This Brookie slice unites two of our favourite things. It starts with a chocolate chunk cookie dough that is baked in to the base. Add a gooey brownie and top with marshmallows, peanut butter and coconut for a textural overload. Bake it again until hot, melty and golden. The result is a delight of different textures and flavours that you can swap for your favourite things.
This Brookie Slice is a whānau favourite. I don’t always get on board with food trends unless I can see that it is actually a delicious sounding recipe. However, if I said, would you like a slice that combines chocolate chip cookies and brownie, how would you feel? You would feel amazing, right? This is such a good recipe to make with tamariki (children) too! Me tākaro tātou (let’s play)!
The Brookie Slice sounds good, what other slices do you have?
Want a slice but want something with citrus? I dare you to try these two recipes and tell me which one you love the most. They are both divine and hit those citrus notes beautifully. For a simple elegance, check out my Lemon Bars and for slightly more flamboyant, celebrate with this Louise Slice with Chia Jam. Do you want to make a treat for big gathering? This Oaty Caramel Slice goes such a long way and is the paramanawa (snack) with a hot drink and good kōrero (conversation).
No-bake slices:
Do you want a modern version of a Hedgehog Slice? Yeah you do, take a look at my No-bake Hedgehog Slice. If you want to make it a little extra, check out No-bake Hedgehog Slice with Marshmallow. This Chocolate Nut and Seed Slice is also gluten and dairy free and is whipped up in no time! Check out other no-bake slices here. Or if a no-bake layered peanut butter slice is more your vibe, check out my No-bake Peanut Butter Slice, it is so easy and full of exceptional flavour.
Videography and photography taken by Sarah Henderson.
Brookie Slice – Keke Tapatahi Pihikete Me Te Keke Tiakarete
Ingredients
The Biscuit Layer – Te Paparanga Pihikete
- 120 g pata kūteretere (softened butter)
- ½ C (110 g) huka one (caster sugar)
- ½ tsp tote (salt, fine)
- 1 tsp (5 ml) wanira (vanilla)
- 1 ¼ C (185 g) puehu parāoa noa (plain flour)
- ½ tsp pēkana paura (baking powder)
- 80 g tiakarete parauri (dark chocolate, 50%)
- ¼ C (65 g) pata nati (nut butter, any nut butter will work). This is optional and can be removed if you want.
The Brownie Layer – Te Paparanga Keke Tiakarete
- 100 g tiakarete parauri kua tapahia (chopped dark chocolate)
- 80 g pata (butter)
- ½ tsp tote (salt, fine)
- 2 hēki iti (small eggs, size 6)
- ⅔ C (145 g) huka one (caster sugar)
- 1 tsp (5 ml) wanira (vanilla)
- ⅓ C (35 g) kōkō (cocoa)
- ½ C (75 g) puehu parāoa noa (plain flour)
- 1 tsp pēkana paura (baking powder)
- 70 g tiakarete parauri kua tapahia (chopped dark chocolate)
Decorations – Ngā Whakarākei (all optional)
- 3 tbsp pata nati (nut butter)
- ¾ – 1 C māngohe iti (mini marshmallows)
- ¼ C (20 g) kokonati (coconut)
Instructions
The Biscuit Layer – Te Paparanga Pihikete
- Pre-heat the oven to 165 degrees. Line a 20 cm square slice tin with baking paper.
- Add the pata kūteretere (softened butter), huka one (caster sugar), tote (salt) and wanira (vanilla) to a medium bowl. Whip on high for 5 minutes until light and fluffy.
- Add the puehu parāoa (flour) and pēkana paura (baking powder). Mix together until a soft dough forms.
- Spread the mixture in to the prepared baking tin.
- Chop the tiakarete (chocolate) in to large chunks and press in to the top of the dough. Add teaspoons of the pata nati (nut butter) in to the gaps.
- Bake for 15 minutes in a 160 degree oven, remove from the oven and set aside as you make the brownie layer.
The Brownie Layer – Te Paparanga Keke Tiakarete
- Add the tiakarete (chocolate), pata (butter) and tote (salt) in to a small pot and melt gently over low heat. Remove from the heat and cool for 5 minutes.
- Whip the hēki (eggs), huka one (caster sugar) and wanira (vanilla) for 3 minutes until light in colour and fluffy.
- Slowly pour in the cooled ranunga tiakarete (chocolate mixture) as you continue to whip. Once all the tiakarete (chocolate) is incorporated, stop whipping.
- Sift in the kōkō (cocoa), puheu parāoa (flour) and pēkana paura (baking powder). Stir it with a whisk just until it is all incorporated.
- Pour it on top of the paparanga pihikete (biscuit layer). Dollop on the remaining tiakarete (chocolate) and pata nati (nut butter).
- Sprinkle over the kokonati (coconut) and māngohe (marshmallows).
- Bake in a 160 degree oven for 25 minutes. Allow to sit for 10-15 minutes in the tin before slicing in to delicious pieces.
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