Brookies: The Ultimate Brownie and Cookie Combo

If you like both brownies and cookies, you’ll love these. Brook trout! This recipe combines the best of both worlds, with a rich, fudgy brownie base and a layer of chewy cookies on top. The result is a mouthwatering dessert that is both indulgent and satisfying. Perfect for anyone who can’t decide between their favorite treats!

Why you’ll love this recipe:

You’ll love these brookies for their incredible texture: a mix of fudgy brownies and chewy cookies in every bite. The combination of dark and white chocolate takes these brookies to another level of decadence. Whether you’re baking for a crowd or treating yourself, this dessert is sure to please anyone who loves chocolate.

Perfect opportunity:

These brookies are perfect for parties, family gatherings, or as a weekend treat. Serve them warm with a scoop of ice cream for the ultimate dessert, or enjoy them as an afternoon snack with coffee or tea.

Decorating tips:

For added flavor, drizzle the cooled brookies with melted chocolate or sprinkle with sea salt to enhance the flavors. You can also add more chocolate chunks on top before baking for a more indulgent look.

Ingredients:

For the cookie dough:

• 40 g granulated sugar (1/4 cup)
• 75g light brown sugar (a little less than 1/2 cup)
• 125 g butter (at room temperature)
• 1 egg (at room temperature)
• 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
• 220 g flour (2 cups)
• 15 g cornstarch (1 1/2 tablespoons)
• 1/2 teaspoon baking soda
• 1/2 sachet of baking powder
• 120 g chocolate (cut into small pieces)

For the brownie layer:

• 3 eggs (at room temperature)
• 140 g granulated sugar (3/4 cup)
• 280g dark chocolate (60% cocoa)
• 125 g butter
• 90 g flour (3/4 cup)
• A pinch of salt
• Optional: White chocolate for extra decoration

Instructions:

1. Prepare the cookie dough:
   • Preheat the oven to 175°C (350°F) on top and bottom heat.
   • In a large bowl, beat the butter and both sugars together for 4 to 5 minutes until light and fluffy.
   • Add the egg and mix until well combined.
   • Sift together flour, cornstarch, baking soda and baking powder. Use a spatula to mix the dry and wet ingredients together.
   • Add the chopped chocolate pieces.
   • The dough should be soft and not sticky. Place it in the refrigerator while you prepare the brownie layer.
2. Prepare the brownie layer:
   • Butter a 22cm baking tin and line it with baking paper.
   • Melt the butter in a saucepan or in the microwave. Remove from heat and add the dark chocolate. Stir until the chocolate is completely melted.
   • In a separate bowl, whisk the eggs and sugar together for 2 to 3 minutes until light and fluffy.
   • Slowly add the melted chocolate mixture to the egg mixture while whisking.
   • Add the flour and a pinch of salt, mixing until well combined.
3. Assemble the Brookies:
   • Press some of the chilled cookie dough into the bottom of the prepared pan, forming a base layer.
   • Pour the brownie batter over the cookie layer.
   • replaces the word nice with emptyp with remaining cookie dough, either by dropping small pieces of dough on top or by rolling them into balls and pressing gently.
   • Bake in the preheated oven for 25 to 30 minutes or until the cookie layer is lightly browned and the brownie is cooked through. A toothpick inserted should come out with a few moist crumbs, but not completely clean.
4. Let cool and serve:
   • Let the brookies cool in the pan before cutting them into squares.

Enjoy your Brook troutthe ultimate combination of rich brownie and chewy cookie perfection!