Brookies
Sometimes I can be a little bit indecisive – for instance, do I want brownies, or do I want blondies? They are both so good that sometimes I can’t choose. Or, maybe it is that sometimes I just don’t want to choose, I simply want both brownies and blondies (and what is wrong with that, I ask?). This recipe for Brookies is the perfect solution. A mixed-up mash-up of brownie and blondie batters in a single pan, every piece providing the best of both worlds.
Brookies are certainly not anything new, you can find recipes for them all over the internet, some of them appearing decades ago. Many of the recipes layer the two dessert, typically brownie on the bottom and cookie on the top. Although that always seemed a bit odd to me. Since the brownie batter tends to be looser than the cookie batter, one might expect it would be easier to press the cookie dough into the bottom and then spread the brownie batter over the top. Sometime there are other goodies sandwiched between the two layers like candy bars or Oreo cookies (or both). There are also brookies in cookie format instead of bar format. Or even brownies, baked in cookie format and called “brookies” because they are brownies shaped like cookies.
My version starts with my Fudgy Brownies and my Brown Butter Blondies. I adapted both recipes slightly so the marriage of the two would fit in a single 9″x13″ baking pan. I added blonde chocolate chips to the brownie batter and semisweet chocolate chips to the blondie batter. I really like the light and dark visual contrast of the chips against their respective base batters. I also like the that the blonde and semisweet chocolates reinforce the flavors of the brownies and blondies. Instead of layering the batters, I chose to swirl them together. I love the visual impact of the swirled surface and I really enjoy that sometimes you might get a bite of brownie, sometimes you might get a bite of blondie, but more often than not you get a bite that is both.
Brookies
Equipment
- As an Amazon Associate I earn from qualifying purchases.9”x13” baking pan
- medium microwave safe bowl or double boiler
- mixing bowls small and large
- medium saucepan
Ingredients
Brownie
- 226 g bittersweet chocolate chopped
- 165 g butter
- ½ tsp espresso powder
- 80 g flour
- 16 g cocoa powder
- 2 g salt
- 3 eggs
- 1 egg yolk
- 134 g sugar
- 74 g brown sugar
- 15 ml vanilla
- 160 g blonde chocolate chips
- 80 g semisweet chocolate chips
Cookie
- 224 g butter
- 16 g dry milk powder
- 165 g brown sugar
- 150 g sugar
- 15 ml vanilla
- 2 g salt
- 2 eggs
- 1 egg yolk
- 240 g flour
- 240 g semisweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 9"x13" brownie pan with non-stick foil.
Brownie Batter
- Place the chocolate, butter and espresso powder in a medium, microwave safe bowl. Use the melt chocolate function on your microwave, or heat for 1 minute, stir, and continue to heat in 30 second intervals (stirring in between) until fully melted and smooth. (You can also use a double boiler for this step)226 g bittersweet chocolate, 165 g butter, 1/2 tsp espresso powder
- In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.80 g flour, 16 g cocoa powder, 2 g salt
- In a large bowl, on low speed, beat together the eggs, egg yolk, sugar, brown sugar and vanilla until the sugar is dissolved and the mixture is a thick, glossy, syrup. Avoid whipping too much air into the mixture.3 eggs, 1 egg yolk, 134 g sugar, 74 g brown sugar, 15 ml vanilla
- Stir the melted chocolate mixture into the egg and sugar mixture until uniform in color and consistency.
- Add the flour mixture and fold just until no more dry ingredients are visible.
- Fold in the blond chocolate chips and semisweet chocolate chips. Set the brownie batter aside.160 g blonde chocolate chips, 80 g semisweet chocolate chips
Cookie Batter
- Add the butter and dry milk powder to a medium saucepan. Cook over medium low heat until the milk solids are golden brown and have a rich, nutty aroma. Immediately transfer to a large mixing bowl,224 g butter, 16 g dry milk powder
- Add the brown sugar, sugar, vanilla and salt to the browned butter, whisk to combine and start the sugar melting. Let rest until cooled to room temperature.165 g brown sugar, 150 g sugar, 15 ml vanilla, 2 g salt
- Beat in the eggs and egg yolks on low speed until the sugar is dissolved and the mixture is thick and syrupy.2 eggs, 1 egg yolk
- Stir in the flour and semisweet chocolate chips until no dry ingredients are visible and the chocolate chips are evenly distributed.240 g flour, 240 g semisweet chocolate chips
Assembly
- Add alternating scoops of brownie batter and cookie batter to your prepared pan attempting to get roughly equal distribution of the two batters. Use a butter knife to lightly swirl the batters together (the batters may clump and drag a bit rather than smoothly swirling, that is ok). Gently tap and shake the pan to settle the batter more evenly in the pan.
- Place the pan in the preheated oven for about 34 minutes. The edges will be set, the top will be dry and slightly glossy, the middle will appear a little loose if you shake the pan – be careful not to overbake or the brookies will be dry.
- Allow the brookies to cool completely before slicing into 24 large or 40 small bars.
Nutrition
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