Description
These fudgy, chewy Brookies combine the best of brownies and cookies in one decadent treat. Soft brownie base with a slightly chewy chocolate chip cookie topping — perfect for dessert lovers who can’t decide between brownies or cookies!
Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
Instructions
- Preheat oven: to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make brownie base: Melt dark chocolate and butter together over low heat or in 30-second microwave bursts, stirring until smooth. Set aside to cool slightly.
- Mix wet ingredients: Beat eggs, caster sugar, Demerara sugar, and vanilla in a bowl until combined.
- Combine with chocolate: Gradually fold melted chocolate mixture into the wet ingredients.
- Add dry ingredients: Sift together flour, cocoa powder, baking powder, and salt. Fold into chocolate mixture until just combined.
- Cookie topping: Gently fold in chocolate chips. The mixture should be slightly thicker than regular brownie batter.
- Bake: Pour batter into prepared pan and smooth top. Bake for 25–30 minutes, until edges are set and a toothpick inserted in center comes out with a few moist crumbs.
- Cool and serve: Let cool completely in the pan, then cut into squares and serve.
Notes
- Use room temperature eggs for a smoother batter.
- Demerara sugar adds a slight crunch and caramel flavor to the cookie topping.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Brownie-Cookie Hybrid
- Method: Baking
- Cuisine: American