Chewy Fudgy Brownie Cookies: ‘Brookies’ Recipe
Chewy Fudgy Brownie Cookies: ‘Brookies’ Recipe
Indulge in the Best of Both Worlds: Chewy Brownies Meet Crispy Cookies in This ‘Brookie’ Recipe!
Experience the ultimate dessert sensation with ‘Brookies’ – a delightful creation that perfectly marries the rich, fudgy texture of brownies with the satisfying crunch of cookies! These treats are incredibly addictive. This recipe yields approximately 8 delicious brookies.
Crispy Cookie Dough- 60g unsalted butter, softened
- 70g granulated sugar
- 1/4 tsp salt
- 1/2 large egg yolk (or 1 small egg)
- 1/2 tsp vanilla extract
- 50g bread flour (high-gluten flour)
- 50g cake flour (low-gluten flour)
- 1/4 tsp baking powder
- 70g chocolate chips
Fudgy Brownie Batter- 200g dark chocolate (couverture recommended), chopped
- 100g unsalted butter, cubed
- 3 large fresh eggs
- 130g granulated sugar
- 1 1/2 tsp vanilla extract
- 175g cake flour (low-gluten flour)
- 25g unsweetened cocoa powder
- 1/2 tsp baking powder
- 200g dark chocolate (couverture recommended), chopped
- 100g unsalted butter, cubed
- 3 large fresh eggs
- 130g granulated sugar
- 1 1/2 tsp vanilla extract
- 175g cake flour (low-gluten flour)
- 25g unsweetened cocoa powder
- 1/2 tsp baking powder
Cooking Instructions
Step 1
[Making the Cookie Dough] First, in a large bowl, cream the softened unsalted butter with a spatula or whisk until smooth and fluffy. Then, add the granulated sugar and beat until well combined and the mixture looks pale and slightly fluffy. 
Step 2
Add the salt, vanilla extract, and egg yolk. Mix quickly to emulsify and prevent separation. It’s important that all ingredients come together into a smooth, cohesive mixture.
Step 3
Sift in the bread flour, cake flour, and baking powder. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; stop when you can still see about 80% of the flour to ensure a tender cookie.
Step 4
Add the chocolate chips and gently fold them into the dough until evenly distributed. Plenty of chocolate chips will add a delightful textural contrast.
Step 5
Place the finished cookie dough into a zip-top bag, flatten it slightly, and refrigerate for at least 30 minutes before use. Chilling the dough makes it easier to handle and shape, and also helps achieve a better texture when baked.
Step 6
[Making the Brownie Batter] Now, let’s prepare the brownie batter. In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt them gently over a double boiler (bain-marie), stirring occasionally until completely smooth. Ensure there are no lumps. 
Step 7
In a separate bowl, whisk the eggs and sugar together until the mixture becomes pale, light, and frothy. This aeration is key to a good brownie texture.
Step 8
Pour the melted and slightly cooled chocolate-butter mixture into the egg mixture, along with the vanilla extract. Gently fold everything together with a spatula, being careful not to deflate the foamy eggs. Preserving the rich chocolate flavor is essential.
Step 9
Sift the cake flour, cocoa powder, and baking powder over the chocolate mixture. Gently fold until just combined and no dry streaks remain. Overmixing will result in a tougher brownie, so be delicate.
Step 10
[Assembly and Baking] Remove the chilled cookie dough from the refrigerator and divide it into approximately 8 equal portions. Roll each portion into a ball and then flatten it slightly into a disc. These will form the cookie layer. 
Step 11
Spoon about 4 tablespoons of the brownie batter into each of your baking cups or muffin tin liners. Fill each about 50-60% full, leaving room for them to rise during baking.
Step 12
Gently place one flattened cookie dough disc on top of each brownie batter portion. Press down slightly with your fingers or a spatula, allowing the cookie dough to spread and cover about half to two-thirds of the brownie batter. Aim for a nice visual fusion.
Step 13
Bake in a preheated oven at 170°C (340°F) for 25-30 minutes. A toothpick inserted into the center should come out with moist crumbs attached, indicating a perfectly fudgy brownie base.
Step 14
Once removed from the oven, let the brookies cool slightly in the pan before carefully removing them. They can be delicate when hot, so handle with care. Enjoy them warm for the ultimate chocolatey experience!
