Description
A perfect blend of rich brownie and chewy cookie, these brookies are simple to make and utterly addictive.
Ingredients
Scale
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 2 large Eggs, at room temperature
- 1/3 cup Unsweetened cocoa powder
- 4 oz Bittersweet chocolate, chopped
- 1/2 cup All-purpose flour
- 1/4 tsp Salt
- 1 tsp Espresso powder (optional)
- 1 tsp Vanilla extract
- 1/2 cup Unsalted butter, softened
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 large Egg
- 1 Egg yolk
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Chocolate chips or chunks
- 1 tsp Cornstarch (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8 or 9 inch square pan with parchment paper.
- Melt the butter for the brownie batter in a saucepan or microwave, mix in chopped chocolate until smooth, and let cool for 2-3 minutes.
- Whisk in sugar, eggs, vanilla, and espresso powder (if using), then fold in flour, cocoa, and salt until no dry streaks remain.
- For the cookie dough, cream softened butter with both sugars until fluffy, then beat in the egg and extra yolk, and stir in vanilla.
- Add flour, baking soda, cornstarch (if using), and salt, mixing until a soft dough forms. Fold in chocolate chips.
- Spread the brownie batter evenly in the pan, dollop cookie dough over the top, and swirl together without overmixing.
- Bake for 24 to 28 minutes until edges look set and center is slightly soft, cool for at least 45 minutes before slicing.
Notes
For a richer flavor, add a tsp of cinnamon to the cookie dough. To make gluten-free, use a 1-to-1 gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg