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

Servings 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.