RECIPE: Brookies
The most chaotic good recipe I have done so far. Brownie cookies, where can you go wrong? And best of all, they are delicious, and with vanilla ice cream and slightly warmed up. Heaven!
Preheat:320 F
Ingredients:
Brownie batter:
1 stick (1/2 cup) unsalted butter (or use salted. I like too sometimes)
4 oz bittersweet chocolate, chopped roughly (Treat yourself, use the good stuff)
½ cup of white sugar
½ cup of packed brown sugar (light)
1 teaspoon vanilla extract
Dash of salt
2 large eggs
½ cup of all-purpose flour, leveled out.
Cookie dough:
1 stick (1/2 cup) unsalted butter, at room temp
1/3 cup packed brown sugar (light)
½ teaspoon vanilla extract
1 large egg
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cup of all-purpose flour, leveled off
½ cup semi-sweet chocolate chips
Instructions:
Brownie batter:
- Line a 13 x 9 x 2-inch pan with parchment paper and or line with non-stick cooking spray.
- Microwave butter until it’s bubbling.
- Add the chocolate and mix until the chocolate is completely melted. (The heat from the butter should melt the chocolate)
- Miz in the white sugar, brown sugar, vanilla, and salt. The mixture might look a little weird, that’s fine.
- Mix in eggs. Than the flour.
- Pour into prepared pan and spread evenly. Set aside.
Cookie Dough Batter:
- Mix butter and both sugars for three minutes. Or until light and puffy. Scrape the side until everything is mixed.
- Add vanilla and egg. Beat for 1 minute. Scrape the sides.
- Add salt, baking soda and baking powder, mix until combined.
- Slowly mix in the flour.
- Mix in the chocolate chips.
- Dollop small spoonsful of cookie dough evenly over the brownie batter. You do not have to press the cookie dough batter down or anything.
- Cover the pan with aluminum foil for 20 minutes.
Baking:
- Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more.
- Once it is done, let cool.
- Eat with some ice cream with it and you are done!
