Satisfy your craving for fudgy gooey brownie and soft chewy cookies in just one bite with this festive Chocolate Orange Brookie. Sometimes its hard to choose so this recipe gives you the best of both worlds!
WHY YOU’LL LOVE THIS RECIPE
Best of both worlds | When you can decide between a brownie or a cookie, this recipe has you covered. Combining all the best textures of both a fudgy brownie and a chewy cookie in one delicious bite.
Festive flavour | Chocolate orange has become a very popular Christmas flavour thanks to someone named Terry and this Brookie is packed full of chocolate orange flavour.
Great for gifting | Food is the way to anyones heart and these Brookies are a perfect way to show someone you care. Homemade and absolutely delicious, if you make these you can guarantee a spot on the good list for another year.
INGREDIENTS OVERVIEW FOR THIS CHOCOLATE ORANGE BROOKIE
This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.
Unsalted Butter | Butter adds a creamy richness to your bakes ensuring a moist gooey brownie and a soft and chewy cookie. Using unsalted butter allows you to control the amount of salt added in the recipe later. If you only have salted butter, you can use it but leave the salt out later. Use room temperature butter so it’s easier to cream together with the sugar when making the brownie.
Light Brown Sugar and Caster Sugar | Caster sugar gives the brownie some structure (and that shiny, crackly top!) while brown sugar is the key to making brownies and cookies super fudgy and chewy.
Plain flour | We are already incorporating lots of air into the brownie batter by whipping the eggs and the sugar, and we’re creaming the butter and sugar for the cookies which is enough so we won’t need any additional raising agents. Plain Flour as it suggests is perfect as it doesn’t include any additional raising agents like self-raising flour does.
70% Dark Chocolate | The better the quality the more rich and delicious your bake. Ideally you want anything from 70% or above.
Cocoa Powder | Choose a good-quality one for a deeper rich, chocolatey flavour in the brownie.
Large Eggs | Use the best-quality eggs you can find and make sure they are at room temperature.
Vanilla | Vanilla is the secret to all delicious baking. It enhances all the other flavours in the recipe and without it, cookies and brownies tend to taste a bit bland.
Orange zest | Adding orange zest gives these brownies the most delicious kick of orange flavour.
A bar of Aero Orange | Bring the orange flavour and a touch more chocolate into the cookies by adding some orange chocolate. I’ve included a bar of Aero here but you could use an alternative if you wish.
5 RECIPE TOP TIPS
Before you dive in and get baking, check out these top tips to ensure you get the best results.
Whip the eggs and sugar until doubled in size | For the brownie whip the eggs and sugar together until they’ve double in size and are super thick and foamy. This is where all your rise is coming from so you want to incorporate as much air as you can.
Be gentle when folding | Once you’ve got a super thick mixture be so gentle when adding in the chocolate and dry ingredients. Take your time folding them through so you don’t knock out too much air.
Add extra chunks of chocolate | Before you bake add some extra chunks of chocolate on top of the cookie
Bake for 25 minutes ONLY | The secret to the best brownies and cookies is underbaking. It’s what makes them so gooey, fudgy and delicious. The brownie part should still wobble a little in the middle when you take it out of the oven. If it’s wobbling everywhere then it needs another 10 minutes or so.
Chill the Brookie | For the perfect slice, once they’ve cooled to room temperate, chill your brownies in the fridge. This firms everything up a bit more so you get an even fudgier texture and it also makes cutting them into squares much easier.
OTHER BROWNIE & COOKIE RECIPES YOU CAN TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Mince Pie Stars. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!
Chocolate Orange Brookie
Ingredients
Orange Cookie Dough:
- 60 g unsalted butter
- 50 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 70 g plain flour
- 75 g Aero Orange Chocolate chopped roughly
Orange Brownie:
- 160 g unsalted butter
- 160 g 70% dark chocolate
- 3 large eggs
- 225 g caster sugar
- 80 g plain flour
- 40 g cocoa powder
- 1 tsp orange zest
Instructions
For the Cookie:
- Cream the butter and sugar in a large bowl until light and fluffy, then add the egg and vanilla extract and mix well.
- Add the flour and mix through until combined then fold through the Aero® Orange pieces with a wooden spoon or rubber spatula.
- Cover the cookie dough bowl with cling film then leave to one side while you make the brownie batter.
For the Brownies:
- Line a 8×8 brownie tin with non-stick baking paper and preheat an oven to 170℃ fan.
- Melt the butter and chocolate together gently in the microwave or in a bowl set over a pan of simmering water, then leave to cool.
- Whisk the eggs and the sugar together in a stand mixer or with an electric whisk until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.
- Add the plain flour, cocoa powder and orange zest and carefully fold them through until just combined.
- Pour the mixture into the lined brownie tin then push cookie dough balls across the top of the batter. When it bakes, the cookie dough will spread a little and the brownie will rise so you want to leave some gaps so that each bite has a nice mixture of brownie and cookie.
- Bake for 25 minutes in the oven at 170℃ but check after 15 minutes and if you notice the cookie browning more than you want cover the pan with a tent of foil.
- Remove from the oven and leave to cool then cut into 16 slices and serve.
- TIP: For extra fudgey brownies, leave them overnight in the fridge and slice the next day. They’ll be easier to cut and the texture will be fudgy and gooey.
