Brookies (Brownies + Cookies)
Equipment
Ingredients
Brown Butter Cookies
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
225 g
large egg (room temperature)
2 piece
vanilla bean paste
10 ml
all-purpose flour
250 g
baking soda
4 g
baking powder
1 g
salt
1.5 g
semi-sweet chocolate
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
egg
2 piece
flour
94 g
brown sugar
110 g
white sugar
50 g
vanilla extract
5 ml
chocolate chips (melted)
170 g
cocoa powder
25 g
Toppings
semi-sweet chocolate chunks
85 g
Instructions
Make the cookie dough
Brown the butter and let it cool slightly. Whisk with sugars until glossy, add eggs and vanilla, then sift in dry ingredients. Fold in chocolate chips and chill.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 inch pan with parchment paper.
Make the brownie batter
Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine both mixtures, then fold in flour until just mixed.
Assemble the brookies
Pour half the brownie batter into the pan. Scatter cookie dough pieces on top without covering completely. Pour remaining brownie batter over, add more cookie dough pieces, and finish with chocolate chunks.
Bake the brookies
Bake for 30-40 minutes until edges are set and center is slightly soft. Toothpick should come out with moist crumbs, not wet batter.
Cool and slice
Cool completely before slicing for clean layers and best texture.
Original recipe
Storage
Store in airtight container. Let thaw at room temperature before serving if frozen.
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