Brookies
Fudgy brownie and chewy cookie layers combined into irresistible thick bars with gooey chocolate pockets.
Equipment
Ingredients
Brownie Layer
butter (room_temperature)
170 g
white sugar
250 g
light brown sugar
100 g
eggs (room_temperature)
3 pcs
milk or dark chocolate
70 g
cocoa powder
65 g
vanilla extract
1 tsp
salt
0.5 tsp
all purpose flour
90 g
Cookie Layer
cold unsalted butter (cold)
115 g
caster sugar
80 g
light brown sugar
80 g
chocolate chunks or chips
200 g
plain flour
238 g
salt
0.5 tsp
baking powder
1.5 tsp
baking soda
0.25 tsp
whole egg + egg yolk
2 pcs
vanilla extract
0.5 tsp
Instructions
Brown the butter
Melt butter over medium-low heat until it foams, turns golden brown with nutty aroma and small brown bits.
Mix brownie wet ingredients
Remove browned butter from heat, add cocoa powder and chocolate, mix until smooth. Set aside to cool.
Whisk eggs and sugars
In a bowl, whisk eggs with white and light brown sugar until sugar granules dissolve for shiny, crinkly top.
Combine brownie batter
Add cooled brown butter mixture and vanilla to sugar-egg mixture, then fold in flour and salt until just combined.
Cream cookie butter and sugars
In a large bowl, whisk cold cubed butter until slightly creamy, then add both sugars and whisk until fluffy.
Add eggs and chocolate to cookie dough
Add eggs, vanilla extract, and chocolate chips to the butter-sugar mixture, whisk until fully incorporated.
Finish cookie dough
Add flour, baking powder, baking soda, and salt to cookie mixture, gently mix until just combined.
Prepare baking pan
Preheat oven to 166°C (dark pan) or 176°C (light pan). Line 8-inch square pan with parchment paper and grease lightly.
Layer brownie base
Pour ½ to ⅔ of brownie batter into prepared pan, spread evenly to form the base layer.
Add cookie dough chunks
Drop large uneven chunks of cookie dough randomly over brownie batter for gooey pockets after baking.
Add final brownie and cookie layers
Gently spoon remaining brownie batter over cookie chunks, then finish with more large cookie dough chunks.
Bake brookies
Bake for 60-80 minutes. After 30 minutes, cover with foil to prevent overbrowning. Check doneness: edges set, center soft.
Finish and cool
While still warm, sprinkle extra chocolate chips on top. Cool completely for 2 hours before cutting for neat slices.
Original recipe
Storage
Store in airtight container. For best texture, warm slightly before serving.
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