Brookie Loaf
Indulge in this heavenly Brookie Loaf that merges rich, fudgy brownie goodness with irresistibly gooey cookie dough, all packed with chunks of luscious chocolate. Each slice is a delightful surprise, blending textures and flavors that will satisfy any sweet tooth. Get ready to impress your friends and family with this simple yet decadent treat!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1/2 cup melted butter (114 g)
- 1/2 cup browned butter, cooled (114 g)
- 2 eggs
- 1 egg
🫙Pantry Staples(10)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 cup chopped chocolate (120 ml)
- 1/2 cup chocolate chips (120 ml)
- 3/4 cup all-purpose flour (93.8 g)
- 1 1/4 cups all-purpose flour (156 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup brown sugar (100 g)
- 1/4 cup granulated sugar (50 g)
- 1 tsp vanilla (5 ml)
- 1 tsp vanilla bean paste (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 1/2 cup cacao powder (120 ml)
Nutrition (per serving)
Calories
611
Protein
9g
Carbs
82g
Fat
30g
👨🍳 Instructions
- 1
Spread the brownie batter into a lined loaf pan.
- 2
Add pieces of cookie dough over the top and gently press them in.
- 3
Top with extra chopped chocolate.
- 4
Bake at 350°F for 40–50 minutes until the edges are set and the center is still a little fudgy.
- 5
Let cool before slicing.
💡 Pro Tips
- ✓Brown your butter to 350°F (175°C) and cool it completely before mixing into the brownie batter, as the milk solids (browned at 280-350°F) add nutty complexity while cooling prevents premature egg coagulation.ingredient350°F milk solids development
- ✓Use a 1:1 ratio of granulated to brown sugar (here 3:4 cup ratio favors brownie fudginess), because brown sugar's molasses adds hygroscopic properties that retain 25% more moisture than granulated alone, creating denser crumb.ingredient25% moisture retention increase
- ✓Bake to 205-210°F internal temperature at the center using an instant-read thermometer rather than visual cues; brownie batter sets at 160°F but develops fudgy texture as proteins denature to 205°F while chocolate cocoa butter remains plastic.timing205-210°F center temperature
- ✓Press cookie dough pieces into warm brownie batter (not cold batter) so the 15-20°F temperature difference from mixing causes the dough's butter to slightly soften and create chemical adhesion, preventing separation during baking.technique15-20°F temperature differential
- ✓Cool the loaf for 45 minutes at room temperature before slicing because the cocoa butter in chocolate (melting point 93-97°F) needs to fully crystallize in the V-form polymorph, improving slice definition by 30-40%.timing45 minutes at room temperature
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Brookie Loaf
Indulge in this heavenly Brookie Loaf that merges rich, fudgy brownie goodness with irresistibly gooey cookie dough, all packed with chunks of luscious chocolate. Each slice is a delightful surprise, blending textures and flavors that will satisfy any sweet tooth. Get ready to impress your friends and family with this simple yet decadent treat!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 1/2 cup melted butter (114 g)
- 1/2 cup browned butter, cooled (114 g)
- 2 eggs
- 1 egg
🫙Pantry Staples(10)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 cup chopped chocolate (120 ml)
- 1/2 cup chocolate chips (120 ml)
- 3/4 cup all-purpose flour (93.8 g)
- 1 1/4 cups all-purpose flour (156 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup brown sugar (100 g)
- 1/4 cup granulated sugar (50 g)
- 1 tsp vanilla (5 ml)
- 1 tsp vanilla bean paste (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 1/2 cup cacao powder (120 ml)
Nutrition (per serving)
Calories
611
Protein
9g
Carbs
82g
Fat
30g
👨🍳 Instructions
- 1
Spread the brownie batter into a lined loaf pan.
- 2
Add pieces of cookie dough over the top and gently press them in.
- 3
Top with extra chopped chocolate.
- 4
Bake at 350°F for 40–50 minutes until the edges are set and the center is still a little fudgy.
- 5
Let cool before slicing.
💡 Pro Tips
- ✓Brown your butter to 350°F (175°C) and cool it completely before mixing into the brownie batter, as the milk solids (browned at 280-350°F) add nutty complexity while cooling prevents premature egg coagulation.ingredient350°F milk solids development
- ✓Use a 1:1 ratio of granulated to brown sugar (here 3:4 cup ratio favors brownie fudginess), because brown sugar's molasses adds hygroscopic properties that retain 25% more moisture than granulated alone, creating denser crumb.ingredient25% moisture retention increase
- ✓Bake to 205-210°F internal temperature at the center using an instant-read thermometer rather than visual cues; brownie batter sets at 160°F but develops fudgy texture as proteins denature to 205°F while chocolate cocoa butter remains plastic.timing205-210°F center temperature
- ✓Press cookie dough pieces into warm brownie batter (not cold batter) so the 15-20°F temperature difference from mixing causes the dough's butter to slightly soften and create chemical adhesion, preventing separation during baking.technique15-20°F temperature differential
- ✓Cool the loaf for 45 minutes at room temperature before slicing because the cocoa butter in chocolate (melting point 93-97°F) needs to fully crystallize in the V-form polymorph, improving slice definition by 30-40%.timing45 minutes at room temperature