Description
A heavenly blend of rich fudgy brownies and buttery chocolate cookies, these brookies deliver a perfect balance of texture and flavor. Crispy on the outside, gooey on the inside, they’re a chocolate lover’s dream.
Ingredients
95 g (¾ cups) all-purpose flour
130 g (½ cup + 2 tbsp) unsalted butter, softened
180 g (¾ cup) granulated sugar
60 g (¼ cup) light brown sugar, packed
150 g (⅔ cup) semi-sweet chocolate chips
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
¼ tsp salt
1½ tsp cocoa powder
30 g (2 tbsp) Demerara sugar, for topping
Instructions
Preheat oven to 175°C (350°F). Line a 9×9-inch (23×23 cm) baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, and salt.
In a large bowl, cream the softened butter until light and fluffy.
Gradually add granulated sugar and brown sugar, mixing until smooth and well combined.
Beat in egg and egg yolk until fully incorporated.
Stir in vanilla extract.
Mix in the flour mixture until just combined. The dough will be thick.
Fold in chocolate chips.
Transfer the dough to the prepared baking pan and press it evenly into the bottom with lightly greased hands.
Sprinkle the top with Demerara sugar.
Bake for 22–25 minutes or until the edges are firm and the center is just set.
Allow to cool completely in the pan before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 4 days.
Feel free to add chopped nuts, sea salt flakes, or a caramel drizzle for a flavor twist.
Refrigerate the unbaked dough for up to 24 hours if making ahead.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 190
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 0.8g
- Protein: 2g
- Cholesterol: 20mg