Brookie: Brownie and Cookie in One Dessert That Always Works

Brookie is one of those desserts where you do not have to choose between a brownie and a cookie. On the bottom, there is a juicy chocolate layer. On top, there is soft cookie dough with chocolate chips. The result is a rich-looking dessert that cuts beautifully into squares and has that “just one more piece” effect.

Two Desserts in One

Brookie: Brownie and Cookie in One Dessert That Always Works

Brookie is an American hybrid between a brownie and a chocolate chip cookie. On the bottom, there is a soft, dense and chocolatey brownie layer. On top, there is cookie dough with chocolate chips. When they bake together, you get the best of both worlds: a fudgy center and a lightly crisp cookie top.

Yield 12 to 16 pieces

Time about 55 minutes

Pan about 20 × 20 cm

Difficulty easy

Why it works: the brownie layer stays juicy because it is protected underneath, while the cookie layer bakes nicely on top. It is the perfect dessert for anyone who would love to bake two things but only has the energy for one.

Jump to section: What is a brookie? Ingredients Method Tips Serving FAQ

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What is a brookie?

A brookie is a dessert that brings together two very popular classics: brownie and cookie. The name comes from brownie and cookie, and the result is a dessert cut into slices or squares. It is not a cake, not a regular cookie and not just a brownie. It sits somewhere in between, which makes it great for gatherings, holidays, dessert platters or anytime you want to bake something simple but still a little special.

The best brookie is not dry. The bottom layer should stay soft, chocolatey and slightly dense, while the top cookie layer should have enough structure to bake nicely and cut cleanly. If you bake it for too long, you lose the main charm. A brookie should be baked, but not dried out.

Brownie layer

Dark, soft, chocolatey and dense. It gives the dessert moisture and depth.

Cookie layer

Lighter, buttery and filled with chocolate chips. It adds the cookie flavor and a beautiful contrast.

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Ingredients

The ingredients are divided into two parts because we are making two layers. First the brownie base, then the cookie dough. It is not complicated, it just needs a little organization.

For the brownie layer

• 120 g butter
• 120 g dark chocolate
• 120 g sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 70 g all-purpose flour
• 20 g cocoa powder
• 1 pinch of salt

For the cookie layer

• 100 g softened butter
• 80 g brown sugar
• 40 g white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 160 g all-purpose flour
• 1/2 teaspoon baking powder
• 1 pinch of salt
• 100 g chocolate chips or chopped chocolate

Tip: for a deeper flavor, use dark chocolate with at least 50% cocoa. If you want a sweeter, more kid-friendly version, you can replace part of the dark chocolate with milk chocolate.

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Method

Brookie is prepared in two parts. First you make the brownie batter and spread it in the pan, then you add the cookie dough on top. The main thing during baking is not to overbake it, because the center should stay juicy.

Preheat the oven to 175 °C. Line a baking pan, about 20 × 20 cm, with baking paper. Let the paper come slightly over the edges so you can lift the baked brookie out of the pan more easily.

First, prepare the brownie layer. Melt the butter and dark chocolate over a water bath or carefully in the microwave. Stir until you get a smooth chocolate mixture, then let it cool slightly for a few minutes.

Stir the sugar into the chocolate mixture. Add the eggs, one at a time, and mix well. Add the vanilla extract. The batter should be smooth and glossy.

In a separate bowl, mix the flour, cocoa powder and a pinch of salt. Add the dry ingredients to the chocolate mixture and stir only until combined. Do not overmix, because the brownie layer should stay soft.

Spread the brownie batter into the prepared pan and level it with a spatula. The layer should be even so the dessert bakes nicely.

Now prepare the cookie layer. Beat the softened butter, brown sugar and white sugar until creamy. Add the egg and vanilla extract, then mix again.

Add the flour, baking powder and a pinch of salt. Mix only until a soft cookie dough forms. Finally, stir in the chocolate chips or chopped chocolate.

Use a spoon to arrange the cookie dough over the brownie layer. It does not need to be perfectly flat or cover every millimeter of the surface. During baking, it will spread slightly, and the final look will be more homemade and beautiful.

Place the pan in the preheated oven and bake for about 28 to 34 minutes. The brookie is done when the top layer is lightly golden, while the center still looks slightly soft. A toothpick should not come out completely dry, otherwise the dessert will be too dry.

Let the baked brookie rest in the pan for at least 30 minutes. Then lift it out with the help of the baking paper and cut it into squares. If you want really neat slices, let it cool further before cutting.

The most common mistake: baking it for too long. Brookie should come out of the oven still slightly soft in the middle. It will firm up as it cools, so do not bake it until the toothpick is completely dry.

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Tips for the best brookie

Brookie is not difficult, but it does have a few small rules. If you follow them, the bottom will stay juicy and the top will bake into a lovely cookie layer.

Do not overmix the brownie batter

Once you add the flour, mix only until the ingredients come together. Too much mixing can make the brownie layer denser.

The butter for the cookie layer should be soft

Not melted, and not hard straight from the fridge. Soft butter gives the cookie dough the right texture.

Use baking paper

This makes it much easier to remove the brookie from the pan and cut it neatly.

Cooling is not a punishment

If you cut it immediately, it will be softer and messier. If it rests, it cuts more cleanly and the layers look better.

For a more festive version: add a handful of toasted hazelnuts, walnuts or colorful chocolate candies to the cookie layer. The brookie instantly gets more of a party feel.

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How to serve it

Brookie is great on its own, but it becomes even better when served slightly warm. The brownie layer is softer then, and the chocolate in the cookie layer is still a little melty. If you want to turn it into a plated dessert, add a scoop of vanilla ice cream or a spoonful of whipped cream.

For every day

Cut it into smaller squares and store it in an airtight container. It is excellent with coffee or as a sweet snack.

For guests

Serve it slightly warm with ice cream. It is the shortest route to a dessert that looks more complicated than it really is.

Storage: it keeps well in an airtight container for 3 to 4 days. If you want to refresh it, warm it for a few seconds in the microwave or for a few minutes in a preheated oven.

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More chocolate comfort

If brookie made you crave chocolate, try these next

Brownie and cookie are only the beginning. Continue the chocolate trail with an easy chocolate classic, buttery walnut slices or homemade chocolate cruffins where croissant meets muffin.

Chocolate Fantasy Walnut Slices Chocolate Cruffins

When you cannot decide between brownies and cookies

Brookie is exactly the dessert that solves the sweet dilemma. Chocolatey brownie on the bottom, cookie layer on top, and enough butter, chocolate and homemade joy in between to make one thing very clear: this is not a diet decision. But it is a good decision.

Read the FAQ

FAQ

What is a brookie?

A brookie is a dessert that combines brownie and cookie. It usually has a brownie layer on the bottom and cookie dough with chocolate chips on top.

How do I know when a brookie is baked?

The top cookie layer should be lightly golden, while the center should still be slightly soft. A toothpick should not come out completely dry, otherwise the brookie will be too dry.

Can I bake brookie in a larger pan?

Yes, but it will be thinner and bake faster. Shorten the baking time and start checking it earlier.

Can I use milk chocolate?

Yes. Milk chocolate gives a sweeter and softer flavor. For a deeper chocolate flavor, dark chocolate is the better choice.

Why does my brookie crumble when I cut it?

Most often because it is still too warm. Let it cool well, then cut it with a sharp knife.

Can I freeze brookie?

Yes. Cut it into squares, place them in an airtight container or freezer bag and freeze. Let them thaw at room temperature before serving.

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Picnic 2026: The Big Guide to BBQ, Sides, Desserts and Stress-Free Outdoor Cooking

If you are planning a picnic, a BBQ or just looking for ideas on what to put on the grill this year, you are in the right place. In one place, you will find the basics, recipes, sides, desserts and practical tips to make Picnic 2026 actually work.

Below is the full guide step by step. You can start with the basics, or jump straight to meat, veggie ideas, sides or the sweet finish.

Picnic 2026

The big guide to BBQ, sides, desserts and a stress-free picnic

This is not just a recipe collection. It is a full system for a better BBQ: how to prep the grill, what to marinate, what to grill besides meat, how to feed more people and how to finish the whole thing on a sweet note.

Start with the basics Meat & marinades Veggie ideas Sides & sauces Grilled desserts Stress-free picnic FAQ

Start here

If you want things to work, sort out the basics first. These are the articles that save the most stress.

Basics

Grill Prep Guide 2026

The first step many people underestimate. If the grate is not clean and the grill is not ready, everything else becomes harder. Start here.

Read the article

Grill school

Common Grilling Mistakes

Why meat sticks, why it has no crust and why it turns out dry. This is one of the most useful articles in the whole BBQ cluster.

See the mistakes

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 Meat, marinades and flavor

Once you understand the fire, flavor comes next. These are the articles that make the difference between “fine” and “give me one more piece”.

Seasonings

Grilling Spice Guide

Proven combinations for chicken, pork, beef and vegetables. Real flavor starts here.

Get the combinations

Marinating

Marinating Times Guide

Clear timing for chicken, pork, beef, fish and vegetables. No guessing and no mushy meat.

See the timing

Hero recipe

Yogurt Chicken Marinade Skewers

Tender chicken skewers, smash burger technique and a Halloumi trick that helps it release better from the grill.

Open recipe

Practice

5 BBQ Marinades That Work

Five proven marinades for chicken, pork, beef, fish and vegetables, plus clear timing to keep everything juicy.

See the marinades

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Veggie ideas that are not just backups

This is not “something on the side”. These are ideas that often get more compliments than the meat.

Veggie BBQ

Even meat lovers will ask for seconds

Cauliflower steaks, smoky flavors, chimichurri and a useful trick for eggplant without a rubbery texture.

See veggie ideas

Inspiration

What to Put on the BBQ Besides Meat

Ten ideas that are not boring: vegetables, cheese, fruit, bread and other things that make a classic BBQ plate more interesting.

Take 10 ideas

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Sides, sauces and the things that connect the plate

Without good sides, grilling is only half the story. These are the things that make the whole plate feel more complete.

Salads & sauces

Salads that are not just decoration

Chickpeas with feta, couscous with vegetables, homemade tzatziki and a fresh walnut pesto that lifts the whole table.

Read the article

Organization

Stress-Free Picnic for 15 People

Drink stations, salad stations, grill flow, safe food transport and a simple dessert for a clean finish.

See the system

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Sweet finish

A grill is not only for wings and sausages. If you use it all the way to the end, you get dessert without turning on the oven.

Quick desserts

Grilled Desserts Everyone Will Love

Peaches, banana with chocolate, pineapple and other easy ideas that close a BBQ on a fun note.

Take the quick ideas

More ideas

Grilled Desserts Nobody Expects

A wider article for anyone who wants more inspiration and more sweet BBQ options beyond the obvious basics.

See more desserts

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 Before you light the grill

Two more articles that can save you time, stress and a lot of unnecessary “oops” moments.

May Day

The final check-list before your first BBQ

Charcoal or gas, meat prep the day before, a cooler for drinks and a Portobello idea for veggie guests.

See the check-list

Prep

Your grill needs help too

Grate cleaning, safety checks, baking soda, onion tricks and the basic prep you should not skip before the season starts.

Prep the grill

Don’t miss these two either

If you want better grilling flavor, these two guides are worth adding to your BBQ reading list.

Flavor • pantry basics

Forget Ketchup: Top 10 Ingredients for Better Grilling Flavor

Oils, spices, umami boosters and smart upgrades that make grilled food taste better from the first bite.

Open article

Marinade • formula

Grilling Marinade Formula: The Perfect Ratio for Flavor Every Time

A simple ratio, clear examples and an easy formula that helps you build better marinades without guessing.

See the formula

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The most common questions that help you get the most out of this full BBQ guide.

Where should I start if this is my first BBQ of the season?

Start with the basics: grill prep, a clean grate, enough charcoal or gas and the article on common grilling mistakes. If the base is right, everything else gets easier.

Which three articles in this guide are the most useful to read first?

The best starting point is the grill prep guide, the article on common grilling mistakes and the marinating times guide. Those three save the most stress and the most guesswork.

Is this guide still useful if I am not grilling only meat?

Yes. It also includes veggie ideas, salads, sauces and grilled desserts, so it works well for a more varied picnic or for guests who do not eat meat.

Which article is best for organizing a bigger picnic?

The most useful one is the stress-free picnic guide for 15 people, because it covers stations, prep, food transport and the overall logic that keeps everything from turning chaotic.

Are there dessert ideas in this guide too?

Absolutely. It includes both the faster grilled dessert article and the broader feature on grilled desserts nobody expects, so you get both quick ideas and more inspiration.

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If you follow this guide step by step, you basically have the whole BBQ plan in one place: from grill prep and marinades to mains, sides, desserts and organization for bigger groups. At that point, all you still need is good company and a properly hot grate.

Do not miss this 👇

If you are already in BBQ mode, these three articles solve the biggest problems first:

Common grilling mistakes How long to marinate meat What to put on the BBQ besides meat

May Day BBQ Check-List: What to Prep Before the Grill Gets Going

If you have ever stood next to a grill on May Day and realized you are out of charcoal, the meat is still not ready and the drinks are warm… then you already know why this article exists.

This is not just another list of ideas. This is the final check-list to make sure your first BBQ of the season runs smoothly — without panic, without last-minute store runs and without those annoying “oops” moments.

The final check-list before your first May Day BBQ

Logistics (sort this out today, not tomorrow)

• check how much charcoal or gas you actually have
• buy one extra bag of charcoal — it always comes in handy
• check lighters, paper or fire starters
• prepare your basic spices and oil

The biggest May Day fail? The store is closed and the grill is empty.

Build the base first, then enjoy the rest

If you want to make sure your grill is really ready for the season, take a look at this guide to cleaning, safety and the first essential steps before you begin.

See the guide

 Prepare the meat the day before

If you want real flavor, you need to start earlier.

• salt or marinate the meat at least 12–24 hours in advance
• keep it covered in the fridge
• leave larger cuts longer, smaller ones less

Meat prepared the day before is always better than something thrown together at the last minute.

Do not let a good plan fall apart on the grill

Once the prep is done, execution matters. Here you can check the most common grilling mistakes and how to fix them fast before they ruin the mood.

Read the article

Cooler bag for drinks

• prepare ice or freezer packs the night before
• keep drinks separate from food
• use two cooler bags if you can

Warm drinks can ruin even the best BBQ.

Veggie bonus: portobello “steak”

Large portobello mushrooms can easily become one of the stars of the grill.

• remove the stem
• brush with oil, salt, pepper and garlic
• grill for 4–5 minutes on each side
The result is a soft, meaty texture that surprises even committed meat lovers.

Add a few drops of balsamic vinegar at the end — it lifts the flavor by one level.

If your logistics are sorted, the meat is prepared and the drinks are cold, you have already done more than half the work. What is left is just the fire and the company.

Want more ideas for the full BBQ season?

If you are planning the whole grill experience from start to finish, here you can explore more articles from the BBQ section, from practical tips to side ideas and sweet finishes.

See the BBQ section

Do not miss this 👇

If you are already in BBQ mode, these three articles will make the whole grill session feel more complete:

10 Grilled Sides & Extras Salads That Steal the Show Grilled Desserts Everyone Will Love

Bavarian Desserts: Bavarian Cream, Strawberry Cake, Cream Slices and Dessert Glasses

When someone mentions Bavaria, most people first think of pretzels, beer, and strong savory flavors. But that is only part of the story. Bavarian cuisine can also be very soft, creamy, and almost elegant, especially when it comes to desserts. This includes Bavarian cream, various slices, fruit desserts, and cakes where the main trick is not a hundred ingredients, but making everything precisely enough that it feels simple and tastes excellent.

THE SWEET SIDE OF BAVARIA

If the main focus of Bavarian bread is the crust, then with Bavarian desserts the story is almost reversed. Here, softness, creaminess, lighter texture, and desserts that feel a little more refined come to the front. But do not worry, these are still not recipes that require a laboratory. Once you understand the base, everything becomes much more manageable.

History Bavarian cream Basic recipe Strawberry cake Cream slices Dessert in a glass

Bavarian desserts: from rich tradition to creamy classics

Bavarian desserts are a lovely example of how a region can combine more homely, rustic influences with a slightly more refined sweet side of the kitchen. Bavarian cream is one of the best-known bases from which various cakes, slices, and other chilled desserts developed. This base became so useful precisely because it is delicate enough to feel elegant, while still not being too complicated for home preparation.

Compared with some heavier desserts, Bavarian sweets are often more focused on texture. The goal is not only sweetness, but also mouthfeel. A good Bavarian cream should be smooth, soft, stable, and just delicate enough. Once you get that right, you can use one single base to prepare several different desserts, from simple glasses to a cake for a slightly more special day.

In simple terms: with these desserts, the winner is not the one who adds the most things, but the one who makes the base without mistakes.

What Bavarian cream actually is

Bavarian cream is a chilled creamy dessert that sits somewhere between vanilla custard, pudding, and a mousse-like dessert. The base is made from milk, egg yolks, sugar, vanilla, gelatin, and whipped cream. The gelatin helps the cream hold its shape, while the whipped cream makes it lighter and less heavy.

• it is not the same as classic pudding
• it is not the same as regular pastry cream
• it must be firm enough to hold
• it must stay delicate enough not to turn rubbery

And that is exactly where the main trick is hidden. If you overdo the temperature, you get an eggy taste or lumps. If you overdo the gelatin, you get a dessert that feels more like jelly than cream. But if you get everything right, you end up with a very useful base for several different recipes.

1. Bavarian cream you can use as a base for several desserts

Yield: 4 servings • Time: 30 minutes + chilling • Difficulty: moderately easy

This is the recipe that makes the most sense to start with, because it shows you the logic of the entire set. Once you know how to make this cream, you can turn it with a few adjustments into a cake, slices, or a dessert in a glass. The only important thing is that you work calmly, do not overheat the base, and cool the cream properly before folding in the whipped cream.

Ingredients

• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 1 vanilla bean or 1 teaspoon vanilla paste
• 5 g powdered gelatin or 3 gelatin sheets
• 200 ml heavy cream for whipping

Method

1. First prepare the gelatin. If you are using sheets, soak them in cold water. If you are using powdered gelatin, prepare it according to the instructions on the package. Do not leave this step for the very last moment, because you want it ready exactly when you need it.
2. In a saucepan, heat the milk with the vanilla. The milk should be hot, but not wildly boiling. Meanwhile, in another bowl, whisk together the egg yolks and sugar. There is no need to whip it to a pale foam like sponge cake batter, but the mixture should still become smooth and even.
3. Start slowly pouring the hot milk mixture into the yolks. Do not pour everything in at once, because you do not want to make sweet scrambled eggs. Add it gradually and whisk constantly so the yolks temper slowly.
4. Once the mixtures are combined, return everything to the saucepan and heat it over low to medium heat. Stir the whole time, ideally with a whisk or spatula, and make sure the mixture does not boil. The goal is for it to thicken slightly. Once a thin film stays on the back of a spoon, you are about where you need to be.
5. Take it off the heat and immediately add the prepared gelatin. Stir well so it dissolves completely. Then strain the mixture through a sieve if you want an especially smooth result. This step is not mandatory, but it is very smart, especially if you are not completely sure everything went perfectly.
6. Cool the cream until it is no longer warm, but not yet set. During that time, whip the cream to soft peaks. The cream should not be whipped to the absolute maximum, because it will be easier to fold gently into the base if it stays a little softer.
7. Fold the whipped cream gently into the cooled base in two or three additions. Use a spatula and do not stir aggressively. The goal is to preserve as much air as possible. Then divide the cream into glasses or molds and place it in the refrigerator for at least 4 hours.

Tip: The biggest mistake with Bavarian cream is too much heat. Once the base boils, things can collapse very quickly. This is one of those recipes where less panic and less heat give a better result.

CAKE BASE Need a sponge cake base?

A simple sponge cake is the easiest way to turn Bavarian cream into a proper layered dessert.

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2. Bavarian strawberry cake

Yield: one 20 cm cake • Time: 45 minutes + chilling • Difficulty: moderately easy

This is a dessert that looks much more “special” than it is actually difficult. If you use a simple sponge and a good Bavarian cream, a big part of the work is already done. The strawberries add freshness, a little acidity, and a beautiful look, so the cake does not feel heavy even though it is creamy.

Ingredients

• 1 thin 20 cm vanilla sponge cake layer
• 1 batch of Bavarian cream from the recipe above
• 200 to 250 g fresh strawberries
• optional 1 to 2 tablespoons powdered sugar

Method

1. First prepare a cake ring or a springform pan. Place the sponge on the bottom. If it is very dry, you can lightly moisten it with a few tablespoons of milk or a very mild vanilla syrup, but do not overdo it. Nobody wants a muddy base.
2. Wash the strawberries, dry them well, and remove the stems. Save a few of the prettier ones for the top, and cut the rest into smaller pieces or halves. If they are very tart, you can dust them very lightly with powdered sugar and leave them for a few minutes.
3. Once the Bavarian cream is prepared and already mixed with the whipped cream, carefully spread half of it over the sponge. Add some of the strawberries on top, then cover with the remaining cream. Smooth the surface with a spatula or the back of a spoon.
4. Arrange the remaining strawberries on top. You can place them casually or make them look a little more polished if the cake is going on the table for some kind of celebration. Then place the cake in the refrigerator for at least 4 to 6 hours, or even better, overnight.
5. Before serving, carefully remove the ring. If the cream sticks slightly to the edge, use a thin knife quickly warmed under hot water. That will give you a cleaner edge with less tearing.

Tip: With this cake, do not complicate things with ten different extras. Bavarian cream and strawberries are already a strong pair. Sometimes the smartest move is to leave things alone.

SUMMER CAKE Want something even lighter?

This no-bake curd cake is another fresh summer option when creamy desserts are calling.

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3. Cream slices in Bavarian style

Yield: one small baking pan • Time: 35 minutes + chilling • Difficulty: medium

This is not a classic custard slice in the strict traditional sense, but more of a home-style slice where Bavarian cream plays the main role. Puff pastry on the bottom and top, soft chilled cream in the middle. The result is a very pleasant contrast between crispness and softness.

Ingredients

• 1 sheet of puff pastry
• 1 batch of Bavarian cream
• powdered sugar for dusting

Method

1. Divide the puff pastry into two equal parts. Prick both parts several times with a fork so they do not puff up too wildly during baking. Then bake them according to the package instructions, or until they are beautifully golden and crisp.
2. Once baked, let the pastry cool completely. Place one piece on the bottom of a pan or mold. If you want less stress later while slicing, cut the top piece in advance into approximate squares or rectangles. That way, after chilling, you will be able to cut more easily without shattering the entire top layer.
3. Pour or spoon the prepared Bavarian cream onto the bottom pastry layer. Smooth the surface, then carefully place the top layer over it. If you pre-cut it, simply arrange the individual pieces on top and press very gently.
4. Place everything in the refrigerator for at least 4 hours. The cream needs to firm up properly, otherwise slicing will be pure sadness. Once the dessert is cold enough, dust the top with powdered sugar and cut into slices.

Tip: With this dessert, the flavor usually is not what fails, slicing is. That is why it is smart to cut the top pastry layer in advance. It saves you quite a bit of frustration.

CREAM SLICE Curious about the classic version?

Before cutting into the Bavarian-style slice, see why Slovenian kremna rezina is so beloved.

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4. Bavarian dessert glasses with fruit and cookies

Yield: 4 glasses • Time: 25 minutes + chilling • Difficulty: very easy

This is the most relaxed version of the entire set. If you do not feel like dealing with a cake ring or slicing neat portions, dessert in a glass is a very smart choice. Everything still looks beautiful, the flavors are the same, and there is less stress involved. And sometimes that really is the best combination.

Ingredients

• 1 batch of Bavarian cream
• 150 g fresh fruit of your choice
• 8 to 10 butter cookies or ladyfingers
• optional a little lemon zest or vanilla for extra flavor

Method

1. Crush the cookies roughly. There is no need to turn them into dust. It actually looks nicer if a few small pieces remain, because they add texture to the dessert. Wash the fruit and cut it into smaller pieces if needed.
2. Place a little of the crushed cookies into the bottom of each glass. Then add a few spoonfuls of Bavarian cream. Spread some fruit on top. Repeat that order once more if you have enough room and ingredients.
3. The final layer should be cream, with a little fruit or some crushed cookies on top for appearance. If you like, you can grate over a tiny bit of lemon zest, but really just a little so it does not overpower the main flavor.
4. Place the glasses in the refrigerator for at least 2 to 3 hours. This dessert is best well chilled, once the layers have come together and the cookies have softened slightly without turning to mush.

Tip: This is a great recipe for days when you want to make something good, but do not feel like playing pastry chef. The result looks beautiful, while the preparation is much less stressful.

CHILLED DESSERT More cold dessert ideas?

If you like creamy chilled desserts, this ice cream Swiss roll is another smart summer-ready recipe.

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If you are also curious about the savory side of Bavaria

Once you see how soft and creamy Bavarian dessert can be, it is interesting to look at the other side of the same region too: pretzels, rolls, darker breads, and a more robust baking tradition. That gives you a nice pair of articles that together show Bavaria is not just one thing.

Read also: What Is BavarianHistory, Baking Traditions and 4 Easy Recipes Pastry?

For a broader Bavarian story, take a look at the article about Bavarian pastry too, where you will find more classic baking recipes, different textures, and a more rustic side of the same region.