Brookies

Name: Brookies
Cook time: 70 min
Total time: 70 min
Yield: 12 servings
Ingredients: 120g Butter; 150g Dark Chocolate; 150g White Sugar; 50g Brown Sugar; 2 Eggs; 1 tsp Vanilla Extract; 70g Flour; 2 tbsp Unsweetened Cocoa Powder; Some Salt, a pinch; 100g Butter, soft; 80g Brown Sugar; 50g White Sugar; 1 Egg; 1 tsp Vanilla Extract; 150g Flour; 1/2 tsp Baking Soda; Some Salt, a pinch; 100g Chocolate Chips

Brookies marry fudgy brownies with soft chocolate-chip cookie dough for a decadent, crowd-pleasing bar: rich, chocolatey brownie layers studded with pockets of chewy cookie. Perfect for sharing, they have a crisp edge, a gooey center, and bursts of melty chips in every bite.

Brookies marry fudgy brownies with soft chocolate-chip cookie dough for a decadent, crowd-pleasing bar: rich, chocolatey brownie l... Show more

By Nada · Original recipe

Health Grade

E · Indulgent

Time

1 hr10 min

Price

0,60 €

Calories

442 kcal

vegetarian

low sodium

Method

Heat the oven

Set the oven to 350° F. Line a 8-inch square baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brookies out easily later.

Melt brownie base

In a heatproof bowl, melt the Butter and Dark chocolate together until smooth, either in short microwave bursts or over a bowl of barely simmering water. Let the mixture cool for 1 minute, then whisk in the White sugar and Brown sugar until combined. Add the eggs one at a time, then stir in the Vanilla extract until the mixture looks smooth and glossy.

Finish brownie batter

Add the Flour, Unsweetened cocoa powder, and a pinch of salt to the chocolate mixture. Fold gently just until no dry streaks remain; do not overmix once the flour goes in or the brownie layer can lose its fudgy texture.

Mix cookie dough

In a second bowl, beat the remaining butter with the remaining brown sugar and white sugar until creamy and a little lighter, about 2 minutes. Beat in the remaining egg and vanilla extract. Add the remaining flour, the Baking soda, and the remaining pinch of salt, then mix just until combined before folding in the Chocolate chips.

Layer the batters

Spread the brownie batter evenly into the lined pan, making sure it reaches the corners. Drop spoonfuls of cookie dough all over the top, then gently flatten the mounds a little with your fingers or the back of a spoon so most of the brownie is covered; a few gaps are completely fine.

Bake the brookies

Bake for 30 to 35 minutes, until the cookie top is golden and the center looks set but still slightly soft. A skewer inserted into the middle should come out with moist crumbs, not raw batter. If the top starts browning too quickly, loosely cover the pan with foil for the last 5 to 10 minutes.

Cool and slice

Let the brookies cool in the pan for 15 minutes, then use the parchment to lift them out onto a rack or board. Cut into 12 pieces once they are warm rather than piping hot for cleaner slices, then serve.