Brookies
Indulge in the ultimate treat with our irresistible brookies—where fudgy brownies meet chewy cookies in a heavenly fusion! Packed with rich chocolate chunks and a hint of vanilla, these delightful dessert bars are baked to perfection for a satisfyingly gooey bite. Get ready to impress your taste buds and satisfy your sweet cravings all in one delicious dessert!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Shopping List
- 100 g chocolate chips
- 150 g dark chocolate
- 1 egg
- 2 eggs
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- brown sugar (to taste)
- 120 g butter
- flour (to taste)
- salt (to taste)
- 100 g soft butter
- unsweetened cocoa powder (to taste)
- vanilla (to taste)
- 150 g white sugar
👨🍳 Instructions
- 1
Preheat the oven to 180°C (without fan).
- 2
Melt the butter and dark chocolate together in a bowl.
- 3
Mix in the white sugar, brown sugar, eggs, and vanilla until combined.
- 4
Stir in the flour, cocoa powder, and salt until just combined.
- 5
In a separate bowl, cream the soft butter, brown sugar, and white sugar.
- 6
Add the egg and vanilla, mixing until combined.
- 7
Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
- 8
Layer the brownie batter in a baking dish, followed by the cookie dough on top.
- 9
Bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
💡 Pro Tips
- ✓Cool your melted chocolate-butter mixture to 85-90°F before adding eggs to prevent the proteins from scrambling and creating a grainy texture.timing85-90°F
- ✓Use a 70:30 ratio of brown to white sugar in your cookie layer because brown sugar's molasses creates chewiness while white sugar promotes spread and crispness.ingredient70:30 ratio
- ✓Mix brownie batter only until flour streaks disappear (15-20 gentle folds) because overworking develops gluten and creates tough, cake-like brownies instead of fudgy ones.technique15-20 folds
- ✓Bake at 160°C instead of 180°C for the first 25 minutes to set the brownie layer without overbaking the cookie top, then increase to 180°C for final browning.timing160°C then 180°C
- ✓Press cookie dough layer to 80% coverage on brownie batter, leaving gaps for steam vents that prevent the bottom layer from becoming soggy.technique80% coverage
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Brookies
Indulge in the ultimate treat with our irresistible brookies—where fudgy brownies meet chewy cookies in a heavenly fusion! Packed with rich chocolate chunks and a hint of vanilla, these delightful dessert bars are baked to perfection for a satisfyingly gooey bite. Get ready to impress your taste buds and satisfy your sweet cravings all in one delicious dessert!
📝 Ingredients
Shopping List
- 100 g chocolate chips
- 150 g dark chocolate
- 1 egg
- 2 eggs
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- brown sugar (to taste)
- 120 g butter
- flour (to taste)
- salt (to taste)
- 100 g soft butter
- unsweetened cocoa powder (to taste)
- vanilla (to taste)
- 150 g white sugar
👨🍳 Instructions
- 1
Preheat the oven to 180°C (without fan).
- 2
Melt the butter and dark chocolate together in a bowl.
- 3
Mix in the white sugar, brown sugar, eggs, and vanilla until combined.
- 4
Stir in the flour, cocoa powder, and salt until just combined.
- 5
In a separate bowl, cream the soft butter, brown sugar, and white sugar.
- 6
Add the egg and vanilla, mixing until combined.
- 7
Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
- 8
Layer the brownie batter in a baking dish, followed by the cookie dough on top.
- 9
Bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
💡 Pro Tips
- ✓Cool your melted chocolate-butter mixture to 85-90°F before adding eggs to prevent the proteins from scrambling and creating a grainy texture.timing85-90°F
- ✓Use a 70:30 ratio of brown to white sugar in your cookie layer because brown sugar's molasses creates chewiness while white sugar promotes spread and crispness.ingredient70:30 ratio
- ✓Mix brownie batter only until flour streaks disappear (15-20 gentle folds) because overworking develops gluten and creates tough, cake-like brownies instead of fudgy ones.technique15-20 folds
- ✓Bake at 160°C instead of 180°C for the first 25 minutes to set the brownie layer without overbaking the cookie top, then increase to 180°C for final browning.timing160°C then 180°C
- ✓Press cookie dough layer to 80% coverage on brownie batter, leaving gaps for steam vents that prevent the bottom layer from becoming soggy.technique80% coverage