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If you love brookie loaf cake, fudgy brownies, and bakery-style loaf bakes, this recipe is for you. This brookie loaf cake combines a rich brownie base with soft cookie dough for a bake that’s intentionally dense, moist and ultra fudgy. I actually bake this loaf the day before slicing because the texture only gets better – staying soft, rich and chocolatey for days. Sweet, salty and indulgent, this is the only brookie loaf recipe you’ll ever need.
Ingredients
Brookie Loaf Cake
Brownie Layer
- 160g unsalted butter
- 140g dark chocolate (50%-60% cocoa)
- 170g plain (all-purpose) flour
- 20g cocoa powder
- 230g caster sugar
- 60g soft light brown sugar
- 3 medium eggs
- 1 tbsp vanilla extract
- 1/8 tsp salt
Cookie Layer
- 115g unsalted butter, softened
- 80g light brown sugar
- 40g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 160g plain flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 100g chocolate chips
Other items needed
- 100g milk chocolate (cut into chunks)
- Chocolate chips to sprinkle on tops after baking
Instructions
- Cream butter and sugars until just combined (not overly fluffy).
- Mix in egg and vanilla.
- Add flour, baking soda, and salt. Mix until just combined.
- Fold in dark chocolate chunks.
- Chill whilst you make the brownie mix.
- Alternate tablespoon-sized blobs of brownie batter and chilled cookie dough
- Once the loaf tin is half full sprinkle some chunks of milk chocolate on top.
- Add the remaining cookie and brownie mix, adding blobs then sprinkle some more chocolate chunks on top.
- Lightly tap the tin once to level - do not swirl.
- Optional: sprinkle with flaky sea salt.
- Bake at 165°C fan for 50–60 minutes
- Loosely cover with foil after 40 minutes if browning too quickly
- Let the brookie loaf cool completely, then drizzle in melted chocolate and chocolate chips.
Did You Make This Recipe?
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