This ultra fudgy browkie combines the best of two beloved treats—rich, gooey brownies and soft, chewy chocolate chip cookies. The result is a decadent dessert that offers the perfect balance of textures: a dense, chocolatey brownie base topped with a golden, slightly crispy cookie layer. Ideal for when you can’t choose between a brownie or a cookie, this recipe gives you the best of both worlds in every bite. Whether you’re making it for a special occasion or a weekend indulgence, this browkie is guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together two classic desserts into one delicious treat. The fudgy brownie layer is intensely chocolatey, while the cookie layer adds a sweet, buttery contrast with melty chocolate chips. The addition of crushed hazelnuts and a hint of sea salt in the brownie gives it a sophisticated flavor that balances the sweetness. This dessert is easy to make, yet impressive enough to serve at parties or gatherings. Its rich, indulgent flavor and contrasting textures make every bite irresistible, and it’s perfect for satisfying any chocolate or cookie craving.
The Perfect Occasion
This browkie is perfect for any occasion where you want to serve something comforting yet impressive. It’s ideal for birthdays, potlucks, or family gatherings, as it combines two universally loved treats. This dessert is also great for casual get-togethers with friends or as a simple weekend indulgence. The combination of brownie and cookie layers makes it an eye-catching dessert that will stand out on any dessert table. You can also cut it into small squares for a sweet snack or serve it warm with a scoop of ice cream for an extra decadent treat.
Decoration Tips
To make your browkie look even more irresistible, you can sprinkle a few extra chocolate chips or crushed hazelnuts on top before baking for added texture and flavor. Once baked, you can drizzle the top with melted chocolate for a glossy finish or dust it lightly with powdered sugar for a classic look. If you want to make it even more indulgent, serve each piece with a dollop of whipped cream or a drizzle of caramel sauce. For special occasions, you could even top each slice with a few whole hazelnuts or a pinch of sea salt for an extra touch of elegance.
For a 20 cm (8-inch) mold:
For the Cookie Dough:
- 100g melted butter
- 70g light brown sugar (vergeoise)
- 40g white sugar
- 1 large egg
- 190g all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Chocolate chips (to taste)
For the Brownie Batter:
- 3 large eggs
- 100g brown sugar
- 150g butter
- 200g dark chocolate
- 60g all-purpose flour
- 40g crushed hazelnuts
- 1 tsp sea salt
Instructions:
- Make the Cookie Dough: In a large bowl, mix the white sugar and brown sugar (vergeoise) together. Add the melted butter and mix well with a spatula. Stir in the egg and vanilla extract, mixing until fully combined.
- Add Dry Ingredients: Sift the flour and baking powder into the mixture, stirring until just combined. Fold in the chocolate chips. Place the cookie dough in the refrigerator to chill for about 15 minutes.
- Make the Brownie Batter: In a small saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth. Set aside to cool slightly.
- Prepare the Brownie Mix: In a separate bowl, whisk together the eggs and brown sugar (cassonade) until light and fluffy. Gradually add the melted butter and chocolate mixture, stirring until smooth. Sift in the flour and fold until just combined. Finally, stir in the crushed hazelnuts and sea salt.
- Assemble: Preheat your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) baking pan with parchment paper. Pour the brownie batter into the prepared pan, spreading it out evenly.
- Top with Cookie Dough: Remove the cookie dough from the refrigerator and spread it evenly over the brownie layer. You can flatten it out in pieces and gently press it into the brownie layer.
- Bake: Bake the browkie for about 20 minutes, or until the cookie layer is golden brown and the brownie layer is set but still fudgy in the center.
- Cool and Serve: Let the browkie cool slightly before slicing. Serve warm or at room temperature.
Enjoy!
