360g (12¾ oz) good-quality dark chocolate (minimum 60%)
50g (1¾ oz) unsalted butter
3 eggs
150g (5½ oz) caster (superfine) sugar
75g (2¾oz) light brown sugar
60g (2¼ oz) cornflour (cornstarch)
1 teaspoon vanilla extract
1 teaspoon salt
150g (5½ oz) unsalted butter, softened
300g (10½ oz) Biscoff spread (also known as speculoos spread; available at supermarkets)
200g (7 oz) icing (confectioners’) sugar
1½ tablespoons full-cream milk
1 teaspoon vanilla extract
¼ teaspoon sea salt

Not quite a brownie, not quite a cookie… these are absolutely delightful, if I do say so myself. I first discovered the ‘brookie’ when I was working in a shared office space and one of the other businesses was selling brookie sandwiches. All of the rejected unfilled brookie halves went into a communal cookie tin. Suffice to say, it was a rare day that I went without indulging. Brownies are great, don’t get me wrong, but for me they are laced with a serve of guilt – rich, fudgy and definitely not an everyday treat. Whereas a brookie and a black coffee? I could get used to that, every single day.

View the recipe collection here


1.Preheat the oven to 180°C (350°F).
2.Line two baking trays with baking paper or silicone baking mats.
3.Combine the chocolate and butter in a microwave-safe bowl and cook on medium in 60-second intervals, stirring in between, until completely melted. Cool completely.
4.Using an electric mixer fitted with the paddle attachment, beat the eggs and sugars until light and creamy and tripled in volume.
5.Fold in the melted chocolate mixture, cornflour, vanilla and salt.
6.Drop tablespoons of the dough onto the baking trays, leaving plenty of room for spreading.
7.Bake the brookies in batches for 10–13 minutes or until puffed up and cracked on the surface.
8.Allow them to cool completely on the trays (if you try to move them while warm, the bottoms can tear off).
9.Make the buttercream by creaming the butter and Biscoff spread in the mixer fitted with the paddle attachment for 2–3 minutes or until smooth and aerated.
10.Add the icing sugar, milk, vanilla and salt and mix for 2–3 minutes or until the buttercream is smooth and luxurious.
11.Fill a piping bag with the buttercream and pipe a 1 tablespoon mound onto half of the brookies before sandwiching them with the rest of the brookies.

Images and text from
First, Cream the Butter
and Sugar by Emelia
Jackson, photography
by Armelle Habib.
Murdoch Books
RRP $69.99.