Description
Brookies are the ultimate chocolate delight combining the rich, fudgy texture of brownies with the sweet, crumbly goodness of chocolate chip cookies. This recipe layers a decadent dark chocolate brownie base with a buttery cookie dough studded with chocolate chunks, baked together to create a perfect treat for any chocolate lover.
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 the Brownie Mixture: Melt the butter and dark chocolate together in a heatproof bowl, stirring every 30 seconds to prevent burning and ensure a smooth mixture.
- Add Sugar and Eggs: Once melted, stir in the sugar thoroughly, then add the eggs one at a time, mixing well after each addition to fully incorporate.
- Combine Dry Ingredients: Sift in the flour and add a pinch of sea salt, mixing gently until the batter is smooth and even.
- Set Up Baking Pan: Grease and line a 20×20 cm baking pan with parchment paper, then pour the brownie mixture evenly into the pan. Place the pan in the refrigerator to chill while you prepare the cookie dough.
- Make Cookie Dough: Cream together the butter and both types of sugar using a spatula or electric mixer until the mixture becomes light and fluffy.
- Add Egg and Dry Ingredients: Mix in the egg until combined. Then sift in the flour, baking powder, and a pinch of sea salt, mixing to form a soft dough.
- Incorporate Chocolate Chunks: Fold the chocolate chunks into the cookie dough evenly. Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Layer Cookie Dough on Brownie Base: Remove the brownie base from the fridge and spread the chilled cookie dough evenly on top using your fingers, smoothing it out.
- Bake: Preheat your oven to 175°C (fan-assisted). Bake the brookies for 20-25 minutes or until the cookie dough is set and lightly golden.
- Cool and Serve: Allow the brookies to cool completely at room temperature before removing them from the pan and slicing into 12 pieces for serving.
Notes
- For a gooier brownie layer, slightly underbake by reducing baking time by 2-3 minutes.
- Use parchment paper to easily remove the brookies from the pan without breaking.
- Chilling both the brownie base and cookie dough helps layers set and prevents mixing during baking.
- You can substitute dark chocolate with semisweet chocolate if preferred.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
