Brookies (Brownies + Cookies)
Fudgy brownies layered with rich brown butter cookies, creating the ultimate brookie dessert with gooey chocolate chunks throughout.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
226 g
large eggs (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 chips
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
eggs
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
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Prepare cookie dough
Brown the butter and let it cool slightly. Whisk with sugars until glossy, then add eggs and vanilla.
Finish cookie dough
Sift in dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 pan with parchment paper.
Prepare brownie batter
Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour.
Assemble brookies
Pour half the brownie batter into the pan. Add chunks of cookie dough. Pour remaining brownie batter, then finish with more cookie dough pieces and chocolate chunks.
Bake brookies
Bake for 30–40 minutes until edges are set and center is slightly soft. A toothpick should come out with moist crumbs.
Cool and slice
Cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. For best texture, warm slightly before serving
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