Description
Delicious combination of cookies and brownies with a rich brown butter flavor, perfect for any occasion.
Ingredients
Scale
- 14.5 tablespoons salted butter (206 grams)
- 3/4 cup packed dark brown sugar (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour, leveled (390 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 1/2 cups powdered sugar (174 grams)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of instant coffee (optional)
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350℉. Spray a 9×13-inch metal baking pan with non-stick spray and line with parchment paper.
- Melt butter in a large bowl, mix with sugars. Add eggs and vanilla, blend until combined (30-45 seconds). Incorporate dry ingredients, then chocolate chips. Divide dough in two halves and press one half in the prepared pan.
- Add cubed butter to a medium saucepan over medium heat. Melt and cook until browned (3-6 minutes).
- Add semi-sweet chocolate to melted butter, mix until melted. Stir in vegetable oil and cocoa powder. In a large bowl, whisk eggs, yolk, and granulated sugar for 1-2 minutes. Mix in powdered sugar, vanilla, and salt. Combine with chocolate mixture, then fold in flour and coffee (if using) and chocolate chips.
- Spread most brownie batter in the bottom of the prepared pan, followed by the cookie dough. Top with remaining brownie batter and spoon large dollops of remaining cookie dough over it.
- Bake the brookies for 38 to 44 minutes until golden on top. A toothpick inserted in the center should come out with some moist crumbs.
- Cool in the pan for 1-2 hours before cutting and serving. Optionally sprinkle with flaky sea salt. Store in an airtight container at room temperature for 3-4 days.
Notes
Serve with vanilla ice cream for an indulgent dessert. Make sure to watch the butter while browning to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: brownies, cookies, dessert, brookies, chocolate, baking, sweet treat