2 Apr 2026
Our special broffin recipe combines the richness of a cocoa muffin with the indulgent crackle of a brookie top, delivering two distinct textures in one commercially efficient format. Crafted using SwissBake® Brookie Mix and SwissBake® Crème Cake Base Mix – Cocoa, the dual-bake process creates a defined crust with a soft, layered interior — ideal for premium bakery counters, pâtisseries and dessert businesses.
2 Apr 2026
For Brookie Dough:
SwissBake® Brookie Mix – 1000g
Unsalted Butter (softened) – 260g
Cold Water – 100g
For Cocoa Muffin Batter:
SwissBake® Crème Cake Base Mix (Cocoa) – 1000g
Fresh Eggs (whole) – 350g
Vegetable Oil (neutral) – 300g
Water (room temperature) – 225g
For Brookie Dough: Place the SwissBake® Brookie Mix In a mixing bowl of a planetary mixer fitted with a paddle attachment. Add the water & unsalted butter into the bowl as well. Blend all the ingredients together on low speed for 1 minute. Scrape down the mixture from the sides and bottom of the bowl. Blend again for 4-5 minutes on medium speed until a thick, cohesive dough forms. Place the dough onto a parchment paper or cling film. Shape and roll the dough into tight, uniform cylinders logs approximately 4–5 cm in diameter, wrap securely and freeze for 1.5–2 hours.
For Muffin Batter: Place the SwissBake® Crème Cake Base Mix – Cocoa with water & eggs in a mixing bowl of a planetary mixer fitted with a paddle attachment. Mix on low speed for 3 minutes, scrape the sides & bottom of the bowl, add vegetable oil, and mix on slow speed for 1 minute. Scrape once again and continue mixing on medium speed for 5 minutes.
First Bake: Pre-heat the oven at 170°C to 180°C. Scale and pour 50g to 55g of muffin batter into lined muffin cups (approximately half full) and bake in the pre-heated oven for 10–12 minutes until a semi-firm surface forms while the interior remains underbaked.
Second Bake: Slice the frozen brookie logs into 20g to 25g discs (approximately 1cm thick) and quickly yet carefully place one frozen cookie disc directly onto the center of each half-baked muffin. Press down very lightly just to adhere it to the surface. Immediately return the trays to the oven. Continue baking at 170°C to 180°C for an additional 12 to 14 minutes (bringing the total baking time to the required 22-26 minutes). Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack. The crust will harden as it cools, locking in the gooey interface beneath.
