Cookie Brownies (Brookies)
This cookie brownie combines the rich, fudgy texture of a brownie with the chewy, buttery goodness of a cookie, creating an irresistible treat.
Ingredients
Cookie Dough
- 75 g Unsalted Butter
- 165 g Brown Sugar
- 1 Egg
- 1 Egg yolk
- 1/2 tsp Vanilla Extract
- 140 g Plain Flour
- 1/4 tsp Salt
- 100 g Chocolate Chips
Brownie Batter
- 55 g Milk Chocolate melted
- 55 Unsalted Butter
- 110 g Granulated Sugar
- 1 Egg
- 45 g Plain Flour
- 15 g Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 50 g Chocolate chunks
Instructions
Cookie Dough
- Whisk together the softened unsalted butter and sugar.
- Add in the egg and egg yolk and whisk until light and fluffy.
- Add in the salt and chocolate chips and mix until combined.
- Sift in the plain flour and mix until you get a cookie dough. Set aside and make the brownie batter.
Brownie Batter
- Melt the unsalted butter and chocolate together in the microwave in 30 second bursts.
- Once melted, pour it into a mixing bowl and mix with the sugar.
- Add in the egg and whisk until fully combined; then add in the vanilla extract and salt and mix until combined.
- Sift in the plain flour, cocoa powder and baking powder and chocolate chunks and fold until you get a thick brownie batter.
Assemble
- Pre-heat the oven to 170°C and line an 8 inch square baking tin.
- Spread and layer the cookie dough into lined baking tin and then layer the brownie batter over the cookie dough.
- Bake in the oven for 30 mins until it's fully baked.
- Allow the Brookie to cool fully and refrigerate for a few hours or overnight before slicing.