BOSH! Brookie

BOSH! Brookie

Right, this one is properly dangerous to have in the house. A Brookie is the lovechild of a brownie and a cookie, and honestly we're not sure why it took us this long to make a plant-based version because it is absolutely incredible. You get that deep, fudgy chocolate brownie layer marbled together with soft, chewy cookie dough, and the two just melt into each other in the most satisfying way. We've made this for friends who weren't even sure they liked vegan baking and the tin was empty before we could get a second slice. Make it this weekend, trust us on this one.

Cook: 40 min
Serves 8

Before You Start

  • Preheat oven to 200°C
  • 20cm brownie tin greased & lined with baking paper
  • 2 mixing bowls
  • Almond milk & melted coconut oil measured (per packet instructions)
  • Melted plant-based butter measured (per packet instructions)

Ingredients

  • 1 packet of BOSH! Brownie Mix
  • 1 packet of BOSH! Cookie Mix
  • almond milk (amount stated on packet)
  • melted coconut oil (amount stated on packet)
  • melted plant-based butter (amount stated on packet)
  • 3 tbsp creamy peanut butter
  • handful of roasted peanuts
  • handful of raspberries

Method

1

Make your batter

  • Follow the packet instructions to create the cookie batter and brownie batter in two separate bowls (we used almond milk instead of water stated on packet and melted coconut oil instead of vegetable oil for the brownie).
  • Add a little more almond milk to each mixing bowl until you reach a loose consistency, similar to that of thick custard
2

Marble your Brookie

  • Pour the brownie batter into the lined brownie tin before adding spoonfuls of the cookie mixture on top.
  • Use the base of a spoon or a small teaspoon to swirl the cookie mixture through the brownie to create a marble-like consistency.
3

Cook your Brookie

  • Place in the oven and bake for 30 minutes, or until risen and cooked through. Leave to cool a little before adding ingredients on top.
4

To serve

  • Once ready to serve, drizzle creamy peanut butter over the top before topping with a sprinkle of peanuts and raspberries.

Tips & Variations

  • Get the consistency right: Both batters should be loose, like thick custard. If either one feels stiff, just add a splash more almond milk and give it a good mix before you layer them up.
  • Don't over-swirl: When you marble the two batters together, less is more. Two or three big swoops with a skewer or knife is enough. Over-mixing means you lose the distinct layers and it just becomes one colour.
  • Let it cool properly: We know it's hard to wait, but cutting into this while it's still warm means it'll fall apart on you. Give it at least 20 minutes in the tin before slicing and you'll get those clean, gorgeous layers.

Why This Works

The trick here is getting both batters to a similar loose consistency before you marble them, so they bake evenly and you don't end up with one layer overcooked and the other still raw. We found that swapping in almond milk and melted coconut oil for the brownie mix adds a subtle richness that makes it taste genuinely homemade rather than straight from a packet. The marble effect isn't just pretty either, it means every single bite has a bit of both worlds.