Dark Chocolate & Walnuts Brookie

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Brookie? It’s a casp between a cookie and a brownie. Yes sir! Yes Ma’m! That exists.

Deliciousness of a cookie and the chewiness of a brownie. Can you ask for more, when that comes together?


I have adapted this recipe from Martha Stewart. If I may say so, I am slowly becoming a Martha Convert. There was a time, when I had a preconceived notion about Martha which wasn’t very pleasant for some reason (my apologies to her fans). But slowly and slowly I am becoming a fan of her baking recipes. They are simple (most of the time), made with easily available ingredients and always successful. 

Another special thing with this recipe is that I am visiting Angie’s Fiesta Friday after along gap. I hope that lovely co-hosts Kaila and Jenny get a glimpse of it and enjoy as much my family enjoyed these! 

Look at the wonderful brownie like texture inside the delicate cookie shell. Amazing! Isn’t it?

A good walnut chocolate brookie is best eaten with a cup of cold milk! Agree?

For original recipe, click on this link!
This is how I adapted it!

Dark Chocolate & Walnut Brookies

  • Servings: 24-25 cookies
  • Difficulty: easy
  • Print


Kitchen Equipments Required

Chopping board, 2 baking sheets, parchment or butter paper, 1 big mixing bowl, 1 medium bowl, 1 microwave safe bowl, electric beater, oven, fork.


All purpose flour / Maida – 1&3/4 cups

Dark coco powder – 1/2 cup, unsweetened

Baking Soda – 1/2 tsp

Salt – 1/2 tsp

Chocolate chips – 1 cup

Butter – 8 tbsp, unsalted

Sugar – 1&1/2 cups

Eggs – 3 medium

Vanilla essence – 1 tsp

Walnuts – 1 cup, roughly chopped


1. Preheat oven to 325*F / 180*C. Line the baking sheets with parchment papers.

2. Take the medium bowl and add flour, cocoa powder, baking soda, and salt in it and set aside. 

3. Take the microwave safe bowl and add chocolate chips with butter in it. Microwave for 30-45 seconds. Take the fork and mix well.

4. Transfer chocolate mixture to the big bowl. Add sugar, eggs, and vanilla and mix on medium speed until combined. 

5. Reduce speed to low and gradually mix in flour mixture. Fold in walnut pieces.

6. Scoop batter using a big spoon and place 2 inches apart on parchment-lined baking sheets. 

7. Bake until Brookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. 

Note – Brookies can be stored in an airtight container at room temperature for up to 3 days.

Enjoy this yummy treat over the weekend.


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  1. A COOKIE AND A BROWNIE… That is one divine combination. I like howe even though you’re becoming a Martha fan, you still keep your recipes true to yourself. Thank you so much for brining these to the fiesta this week; they are absolutely mouthwatering. Hope you had a fantastic weekend as well.

  2. These look incredibly delish, Sonal! I love cookies and brownies so I am sure I would love these, too. It’s nice to see you here, btw. 🙂 I hope you are having a great time. xx

  3. Oh my, those brookies look very tempting! I have never heard of brookies either, but they certainly look like something my family and I would love! And with those basic ingredients, I would not have to search very hard to have everything I need. I definitely want to give them a try. Thank you for bringing them to Fiesta Friday!