Best Brookies

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Best Brookies

Fudgy brownies meet soft, chewy chocolate chip cookies in these irresistible brookies. With a rich chocolate brownie layer and a golden cookie layer, they are baked until perfectly set on the outside while remaining soft and fudgy in the centre.
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Prep Time 20 minutes
Baking time 50 minutes 30 minutes
Total Time 1 hour 40 minutes
Course: Dessert
Cuisine: international
Ingredients Equipment Method Video

Ingredients
  

Brownie Layer
  • 100 g butter
  • 200 g dark chocolate
  • 1 tbsp oil
  • 25 g cocoa powder
  • 1 tsp instant coffee powder optional
  • 50 g light brown sugar
  • 3 medium eggs
  • 150 g caster sugar
  • 1½ tsp vanilla extract
  • 73 g all-purpose flour
  • ¾ tsp salt
  • 100 g chopped chocolate
Cookie Layer
  • 100 g melted butter
  • 100 g light brown sugar
  • 55 g caster sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 180 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp salt
  • 150 g chopped semi-sweet chocolate

Equipment

  • 1 Pan size 20 × 20 cm (8 × 8 inches)

Method
 

Prepare the brownie batter
  1. Melt the butter, dark chocolate and oil together until smooth. Set aside to cool slightly.
  2. In a large bowl, beat the eggs, light brown sugar, caster sugar and vanilla extract until light and fluffy. Gradually mix in the melted chocolate mixture.
  3. Add the flour, cocoa powder, instant coffee and salt. Fold gently until just combined. Finally, fold in the chopped chocolate.
    4. Don’t overmix the brownie batter: Mix only until the flour is incorporated to keep the brownie layer fudgy.
Prepare the cookie dough
  1. In a separate bowl, mix the melted butter with the light brown sugar and caster sugar.
  2. Add the egg and vanilla extract and mix until combined.
  3. Add the flour, baking soda, cornstarch and salt. Mix just until the dough comes together, then fold in the chopped chocolate.
  4. If the dough is very soft, chill it in the refrigerator for 10–15 minutes.
    5. Chill the cookie dough if needed: If your kitchen is warm or the dough feels too soft, 10–15 minutes in the refrigerator will make it easier to handle.
Assemble the brookies
  1. Preheat the oven to 175°C (350°F).
  2. Line a 20 × 20 cm (8 × 8-inch) square baking pan with parchment paper.
  3. Spread half of the brownie batter evenly over the bottom of the pan. Spoon the cookie dough over the brownie layer and gently press it down.
  4. Spread the remaining brownie batter over the top, covering the cookie layer as evenly as possible.
Bake
  1. Bake for 40–50 minutes, or until the top is golden and set while the centre remains slightly soft.
  2. If the top starts browning too quickly, loosely cover the pan with aluminum foil during the last 10–15 minutes of baking.
  3. For the perfect fudgy texture, a skewer inserted into the centre should come out with moist crumbs, rather than completely clean.
    4. Don’t overbake: The center should remain slightly soft when you take the brookies out of the oven. They will continue to set as they cool.
    Watch the top: If the cookie layer becomes golden too quickly, cover the pan loosely with foil for the remaining baking time.
Cool
  1. Allow the brookies to cool completely in the pan before slicing. This gives the layers time to set and helps achieve the perfect fudgy brownie and chewy cookie texture.
  2. For cleaner slices, you can chill the cooled brookies briefly before cutting.
    3. Cool completely before slicing: This is important for getting neat layers and the best texture.

Video

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