Brookie Slice - Keke Tapatahi Pihikete Me Te Keke Tiakarete
A hybrid slice that unites cookie dough and brownie, merged in to a fun slice that people of all ages can enjoy!
Servings 20 pieces
Equipment
- 1 x 20 cm Slice tin or Cake Tin
Ingredients
The Biscuit Layer - Te Paparanga Pihikete
- 120 g pata kūteretere (softened butter)
- ½ C (110 g) huka one (caster sugar)
- ½ teaspoon tote (salt, fine)
- 1 teaspoon (5 ml) wanira (vanilla)
- 1 ¼ C (185 g) puehu parāoa noa (plain flour)
- ½ teaspoon 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 teaspoon tote (salt, fine)
- 2 hēki iti (small eggs, size 6)
- ⅔ C (145 g) huka one (caster sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
- ⅓ C (35 g) kōkō (cocoa)
- ½ C (75 g) puehu parāoa noa (plain flour)
- 1 teaspoon 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
Preheat the Oven:
- Preheat the oven to 170 °C bake setting or 170 °C fan bake setting.
- Line a 20 cm square slice tin with baking paper.
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), huka one (caster sugar), tote (salt) and wanira (vanilla) to a medium bowl.
- Whip on high speed for 5 minutes until light and fluffy in colour and texture.
Combine the Whipped Butter and Dry Ingredients:
- Add the puehu parāoa (flour) and pēkana paura (baking powder). Whakawhenumia (combine it together). Once a soft dough forms it is ready.
- Spread the mixture in to the prepared baking tin.
Add the Chocolate:
- 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 if you are using it.
Bake the Cookie Base:
- Bake the paparanga pihikete (biscuit layer) for 15 minutes in the preheated oven.
- Once it is golden, remove it from the oven and set aside as you make the brownie layer.
Melt the Chocolate Mixture:
- Add the tiakarete (chocolate), pata (butter) and tote (salt) in to a small pot and melt gently over low heat.
- Remove it from the heat and allow to cool for 5 minutes.
Whip the Eggs and Sugar:
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a medium sized bowl.
- Whip it on medium - high speed for 3 minutes until the mixture is light in colour and fluffy in texture.
Combine the Eggs and Chocolate:
- Slowly pour in the cooled ranunga tiakarete (chocolate mixture) as you continue to whip on medium speed.
- Once all the tiakarete (chocolate) is incorporated, stop whipping.
Add the Dry Ingredients:
- Sift the kōkō (cocoa), puheu parāoa (flour) and pēkana paura (baking powder) straight in to the chocolate egg mixture.
- Stir it with a whisk just until it is all incorporated and no more.
Add it to the Biscuit Base:
- Pour it on top of the paparanga pihikete (biscuit layer).
Decorate the top of the Brookie Slice:
- Add the remaining tiakarete (chocolate) and pata nati (nut butter), dividing it evenly on top.
- Sprinkle over the kokonati (coconut) and māngohe (marshmallows).
Bake the Brookie Slice:
- Bake in a 160 degree oven for 25 minutes.
- Remove it from the oven and allow it to sit for 10-15 minutes in the tin before slicing in to delicious pieces.
Store the Slice:
- This will keep well in a sealed container for up to a week.