Best Brookies Ever
These Best Brookies Ever are unbelievably tasty. A layer of dark chocolate brownie dough is topped with chocolate chip cookie dough. The whole concoction is baked and served with flaky sea salt scattered over the top. Can I just say Yum??!!!!
This little project requires you to make two separate batters but they are both simple to make. Even though the cookie dough is going on top of the brownie, you want to make it first so that it can sit in the refrigerator for a bit.
Begin by whisking the melted butter and sugars until well combined. Whisk in the egg and vanilla for about a minute until the mixture turns creamy and a shade lighter. Then whisk in the baking powder, salt and cornstarch.
Switch to a rubber spatula and fold in the flour followed by the chocolate chips.
Continue to fold until the dough comes together. Place in the fridge uncovered.
To make the brownie batter, add butter and coconut oil to a saucepan and melt. Add cocoa powder and then whisk in the chocolate chips until smooth. Set aside.
In a separate bowl, whisk together the sugars and eggs for a solid minute. Add vanilla and salt, followed by the chocolate mixture. Add in the flour and whisk to just combine.
Spread the brownie batter in the bottom of a prepared baking pan and refrigerate for 15 minutes.
Take handfuls of the chilled cookie dough and press flat between your hands. Lay it on top of the chilled brownie dough. Near the end, take smaller flattened pieces and fill in the gaps to fully cover the brownie layer. Top with chocolate chips.
Bake the brookies for 30-35 minutes. When lightly golden on top, remove from the oven and sprinkle with flaky sea salt. Let them cool for about 20 minutes and then transfer to the fridge to chill for an hour or until barely warm.
Cut into small pieces and serve!
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Best Brookies Ever
Makes: 24 servings
Prep Time: 30 minutes
Bake Time: 35 minutes
Total Time: 1 hour & 5 minutes plus cooling time 1 hour
Ingredients
Cookie Dough:
- 3/4 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp cornstarch
- 2 cups (256 g) all-purpose flour, spooned and leveled
- 1 & 1/2 cups semisweet chocolate chips, divided (I like 1/2 of them to be mini chocolate chips)
Brownie Batter:
- 1/2 cup unsalted butter, sliced
- 1/4 cup refined coconut oil
- 3/4 cup regular unsweetened cocoa powder
- 3/4 cup dark chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup (65 g) all-purpose flour, spooned and leveled
- Flaky sea salt
Instructions
Cookie Dough:
In a large bowl, whisk together the butter, brown sugar, and granulated sugar until well combined.
Vigorously whisk in the egg and vanilla for a good minute or until the mixture turns creamy and a shade lighter.
Whisk in the baking powder, salt, and cornstarch to evenly incorporate.
Switch to a rubber spatula and fold in the flour. About halfway through, add in 1 cup of chocolate chips and fold to fully bring the dough together. It will be thick and sticky. Place in the refrigerator uncovered.
Brownies:
Add the butter and coconut oil to a medium saucepan and stir to melt over medium heat. Once melted and hot, whisk in the cocoa powder and allow to bubble for about 30 seconds. Remove from heat and whisk in the chocolate chips until smooth. Set aside.
In a separate large bowl, vigorously whisk together the sugar, brown sugar, and eggs for a good minute or until creamy and a shade lighter. Whisk in the vanilla and salt, followed by the chocolate mixture. Add in the flour and whisk just to combine.
Grease and line a 9×13-inch baking pan with parchment paper, allowing some paper to hang over the sides for easy removal. Spread the batter in the pan and place in the refrigerator to chill for 15 minutes.
In the meantime, preheat the oven to 350°F. Once the brownie batter is chilled and feels firmer to the touch, it’s time to add the cookie dough on top. Take spoonfuls of the chilled dough and press flat between your hands. Lay on top of the brownie layer to cover the surface in patches of cookie dough. Near the end, use any remaining dough to fill in the gaps to fully cover the surface.
Top with the remaining 1/2 cup of chocolate chips and gently press into the surface. Bake for 30 to 35 minutes of until the bars are evenly puffed and lightly golden on the surface. Drop the pan a couple of times right when it’s fresh from the oven to deflate the bars. Sprinkle with flaky sea salt.
Allow to cool for about 20 minutes at room temperature and then transfer to the refrigerator to chill for an hour or until just barely warm. Once cooled, lift out of the pan and slice into 24 small squares.
Recipe by Browned Butter Blondie
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