Brookies
A delightful fusion of fudgy brownies and chewy chocolate chip cookies, swirled together for the ultimate indulgence. Perfectly sweet, slightly salty, and irresistibly satisfying in every bite!
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Ingredients
For Brownie Batter
- 1 cup semisweet chocolate chips
- 1 stick unsalted butter, melted
- ¼ cup cocoa powder
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
Chocolate Chip Batter
- 1 stick unsalted butter, browned
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semisweet chocolate chunks
- Coarse Salt (for topping)
Instructions
- Start with the Brownie Batter: Melt the butter in a saucepan and pour it over the chocolate chips in a mixing bowl. Stir until smooth.
- Add the cocoa powder, sugar, eggs, and vanilla. Mix well until the batter is glossy and thick.
- Fold in the flour and salt until smooth. Set this heavenly batter aside.
- Move on to the Cookie Dough: Begin by browning your butter until it’s golden and smells nutty—this step elevates the flavor.
- Mix the browned butter with the sugars and vanilla extract until creamy, then put the egg.
- Fold in the flour, baking soda, baking powder, and salt. Once the dough starts to come together, stir in the chocolate chunks.
- Assemble the Brookies: Preheat your oven to 350°F. Line your baking dish with parchment paper for easy cleanup.
- Pour the brownie batter into the dish and spread it evenly.
- Drop spoonfuls of cookie dough on top, letting them mingle naturally. Use a knife to gently swirl the two batters together for a marbled masterpiece.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Sprinkle coarse salt on top as soon as they come out of the oven. This step is key to balancing the sweetness with a hint of savory.
- Let them cool completely before slicing. (I know, patience is hard, but it’s worth it!)