Brookies
A delightful combination of fudgy brownies and chewy cookies, offering a harmonious blend of textures and flavors, perfect for cozy evenings or gatherings.
Ingredients
For the brownie layer
- 150 g dark or milk chocolate for brownie texture
- 100 g butter for brownie
- 150 g sugar for brownie sweetness
- 3 pieces eggs for brownie binding
- 100 g flour for brownie structure
- 1 pinch salt for brownie balance
For the cookie layer
- 100 g softened butter for cookie dough
- 80 g brown sugar for cookie sweetness
- 1 piece egg for cookie binding
- 180 g flour for cookie structure
- 1 teaspoon baking powder for cookie rise
- 100 g chocolate chips for cookie richness
Instructions
Prepare Brownie Batter
- Melt the chocolate and butter together in a saucepan over low heat, stirring until smooth.
- Take off heat and let cool slightly before mixing in the sugar.
- Add the eggs one at a time, beating thoroughly after each addition.
- Stir in the flour and salt until the batter is smooth and homogenous.
Make Cookie Dough
- In a clean mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Mix in the egg until well combined.
- Gradually add the flour and baking powder, stirring until just incorporated.
- Fold in the chocolate chips.
Combine and Bake
- Preheat the oven to 180°C.
- Grease and flour the baking pan.
- Pour the brownie batter into the base of the pan and spread it evenly.
- Dollop the cookie dough on top and spread it out evenly.
- Bake until set but still soft, and a knife inserted comes out clean.
- Allow to cool slightly before cutting into squares.
Notes
For a better texture, enjoy brookies warm. They store well at room temperature in an airtight container for several days.