You can also melt the chocolate au bain-marie. Then you hang a fireproof bowl over a pan of boiling water. Put the chocolate and butter in the pan and let it melt. The latter method takes a little longer, but is less likely to burn.
- Lactose free: You can easily make this recipe lactose free by replacing the butter with the same amount of margarine. Dark chocolate is most times lactose free (always check the packaging carefully for allergens)
- Nut allergy then omits the walnuts. You don’t have to change the rest of the recipe.
- Instead of flour and baking powder, you can also use 100 grams of self-raising flour.
- If you think the cookies get a to intense chocolate flavor, use 400 grams of milk chocolate instead.
- You can also replace the walnuts with almonds or pecans.
- If you don’t have vanilla extract in the pantry, use 1 sack (2 teaspoons) of vanilla sugar instead.
- Before chopping, roast the walnuts in a dry frying pan until they smell nutty. That way they get crispy and get even more flavor.
- As you can see in the recipe, you put the dough in the refrigerator after mixing. This is an important step. It ensures that your cookies do not run out too much when you bake them and that you get a crispy outside and a creamy inside. If you don't, you will get a larger cookie that is very crispy, but doesn't have the brownie texture inside that is so special about this recipe.
- You can keep the dough wrapped in plastic foil for up to 2 days in the refrigerator.
- You can freeze the dough just fine, wrap it in plastic foil and then put it in a plastic bag. This way you can store the dough for up to 3 months.
- The cookies remain tasty for a week in the cookie jar after baking.
- Do not keep the baked cookies in the refrigerator. The structure changes and that is not good.
- You can also freeze the cookies. Pack them in a freezer box or bag. This way they stay good up to 2 months.
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Recipe Brookies - brownie cookies with walnuts
Pas met de knoppen het aantal personen aan.
- 400 grams chocolate dark
- 100 grams butter unsalted
- 3 eggs size L
- 250 grams sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 grams flour
- 25 grams cocoa
- 50 grams walnuts chopped finely
- Chop ⅓ cups (50 grams) chocolate into small pieces and place in a bowl. Stand aside
- In a saucepan, heat the butter and the remaining chocolate over low heat until the chocolate has melted. Stir and allow to cool.
- In a second bowl put the eggs, sugar, vanilla extract, baking powder and salt.
- Blend for 5 minutes until everything is fluffy.
- Using a spatula, mix the flour and cocoa powder into the batter.
- Take the small pieces of chocolate (from step 1) and mix them through the batter with the spatula.
- Spoon the walnuts into the batter.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 180 degrees Celsius.
- Line a baking tray with parchment paper.
- Take a small ice cream scoop (or 2 tablespoons) and scoop small balls of batter on the baking sheet. Keep sufficient distance (about 3 cm) between the cookies, because they will run slightly during baking.
- Bake the cookies for 10 minutes.
- Remove the Brookies from the oven and let them cool for 5 minutes. Then carefully remove them from the baking tray with a spatula and place them on a wire rack.
- Allow to cool further.