Brookies… a perfect flavour & texture combination for all the brownie & cookie lovers!
Ingredients:
Cookie dough layer:
- 80g butter
- 75g light brown sugar
- 55g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 155g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 25g dark chocolate/drops
- 50g white chocolate/drops
- 50g milk chocolate/drops
Brownie layer:
- 180g butter
- 220g dark chocolate
- 3 eggs
- 1 tablespoon vanilla extract
- 165g granulated sugar
- 80g flour
- 25g cocoa
- Pinch of salt
Instructions:
Cookie dough layer:
- Make brown butter: place butter in a small saucepan and let it melt over a low heat, stirring from time to time. You want it to have a nutty smell and start turning amber in colour, there will be some foam forming on the top too. Pour into a small bowl and allow it to cool.
- Place the cooled browned butter in a medium bowl, add the light brown sugar along with granulated sugar. Incorporate using a hand whisk or a spatula for a few minutes until combined and lighter in colour.
- Add the egg, vanilla extract and combine.
- Add flour, baking powder and salt.
- Chop your chocolates (if you’re not using drops/chips), add them in and fold everything using a spatula.
- Place the cookie dough in the fridge for about 30minutes.
Brownie layer:
- Preheat your oven to 180C (no fan) and line your 24cm square tin with baking paper.
- Place chopped butter and dark chocolate in a saucepan over a low/medium heat. Let these melt whilst stirring from time to time. You don’t want your chocolate to stick to the bottom of the pan. Once melted leave to cool while you work on the next step.
- Add the eggs, sugar and vanilla extract into a bowl and whisk them together for a minute or two until it all becomes light in colour and fluffy.
- Slowly pour your cooled chocolate mixture into the eggs whilst combining gently with a hand whisk.
- Sift in the flour, cocoa, add a pinch of salt and slowly incorporate until combined using a spatula.
You have two options now:
Version 1: Pour half of the brownie into the tin and spread half of the cookie dough on top of it in dollops. Repeat with the rest of the brownie and cookie dough in the same way, making sure to leave small gaps in the top cookie dough layer for the brownie to get through whilst it bakes.
Version 2: Pour the brownie into the tin and spread the cookie dough on top of it, covering the brownie layer fully.
In my opinion, the 1st version is more aesthetically pleasing to the eye (pictured), but version 2 works much better for the taste buds. Even though the ingredients & their measurements are exactly the same, the two separate layers bring out the best in each other and allow you to enjoy both of the flavours more. My trusted brookie taste tester agrees!
- Bake for 30mins.
Happy Baking!
