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Brownie + Cookie = Brookies

Serves 15

Hands-on time: 30 minutes

Hands-off time: 40 minutes


240g (1 cup) Flora Plant BUTTER, at room temperature

¼ cup cocoa powder

1½ cups white granulated sugar

3 extra large eggs

2 cups (250g) cake flour, sieved

¼ cup (60g) milk chocolate chips


1. Preheat your oven to 180°C and line a square 23cm baking dish with baking paper.

For the brownie batter:

2. In a medium-sized, microwave-safe bowl, melt ¾ cup (180g) of the Flora Plant BUTTER in the microwave in 10-second intervals until melted. *Chef’s Tip: Plant-based butter is great for baking and is lower in saturated fats!

3. Add the cocoa powder, 1 cup of sugar and 2 eggs to the bowl before whisking until smooth.

4. Fold 1 cup of flour into the mixture until fully incorporated and a rich chocolaty batter forms. Pour the batter into the prepared baking dish and set it aside until needed. *Chef’s Tip: Resting your brownie batter ensures a crisp outside and gooey centre.

For the cookie dough:

5. Add the remaining ¼ cup (60g) plant butter and ½ cup sugar to a medium bowl. Use an electric whisk to cream the mixture until it turns a pale-yellow colour.

6. Add the remaining egg and whisk until well combined.

7. Add the remaining 1 cup (125g) of flour and the milk chocolate chips. Fold until a cookie dough forms.

8. Spoon the cookie dough in dollops onto the brownie batter before spreading it into an even layer. Creating your layered brookies. Bake the brookies for 25-30 minutes or until golden brown and fragrant.

9. Remove the brookies from the oven and allow them to cool for 20 minutes before cutting them into even-sized squares. Serve and ENJOY! *Chef’s Tip: These decadent brookies make the perfect gift!


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