Brookies | Brownie Cookie Bars
Confused about choosing brownies and cookies? You no longer have to choose because this indulgent dessert combines both into one!
Equipment
- 9 x 11" Baking pan
- Hand whisk
- Silicone spatula
Ingredients
Chocolate Chip Cookie Layer
- 190 gs all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4th tsp salt
- 113 gs unsalted butter, softened
- 75 gs brown sugar can substitute for white sugar
- 25 gs white sugar
- 1 eggs
- 1 tsp vanilla essence
- 1 tsp sea salt
Brownie Layer
- 75 grams semi-sweet chocolate
- 115 gs unsalted butter
- 165 gs brown sugar
- 100 gs white sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 85 gs all-purpose flour
- 55 gs cocoa powder
- 1/2 tsp salt
Instructions
Cookie Layer
- Prepare a 9x11" square pan or 10" loaf pan baking pan by lining it with baking paper.
- Preheat the oven to 170 degrees Celsius.
- Combine the dry ingredients in a bowl: all-purpose flour, baking soda, baking powder, and salt.190 gs all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4th tsp salt
- In a stand mixer (or a bowl with an electric mixer), add the softened butter*, and both the sugars and cream together on high speed for 2-5 minutes until well combined. The mixture should be nice and creamy. Make sure not to overmix at this point!*25 gs white sugar, 165 gs brown sugar, 113 gs unsalted butter, softened
- Add the room temperature eggs* and vanilla essence into the butter mix and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter.1 tsp vanilla essence, 1 eggs
- With the mixer on slow, add the dry ingredients into the batter and keep mixing on slow until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point.
- Finally, add the chocolate chips into the dough and mix on high speed for a few seconds just to incorporate them in, don’t overmix.
- Transfer the cookie batter in the prepared baking sheet and let it chill in the fridge for atleast 15-20 minutes while you prepare the brownie.
Brownie Layer
- Melt the chocolate and butter in a microwave-safe bowl or over a double boiler* until both the ingredients are fully melted and combined.75 grams semi-sweet chocolate, 115 gs unsalted butter
- Next, add both sugars into the chocolate mix and stir it with a whisk until combined while it’s still hot.* (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point).75 gs brown sugar, 100 gs white sugar
- Once the sugar is combined, add the eggs and vanilla extract and whisk it again until the eggs are well incorporated into the chocolate batter.1/2 tsp vanilla extract, 2 eggs
- Add the cocoa powder, all-purpose flour, salt (1/2 tsp), and more chocolate chips (if using) and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it! There should be no streaks of flour left in the batter by the time you’re done mixing it all in.85 gs all-purpose flour, 55 gs cocoa powder, 1/4th tsp salt
- Place the prepared brownie batter on top of the chilled cookie layer in the baking pan and spread it evenly using a spatula.
- Bake the brookie bars for 30-45 minutes until they are firm and set. Top the bars with a sprinkle of sea salt and let it chill for atleast 1 hour before slicing them.
Notes
Storage:
The brookie bars can be stored for 2-3 days in an airtight container.Tips & tricks:
- Melting chocolate for brownies: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Softened butter: Make sure your butter is at room temperature but not too warm. If the butter is too soft, your dough will end up being too soft, causing the cookies to spread too much in the oven and deflate after you take them out
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies
- Mixing the butter and sugar: Don’t mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies