This one is a bit selfish. I am surrounded swathes of coffee flavoured dessert haters in my life and so, I rarely get to indulge myself in a fat slice of my favourite coffee and walnut cake. I’m known for my addiction to coffee and the last time Hungry Hubby was out of town visiting an old friend, I decided enough was enough and these espresso brookies were born.  Yes, that’s right – a coffee flavoured, cookie-brownie hybrid (not the collective noun for the families which lived in the fictional Brookside Close, on a rather terrible Scouse soap opera, back in the 80’s…).



If you’re a tea drinker or a milky coffee lover, look away now – this recipe isn’t for you. I make no apologies for the intense espresso hit in these brookies. It’s most definitely the dominant flavoured but it is closely followed by the richness of plenty of melted dark chocolate and rounded out with an extra spoonful of vanilla extract. I thought long and hard about writing an alternative to the freshly brewed espresso but decided for once, I’d not encourage fiddling.



Well I say I wont offer a fiddle but actually there is one thing you flat white and latte lovers out there as opposed to the hard core rocket fuel espresso aficionados like me – I used coffee flavoured chocolate chips but subbing these for milky nuggets of white chocolate may increase the appeal of my brookies to the masses.



For me, the thing which sets a brookie apart from a common or garden cookie is the texture – you get plenty of fudge in it’s centre with a puffy exterior that sags and crinkles on cooling. The added bonus is you can pick it up and eat with your fingers as opposed to a rich and gooey brownie which often requires eating from a bowl with a spoon. Not to say that is a bad thing of course but sometimes, you need a little pick me up on the run. And these brookies most certainly satisfy that urge.


The beautiful marble and mango wood serving board my brookies are sitting on is a brand new product form KitchenCraft and if you aren’t serving a batch of freshly baked goods, know that it is perfect to keep you cheese and crackers cool.

Servings: 20 cookies
: 122 kcal
  • 120 g dark chocolate, chopped
  • 1 tbsp cocoa powder
  • 1 large egg
  • 125 g dark brown sugar
  • 2 tsp vanilla extract
  • 1 tbsp freshly brewed espresso
  • 80 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips (dark/white/espresso as liked)
  • 50 g soft butter
  1. Preheat oven to 180˚C.

  2. Melt the dark chocolate, butter and espresso together over low heat in a saucepan then take off the heat. 

  3. Stir in the vanilla and beat in the egg and dark brown sugar.

  4. Mix in the flour and baking powder then fold in your chocolate chips.

  5. Take rounded tablespoonfuls of batter and drop onto a lined cookie sheet - you may need to use two trays as they need a couple of inches space to allow for some spreading on baking.

  6. Bake for approximately 8 minutes by which time they will have puffed and spread a little. They will have a dry surface but a hint of wibble in the middle showing their centres are going to be nice and fudgy when cool.

  7. Cool on the tray for 10-15 minutes before transferring to a rack to finish cooling.

Recipe Notes
  1. These keep very well and even get better for keeping for a day or two in an airtight tin.
Nutrition Facts
Amount Per Serving
Calories 122 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 28mg 1%
Potassium 88mg 3%
Total Carbohydrates 15g 5%
Sugars 10g
Protein 1g 2%
Vitamin A 1.7%
Calcium 2.9%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.


Blogging Matters

As a new addition to Every Nook & Cranny, from time to time you will see an extra little something after the recipe under the heading of Blogging Matters. It might be a helpful hints I’ve discovered which will help fellow bloggers or some new feature to tell all my readers about.

Today I just want to tell you about my new subscription service – it is provided by a new company called PostMatic and I cannot recommend them highly enough. For readers, they make the conversation between the blogger and their reader so much easier as all you have to do is subscribe to the blog and when you get your email update, reply to the email.

No more proving you aren’t a robot spammer with repeated failed attempts to login that drive even me as a blogger potty on other people’s blogs! You can reply to my posts, follow me on Facebook, search my blog and rummage through my my post popular posts right in your email! I mean, come on – tell me that isn’t fantastically easy? The one thing everyone blogger wants is for their readers to engage them in conversation about their posts.

So make sure you subscribe to the blog to make sure my latest recipe is pinged straight to your inbox as soon as I hit the publish button and lets get talking. If you put the coffee on, I’ll bring the brookies x

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By | 2018-02-18T20:27:00+00:00 June 13th, 2015|Categories: Chocolate, Cookies, Home Baking|Tags: , , , , , , , , , |10 Comments


  1. Maureen Irvine 13/06/2015 at 09:29 - Reply

    Oh I would keep the bookies as they are and have them with a latte for the milk ‘hit’!

  2. Jason 13/06/2015 at 15:03 - Reply

    Hey Jodie!

    Thanks for the shout-out. I hope your readers enjoy the new conversations that will be possible on your site.

    There are still a few little bugs I see with how your theme works with Postmatic – specifically the share icons at the end of the posts. We’ll work on cleaning those up on our end. More soon!

    Thanks again,

    • Just Jo 14/06/2015 at 09:58 - Reply

      Hi there Jason – thanks for stopping by the blog itself. The share icons are on the list of blog jobs for today from my side too so I’ll have a tinker as well!

  3. fiona gray 13/06/2015 at 16:35 - Reply

    Wow, must make these soon. I love the idea of a Brookie and I would have an excuse to eat more of these due to my hubby not being a coffee lover, the downside would be having to make him something he would prefer.
    the only thing is I don’t think I’ve ever seen coffee flavoured chocolate chips, where do I find these?

    • Just Jo 13/06/2015 at 17:13 - Reply

      It’s a bit unfair as its from a little local artisan chocolatier that makes all manner of flavour. Caramel, cappuccino, strawberry and orange are my favourite ones. I’m very much enjoying munching through these as hubs can’t stand them. Maybe yours would prefer my strawberry or chocolate milkshake cookies – both on the blog :)

  4. I am actually obsessed with brookies!! I have never made them myself (whyyy???) but my boss used to make them all the time and I just couldn’t get enough. Yours looks amazing!!

    • Just Jo 14/06/2015 at 06:33 - Reply

      Well these are nice and easy as you just need a saucepan and a spoon to make, so get baking girl! And thank you :D

  5. Ann 16/06/2016 at 11:58 - Reply

    That looks like a cookie I can eat right now. Not too hard and soft in the middle :-) since I just got braces on my old age ;-)
    thanks for the great recipe and by the way for your super blog I love a lot (and I don’t comment enough on).

    • Just Jo 17/06/2016 at 12:42 - Reply

      Aw you’re more than welcome Ann and thanks for stopping by. Braces huh? I don’t envy you! xx

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