Brookie (Cookie Brownie) — a plant-based British recipe by BOSH!
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Brookie (Cookie Brownie)

Okay, we're just going to say it. The brookie might be the greatest dessert we've ever made. It's the best of both worlds: a fudgy, deeply chocolatey brownie base topped with a thick, chewy cookie layer, all baked together into one ridiculously good traybake. We genuinely couldn't decide between making brownies or cookies one afternoon, so we just did both. Honestly, it's a decision we've never looked back on. The whole thing comes together in about 65 minutes, and the result is something that will absolutely disappear at any gathering. Make it tonight; trust us.

Cook: 65 min
Serves 8

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • 2x small bowls
  • 2x large mixing bowls
  • Almond milk + apple cider vinegar mixed & left to thicken for at least 30 minutes

Ingredients

  • 250ml almond milk
  • 1 tsp apple cider vinegar
  • 400g plain flour
  • 2 tsp baking powder
  • 8 tbsp cacao powder
  • 500g soft brown sugar
  • 200ml melted plant-based butter
  • 150ml almond milk
  • ½ tsp apple cider vinegar
  • 220g plain flour
  • 1 tsp baking powder
  • 300g soft brown sugar
  • 100ml melted plant-based butter
  • 100g dark chocolate chips
  • Pinch of sea salt

Method

1

Make the buttermilk

  • In two small separate bowls, mix together the almond milk and apple cider vinegar for the brownies and cookies
  • Leave both to one side for at least 30 minutes to thicken
2

Once the buttermilk has thickened, make the brownie batter

  • In a large mixing bowl, stir together the flour, baking powder, cacao powder and brown sugar until there are no lumps
  • Add the melted plant-based butter and buttermilk, mix again until a smooth batter forms
  • Assemble the brownie by pouring the brownie batter into the lined baking tray and even out using a spoon
3

Make the cookie batter

  • In a large mixing bowl, stir together the flour, baking powder and brown sugar until there are no lumps
  • Add the melted plant-based butter and buttermilk, mix again until a smooth batter forms
  • Finally, stir through the chocolate chips and a good pinch of sea salt flakes
4

Marble the cookie batter through the brownie

  • Pour the cookie batter on top of the brownie mixture and marble it through using a spoon.
5

Time to bake

  • Bake the brownie/cookie in the oven for 35-40 minutes until cooked but still a little cookie in the middle

Tips & Variations

  • Get the layers right: Pour the brownie batter in first and make sure it's spread all the way to the edges before you add the cookie dough on top. We find using your hands to flatten the cookie layer works better than a spatula, it's a bit messy but much easier.
  • Don't overbake: Pull it out when the edges look set but the middle still has a very slight wobble. It firms up as it cools and that's how you get that proper fudgy texture rather than a dry traybake.
  • Add something extra: Henry always presses a few chunks of dark chocolate into the top of the cookie layer before it goes in the oven. It melts slightly and looks brilliant. A pinch of flaky sea salt on top right before serving is also a game changer.

Why This Works

The trick here is the vegan buttermilk. Letting the almond milk and apple cider vinegar sit and thicken for at least 30 minutes is what gives both layers that tender, moist crumb you'd expect from a classic bake. It's a simple step but it makes a huge difference, and we find it's the thing most people skip when they're in a rush. Don't skip it.