Suitable for TM7, TM6, TM5, TM31
Is it a brownie or a cookie? It’s a ‘brookie’! This irresistible hybrid delivers the best of both. Rich, chewy and intensely chocolatey, these crowd-pleasing treats combine fudgy brownie centres with crisp, cookie-like edges in every bite. Developed by the talented chefs at Shadow Baking in Sydney and Adelaide, they’re quick to prep and even quicker to disappear. Made in the Thermomix, the batter comes together effortlessly before being baked into perfectly portioned rounds. Serve warm or at room temperature, ideally with a generous scoop of ice-cream, for an indulgent dessert that feels special yet wonderfully achievable at home.
Ingredients
Method
Preheat oven to 160°C (fan-forced). Line 2 baking trays and set aside.
Insert butterfly whisk. Place eggs and sugar into mixing bowl and whisk 10 min/speed 3. Remove butterfly whisk. Transfer mixture to a bowl. Clean and dry mixing bowl.
Place butter and dark chocolate into mixing bowl and melt 5 min/80°C/speed 2. Return whipped egg mixture to mixing bowl.
Add flour, baking powder, cocoa powder and salt. Stir 2 to 3 times, scraping sides and base to combine, then mix 15 sec/[Reverse]/speed 3.
Add 40 grams of the chocolate chips and fold in gently. Scoop the mixture onto the prepared baking trays using a 50 grams ice-cream scoop, making 15 evenly sized brookies. Gently press the remaining chocolate chips onto the top of each brookie.
Bake for 9 minutes. Remove brookies from the oven and set aside to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Serve as desired, or store in an airtight container.
TIP
We served our brookies with Gelato Messina’s Peanut butter gelato.
This is an edited extract from ‘Thermomix 25th Anniversary Magazine’, issue 5, 2026 – The Collector’s Edition, $14.99.
