Fathers’ Day 2021 - Bake a Brookie

Bake a Brookie

Fathers’ Day at Stanmore Public is usually a big thing! We make presents for our Dads and usually we have a barbecue breakfast where we thank them for everything they do for us, like... packing our lunches, helping us with homework, cooking for us, comforting us when we’re sad, tidying up after us, taking us places, telling truly dreadful jokes... all of the things.

This year, we can’t all be together. And though we could try to get together by Zoom… well, who wants an extra Zoom right now? Nobody!

SO!!! This year we’re concentrating on something awesome Dads and kids can do together at home. And the great news is that local chef and gold star Stanmore Dad Gavin Carfax-Foster has designed a recipe especially for Stanmore Public. It is easy to make and a guaranteed Dad-pleaser.

It’s Dad’s Brookie! What is a Brookie? Well, it is half-brownie, half-cookie, incorporating the very best properties of each in a chewy, chocolatey little disc of deliciousness. If you're a Brookie Rookie, don’t fret! Gavin and his EXTREMELY HELPFUL children, Archie and Indiah, are on hand in this video to show you exactly how to proceed. You don’t need much - just a bowl, a pan, a spoon, a tray, a mixer, an oven and a deep commitment to chocolate. The Brookie is delicious on its own or can be turned into a Brookie Ice Cream Sandwich for the ultimate in Fathers’ Day indulgence. 

So this Fathers’ Day, get cracking with Dad and make Brookies! Or give him a lie-in and make them for him as a surprise! Take some photos (of the cooking and the eating) and send them to us by following the link below. And don’t forget to clean up afterwards so Dad doesn’t have to!

Thank you to all our wonderful Stanmore Dads, especially the teaching Dads who are looking after their own families as well as ours in lockdown. We love you all and can’t wait to be together again!

Oh and by the way, Mr Miller - Stanmore’s First Dad - says it's okay to eat dessert for breakfast just this once, don’t you Mr Miller? Just don’t tell Miss Dimitra!




  • 100g caster sugar
  • 100g brown sugar
  • 300g dark (70%) chocolate, chopped
  • 60g unsalted butter, chopped
  • 45g plain flour
  • 1/2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 2 medium eggs
  • 1 tub of Dad’s favourite ice-cream


  1. Place chocolate and butter in a heatproof bowl set over a saucepan of lightly simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth. Set aside to cool slightly.
  2. Place sugar and eggs in a stand mixer fitted with the whisk attachment, or using electric beaters, whisk for 4 minutes on high speed until thick and doubled in volume.
  3. Stop the mixer and add melted chocolate mixture, and whisk stopping occasionally and scraping down the side of the bowl, until well incorporated. On a low speed mix in the dry ingredients and whisk until just combined.
  4. Place in the fridge for 30 minutes to an hour to stiffen the mixture slightly.
  5. Preheat oven to 180°C (fan-forced). Line 3 large baking trays with baking paper. Working quickly, place 6 tablespoon sized dough balls well-spaced on each prepared tray.
  6. Bake trays, 1 at a time, for 10-12 minutes or until cookies are shiny and crackled. Allow to cool for 10 minutes on trays, then transfer to a wire rack to cool completely.
  7. The Brookies can be served as they are, but to make the ultimate chocolate ice cream sandwich make sure the Brookies are completely cool. An hour before serving, pick out matching pairs of Brookies, and place the pairs lined up together with the underside facing up. Prepare a paper lined tray and some space in your freezer.
  8. Working quickly so the ice cream doesn’t melt, place a generous scoop or two of ice cream into the centre of the Brookie, not to close to the sides, and use the matching Brookie to sandwich it down, pressing gently but evenly, to make the perfect ice cream sandwich. Use a spatula or butter knife to even the sides.
  9. Place back in the freezer to set them again, until required. Serve with a dusting of icing sugar.
TIP: If using milk chocolate, reduce the amounts of brown and castor sugar for this recipe.









Gavin is a Stanmore parent and Culinary Director at Dedes Waterfront Group restaurants. During lockdown 2020 he started serving his restaurant quality cuisine to the Stanmore community via his Westbourne Lane pop-up, helping to keep his chefs employed while the restaurants were closed. In lockdown 2021 he has reopened the popular pop-up helping, once again, to brighten up the takeaway choices for locals. Visit his socials and website by following the links below. And don’t forget to try some of Gavin’s dishes yourself, you won’t regret it!