If you love both brownies and cookies, you’re in for a treat with these Brookies! This recipe combines the best of both worlds, featuring a rich, fudgy brownie base and a soft, chewy cookie layer on top. The result is a mouthwatering dessert that’s both indulgent and satisfying. Perfect for anyone who can’t choose between their favorite treats!
Why You’ll Love This Recipe:
You’ll love these brookies for their incredible texture—a mix of gooey brownies and soft, chewy cookies in every bite. The combination of dark and white chocolate takes these brookies to another level of decadence. Whether you’re baking for a crowd or treating yourself, this dessert is sure to please everyone who loves chocolate.
Perfect Occasion:
These brookies are perfect for parties, family gatherings, or as a weekend indulgence. Serve them warm with a scoop of ice cream for the ultimate dessert, or enjoy them as an afternoon snack with coffee or tea.
Decoration Tips:
For extra flair, drizzle the cooled brookies with melted chocolate or sprinkle with sea salt to enhance the flavors. You can also add more chocolate chunks on top before baking for a more indulgent look.
Ingredients:
For the Cookie Dough:
- 40g granulated sugar (1/4 cup)
- 75g light brown sugar (just under 1/2 cup)
- 125g butter (room temperature)
- 1 egg (room temperature)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 220g flour (2 cups)
- 15g cornstarch (1 1/2 tbsp)
- 1/2 tsp baking soda
- 1/2 packet baking powder
- 120g chocolate (chopped into small pieces)
For the Brownie Layer:
- 3 eggs (room temperature)
- 140g granulated sugar (3/4 cup)
- 280g dark chocolate (60% cocoa)
- 125g butter
- 90g flour (3/4 cup)
- A pinch of salt
- Optional: White chocolate for extra decoration
Instructions:
- Prepare the Cookie Dough:
- Preheat the oven to 175°C (350°F) with top and bottom heat.
- In a large bowl, beat the butter and both sugars together for 4-5 minutes until light and fluffy.
- Add the egg and mix just until combined.
- Sift in the flour, cornstarch, baking soda, and baking powder. Use a spatula to combine the dry ingredients with the wet.
- Fold in the chopped chocolate pieces.
- The dough should be soft and not sticky. Place it in the refrigerator while you prepare the brownie layer.
- Prepare the Brownie Layer:
- Grease a 22 cm baking pan and line it with parchment paper.
- Melt the butter in a saucepan or microwave. Remove from heat and add the dark chocolate. Stir until the chocolate melts completely.
- In a separate bowl, whisk the eggs and sugar together for 2-3 minutes until light and airy.
- Slowly add the melted chocolate mixture into the egg mixture while whisking.
- Add the flour and a pinch of salt, mixing just until combined.
- Assemble the Brookies:
- Press some of the chilled cookie dough into the bottom of the prepared pan, forming a base layer.
- Pour the brownie batter over the cookie layer.
- Top with the remaining cookie dough, either by placing small pieces of dough on top or by rolling them into balls and gently pressing them down.
- Bake in the preheated oven for 25-30 minutes, or until the cookie layer is lightly golden and the brownie is cooked through. A toothpick inserted should come out with a few moist crumbs, not completely clean.
- Cool and Serve:
- Allow the brookies to cool in the pan before slicing into squares.
Enjoy your Brookies, the ultimate combination of rich brownie and chewy cookie perfection!
