Brookie Slice

Brookie Slice – Keke Tapatahi Pihikete Me Te Keke Tiakarete

This slice always makes me smile. 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? It is a delight of different textures and flavours which you can swap for your favourite things. This is such a good recipe to make with tamariki (children) too! Me tākaro tātou (let’s play)!

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Brookie Slice – Keke Tapatahi Pihikete Me Te Keke Tiakarete

A hybrid of a cookie slice and a brownie merged in to a fun slice that people of all ages can enjoy!

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Prep Time 40 minutes minutes

Servings 20 pieces

Ingredients

The Biscuit Layer – Te Paparanga Pihikete

• 120 g pata kūteretere (softened butter)
• ½ C huka one (caster sugar)
• ½ tsp tote (salt, fine)
• 1 tsp wanira (vanilla)
• 1 ¼ C puehu parāoa noa (plain flour)
• ½ tsp pēkana paura (baking powder)
• 80 g tiakarete parauri (dark chocolate, 50%)
• ¼ C pata nati (nut butter, any nut butter will work)

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 (eggs, size 6)
• ⅔ C huka one (caster sugar)
• 1 tsp wanira (vanilla)
• ⅓ C kōkō (cocoa)
• ½ C puehu parāoa noa (plain flour)
• 1 tsp pēkana paura (baking powder)
• 70 g tiakarete parauri kua tapahia (chopped dark chocolate)

Decorations – Ngā Whakarākei (optional)

• 3 tbsp pata nati (nut butter)
• ¾ – 1 C māngohe iti (mini marshmallows)
• ¼ C 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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