Print

Brookie Cookie Brownie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful combination of cookie and brownie that brings together chewy and fudgy textures in one irresistible dessert.

Ingredients

Scale
  • 115 g unsalted butter
  • 65 g granulated sugar
  • 110 g light brown sugar
  • 1 large egg (room temperature)
  • ½ tsp vanilla extract
  • 190 g plain flour (all-purpose)
  • ½ tsp baking soda
  • ½ tsp salt
  • 100 g chocolate chips (milk or dark)
  • 150 g unsalted butter
  • 100 g dark chocolate 70% (chopped)
  • 2 large eggs (room temperature)
  • 330 g light brown sugar
  • 1 tsp vanilla extract
  • 125 g plain flour (all-purpose)
  • 35 g cocoa powder (natural or Dutch-processed)
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 50 g dark chocolate, 70% (chopped)
  • 50 g milk chocolate chips
  • ½ tsp flaked sea salt

Instructions

  1. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 115 g of unsalted butter, 65 g of granulated sugar, and 110 g of light brown sugar until light and fluffy. Beat in the large egg and vanilla extract until combined. Gradually sift in 190 g of flour, ½ tsp of baking soda, and ½ tsp of salt, mixing until just incorporated. Fold in 100 g of chocolate chips and set aside.
  2. Make the Brownie Batter: Melt 150 g of unsalted butter and 100 g of chopped dark chocolate together in a heatproof bowl over simmering water or in the microwave in short bursts. Once melted and smooth, allow it to cool slightly. In another large bowl, whisk together 2 large eggs, 330 g of light brown sugar, and 1 tsp of vanilla extract until frothy. Gradually beat in the cooled chocolate mixture. Sift in 125 g of flour, 35 g of cocoa powder, ½ tsp of baking powder, and ½ tsp of fine salt. Fold in the remaining 50 g of chopped dark chocolate and 50 g of milk chocolate chips until just combined.
  3. Assemble the Layers: Grease and line a baking dish with parchment paper. Pour half of the brownie batter into the prepared dish, spreading it evenly. Next, scoop spoonfuls of the cookie dough on top, allowing it to slightly spread but without completely covering the brownie below. Finally, pour the remaining brownie batter over the cookie layer, spreading it evenly. Sprinkle with ½ tsp of flaked sea salt for that extra touch.
  4. Bake to Perfection: Place your baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Be careful not to overbake; you still want that fudgy center! Once done, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  5. Slice and Serve: Allow your Brookie Cookie Brownie to cool completely before slicing into generous squares.

Notes

Best enjoyed fresh. Can be stored in an airtight container for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://lunarecipez.com/brookie-cookie-brownie-recipe/

Scroll to Top