Description
Brookies combine the fudgy richness of chocolate brownies with the buttery, comforting texture of chocolate chip cookies into one irresistibly delicious dessert. This layered treat features a dense, gooey brownie base topped with a soft, chunk-filled cookie dough layer, baked to golden perfection. Perfect for chocolate lovers seeking the best of both worlds in a single bite!
Ingredients
Scale
Brownie Layer
- 250 g dark chocolate (70%)
- 150 g butter
- 180 g sugar
- 4 eggs
- 150 g flour
- A pinch of sea salt
Cookie Dough Layer
- 125 g butter
- 80 g brown sugar
- 40 g white sugar
- 1 egg
- 170 g flour
- 1 tsp baking powder
- A pinch of sea salt
- 150 g chocolate chunks
Instructions
- Prepare Brownie Mixture: Melt the butter and dark chocolate together in a heatproof bowl, stirring every 30 seconds to avoid burning until smooth and combined.
- Add Sugar and Eggs: Stir in the sugar into the melted chocolate mixture, then add the eggs one at a time, beating well after each addition for a smooth batter.
- Incorporate Dry Ingredients: Sift in the flour and add a pinch of sea salt. Mix gently until the batter is uniform and glossy without overmixing.
- Set Brownie Layer: Grease and line a 20×20 cm baking pan with parchment paper. Pour the brownie batter evenly into the pan. Place it in the refrigerator while preparing the cookie dough to firm up.
- Make Cookie Dough: Cream together the butter, brown sugar, and white sugar using a spatula or electric mixer until light and fluffy.
- Add Egg and Dry Ingredients: Mix in the egg thoroughly, then sift in the flour, baking powder, and a pinch of salt. Stir until just combined.
- Fold in Chocolate Chunks: Gently fold the chocolate chunks into the cookie dough. Chill this dough in the refrigerator for at least 30 minutes to firm up.
- Layer Cookie Dough: Remove the brownie base from the fridge and evenly spread the chilled cookie dough on top using your fingers for an even layer.
- Bake: Preheat the oven to 175°C (fan-assisted). Bake the assembled brookies for 20-25 minutes until the cookie layer is golden and set but still soft.
- Cool and Serve: Allow the brookies to cool completely at room temperature before removing from the pan. Slice into 12 servings and enjoy!
Notes
- Use good quality dark chocolate (70% cocoa) for the best rich brownie flavor.
- Chilling both layers helps maintain structure and makes layering easier.
- Do not overbake to keep the brownies fudgy and the cookie layer soft.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added flavor, sprinkle a pinch of sea salt on top before baking.
