Nut butter cookie brownie (Brookie)
Combining your favourite sweet treats into one decadent slice. The dark chocolate and almond brownie base is topped with milk chocolate chunk cookie clusters and dollops of nut butter.
Ingredients
Method
Ingredients
- 200g dark chocolate, roughly chopped
- ¼ cup coconut oil
- 3 eggs
- 1 cup caster sugar
- 1 cup ground almonds
- ¼ cup cocoa powder
- 125g butter, softened
- 1 ½ Tbsp condensed milk
- ½ tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 60g cups milk chocolate, roughly chopped
- ¼ cup smooth nut butter of your choice
- Flaky sea salt
Method
- Preheat your oven to 180°C fan bake. To make the brownie mixture, place 125g dark chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second increments until melted, stirring between.
- In a large bowl, whisk the eggs and three quarter cups of sugar until light and fluffy. While mixing, stream the chocolate mixture into the eggs until well combined. Add almonds and sift in the cocoa. Fold until just combined and transfer into a lined square cake tin.
- To make the cookie mixture, beat the butter and remaining sugar until light and fluffy. Add the condensed milk and vanilla. Mix until well combined. Sift in the flour and baking powder. Stir until just combined, then fold through milk chocolate.
- Add spoonfuls of the cookie dough mixture on top of the brownie mixture and dollop over the nut butter. Place in the oven to bake for 40 minutes or until a skewer inserted in the centre comes out clean.
- Leave to cool for 20 minutes in the tin, before transferring to a wire rack to cool completely. Garnish with flaky sea salt. Slice as desired and serve.