Brookie Recipe
A delightful hybrid dessert that combines the fudgy richness of a brownie with the chewy sweetness of a chocolate chip cookie. This recipe guides you through creating the perfect brookie, from selecting quality ingredients to baking your masterpiece.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Electric Mixer (Optional)
- 9x13 inch baking pan
- Parchment Paper
- Cooling Rack
Ingredients
Brownie Layer Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder high-quality
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Cookie Layer Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 cup chocolate chips semi-sweet or dark
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preparing the Brownie Layer: Melt the Butter and Cocoa: In a microwave-safe bowl or over a double boiler, melt the unsalted butter with the cocoa powder. Stir until smooth and glossy. Let it cool slightly.
- Mix the Wet Ingredients: Add granulated sugar to the melted butter and cocoa mixture. Stir vigorously to combine. Next, whisk in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract for flavor depth.
- Combine with Dry Ingredients: Sift all-purpose flour and a pinch of salt into the wet mixture. Fold gently with a spatula until just combined—don’t overmix, or your brownies might turn cakey.
- Optional Add-Ins: Stir in chocolate chunks or nuts for extra richness.
- Preparing the Cookie Layer: Cream the Butter and Sugars: In a large bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until smooth. Scrape down the sides of the bowl to ensure everything mixes evenly.
- Incorporate Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Mix in Chocolate Chips: Fold in semi-sweet chocolate chips for bursts of chocolate in every bite.
- Assembling the Brookies: Prepare the Pan: Line a 9x13-inch baking pan with parchment paper, ensuring it overhangs on the sides for easy removal.
- Layer the Brownie Batter: Pour the brownie batter into the pan and spread it evenly using a spatula.
- Add the Cookie Dough: Drop spoonfuls of cookie dough over the brownie layer. Gently press down with your fingers or a spatula to create an even layer. Don’t worry if it doesn’t completely cover the brownie layer; it will spread during baking.
- Optional: Use a toothpick to swirl the two layers for a marbled effect. Sprinkle extra chocolate chips or a pinch of sea salt on top for added appeal.
- Baking Instructions: Preheat the Oven: Set your oven to 350°F (175°C) and ensure it’s fully preheated before baking.
- Bake: Place the assembled brookies in the center rack and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Cool Completely: Let the brookies cool in the pan for 10 minutes before transferring them to a wire rack using the parchment overhang. Cooling fully ensures clean slices and perfect layers.
Notes
Tips for a Fudgy Texture: Avoid overbaking; the brownie layer should be slightly underdone when removed from the oven. Use high-fat cocoa powder for an indulgent flavor.
Tips for Consistency: Avoid overmixing the dough, which can make the cookies tough. Chill the dough for 15 minutes if it feels too sticky to handle.