Brookie loaf cake
It’s moist, it’s chewy, it’s gooey and it’s EGGLESS, has a layer of buttery brookie and decadent chocolate brownie on top.
Ingredients
For the cookie layer:
- 160 gm butter
- 60 gm castor sugar
- 80 gm brown sugar
- 250 gm flour
- 6 gm baking soda
- 40 ml boiling water
- 150 gm chocolate chips
For the cake layer:
- 120 gm flour
- 60 gm cocoa powder
- 1 tsp baking soda
- 130 gm castor sugar
- 200 ml milk
- 1 tsp vinegar
- 100 ml Vegetable oil
- Chocolate chips, to sprinkle
Instructions
For the cookie layer:
- Preheat the oven to 180 degrees. Line a 9x5inch loaf tin with baking paper and grease with butter.
- Start by preparing the cookie layer.
- Cream together the butter and sugars.
- Fold in the flour.
- A small bowl, Mix together the baking soda and boiling water until foamy.
- Add this into the flour and butter mix, and fold well.
- Lastly, mix in the chocolate chips.
- Spread a 1.5inch layer of cookie dough into the loaf pan. Don’t worry if you have extra, you can roll them out into balls and bake separately to make cookies.
For the cake layer:
- Sift together the flour, baking soda and cocoa powder into a large bowl.
- Mix in the sugar.
- Add the milk, oil and vinegar and fold to combine.
- this batter over the cookie dough layer, and fill until the pan is full ¾ of the way.
- Sprinkle over some chocolate chips.
- Bake for around 30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before demoulding and slicing.
- This cake is best served warm with a scoop of ice cream. 🥰
