Brookies
Updated Jan. 18, 2022
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
Ingredients
- 8tablespoons/113 grams unsalted butter, plus more for greasing the pan
- 1cup/201 grams granulated sugar
- 2large eggs
- 1½teaspoons vanilla extract
- ½cup/64 grams all-purpose flour
- ¾cup/71 grams cocoa powder, Dutch-process or natural
- ¼teaspoon baking powder
- ¼teaspoon kosher salt (Diamond Crystal)
- 6tablespoons/85 grams unsalted butter
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 2teaspoons vanilla extract
- 1¼cups/160 grams all-purpose flour
- 2teaspoons baking powder
- ¾teaspoon kosher salt
- 1¼cups/215 grams chocolate chips or chopped bar chocolate
For the Brownie
For the Cookie
Nutritional analysis per serving (24 servings)
226 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 3 grams protein; 131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 3
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
- Step 4
Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
- Step 5
Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 6
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in ¾ cup of the chocolate.
- Step 7
Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining ½ cup chocolate on top.
- Step 8
Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
- Step 9
Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.
Private Notes
Comments
Step 3: Transfer the butter-sugar mixture to a bowl before whisking in the eggs and vanilla. Then you don't need to wash the saucepan before making the butter-sugar base for the cookie batter.
Hi Elaine, My husband and I wash our parchment paper, leave it to dry near the plastic bags we also wash, and reuse the parchment many times. It holds up to repeated washing and baking. I use it for baking bagels (very hot oven) and other baked goods (including cookies), so it gets put to the test. Give it a try and perhaps you'll feel better about using parchment in many applications.
Followed the recipe as is except I added peanut butter between the two layers, then swirled everything around a bit. Amazing.
This was a fun recipe to do with kids when it came to scooping and creating the marbling effect
usadded peanut butter to the cookie batter fire and next time add Celsius plz
Just curious? Why are you using cocoa powder instead of unsweetened chocolate?