The best of both worlds in one bite... and we have the recipe!
Is it a brownie? Is it a cookie? Nope, it’s a brookie!
Two classic treats it one, ‘brookies’ are bars made from marbled layers of fudgy brownie batter and cakey chocolate chip cookie dough, and oh my gosh, where have they been all our life?!
Well, thanks to Steph Eggleton, a Geelong strength coast and Accredited Sports Nutritionist, we now have our hands on the damn tasty recipe for these unholy creations, perfect for some lockdown baking.
Steph, who is passionate about all things sweet and salty, began her fitness journey four years ago after developing a fairly negative relationship with food from a young age.
“My weight and body image is something I have struggled with my entire teen/adult life, yo-yo dieting for as long as I can remember, following fad after fad. I got to a very low point in my life, riddled with anxiety and depression, I had completely lost who I was.
“After a scan in December 2016 revealed I was almost 50% body fat, I finally realised something had to change as my health was in serious danger. Although it still took years to get to the stage I am at now, I finally feel like me again. 20 kilos down now, my mental health, relationship with food and my relationship with myself is exponentially better and only improving day by day.”
With health back on her side and armed with a wealth of knowledge, Steph’s determined to continue growing, educating others about body composition and the endless benefits associated with improving your diet. And the best part about Steph is that she is an advocate for people having the best of both worlds and still achieving their goals at the same time.
Working as an online nutritional coach, Steph runs the Instagram account Salt and Sugar which shares a bunch of rich, decadent recipes for those moments of indulgences, plus healthy, easy to go recipes to keep people on track to their goals.
And so, in championing those little indulgences, Steph has shared her insanely delicious and decadent Brookie Bar recipe.
And you know what makes these even better? There’s Nutella and Caramilk hidden inside.
There are a lot of ingredients but Steph promises they are so damn easy to make! The key to these bad boys is to bake them until the cookie is brown on top and you see the brownie rise on the sides but both are still gooey inside.
What you will need
– 140g Almond Butter
– 55g Butter, Melted (I used Nuttelex)
– 85g Pure Maple Syrup
– 50g Brown Sugar
– 20g Cocoa Powder
– 1 Whole Egg
– 1/2 tsp Baking SODA
– 50g Milk/Dark Choc Chips
– 50g Nutella
– Pinch of Salt
– 30g Olive Oil
– 25g Butter, Melted (Again, I used Nuttelex)
– 100g Brown Sugar
– 1 Whole Egg
– 1 tsp Vanilla
– 150g Almond Flour (meal will work, just adds a gritty texture)
– 55g GF Flour/Oat Flour
– 60g Caramilk, chopped into chunks
– 1 tsp Baking SODA
– Pinch of Salt
How to Bake!
1. Preheat oven to 180c degrees and line square baking tin with baking paper
2. Place all brownie layer ingredients (except for Nutella and choc chips) in a large mixing bowl and mix until well combined. Fold in choc chips.
3. Place brownie mix in baking tin and push towards edges until levelled out
4. Slightly heat up Nutella until runny and place on top of the brownie, lightly swirl into brownie mix and set baking dish to the side
5. In a large bowl combine olive oil, butter, egg, vanilla, brown sugar and mix until thoroughly combined
6. Add in both flours, baking soda and salt and mix until a dough like texture forms
7. Add in chopped up Caramilk and mix
8. Take balls of dough, flatten out in your hand and add to the top of the brownie (this does not have to be perfect or cover every inch of it, just majority)
9. Once you have completed that with all dough, place in the oven for 25-30 minutes or until brown on top and soft in the centre
10. Wait until it fully cools before cutting (the hardest step but I promise it’s worth it or you will have a mess on your hands… trust me I know 😂)
11. Drizzle with some Nutella and caramilk and enjoy!!
You can follow Steph and her recipes via Instagram here.