Description
Brookies are the ultimate chocolate delight, combining the rich, fudgy texture of brownies with the buttery, chewy goodness of cookies. This decadent treat layers a dense, dark chocolate brownie base with a chocolate chunk-studded cookie dough topping, baked to golden perfection for an irresistible dessert that serves 12.
Ingredients
Scale
Brownie Layer
- 250 g dark chocolate (70% cacao)
- 150 g butter
- 180 g sugar
- 4 eggs
- 150 g flour
- A pinch of sea salt
Cookie Dough Layer
- 125 g butter
- 80 g brown sugar
- 40 g white sugar
- 1 egg
- 170 g flour
- 1 tsp baking powder
- A pinch of sea salt
- 150 g chocolate chunks
Instructions
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter and dark chocolate together, stirring every 30 seconds to avoid burning and achieve a smooth mixture.
- Add Sugar and Eggs: Stir the sugar into the melted chocolate mixture, then add the eggs one at a time, mixing thoroughly after each addition to ensure a well-incorporated batter.
- Incorporate Flour and Salt: Sift the flour into the mixture, add a pinch of sea salt, and stir until the batter is smooth and even.
- Prepare the Baking Pan: Grease and line a 20×20 cm baking pan with parchment paper. Pour the brownie batter into the pan and refrigerate it while preparing the cookie dough.
- Cream Butter and Sugars for Cookie Dough: Using a spatula or electric mixer, cream the butter with brown and white sugars until the mixture is light and fluffy, forming a creamy base for the cookie topping.
- Add Egg and Dry Ingredients: Mix in the egg thoroughly. Then sift and add the flour, baking powder, and a pinch of salt. Stir until just combined.
- Fold in Chocolate Chunks: Gently fold the chocolate chunks into the cookie dough to distribute them evenly. Refrigerate the dough for at least 30 minutes to firm up.
- Assemble the Brookies: Take the brownie base out of the fridge and spread the chilled cookie dough evenly on top using your fingers, covering the entire surface.
- Bake: Preheat the oven to 175°C (fan-assisted). Bake the assembled brookies for 20-25 minutes until the cookie layer is golden and set.
- Cool and Serve: Allow the brookies to cool completely at room temperature before removing from the pan. Slice into 12 squares and enjoy!
Notes
- Use good quality dark chocolate with at least 70% cacao for the richest flavor.
- Chilling both layers before baking helps prevent them from mixing together and ensures distinct brownie and cookie textures.
- The baking time may vary slightly depending on your oven; watch for a golden cookie topping and set brownie edges.
- Store brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For extra indulgence, serve brookies with a scoop of vanilla ice cream or a drizzle of caramel sauce.
