Ingredients
There are, of course, very different Brookies recipes on the net and in books. Most consist of two separate layers, where the cookie layer is rolled out like cookie dough. I find both the preparation and the visual and taste result strange (then I would instead advise you to use my cookie dough brownies with raw cookie dough).
The second topic is the "lusciousness." Sure, even my chocolate chip brownies, like American pastries in general, are a remotely low-calorie thing 😉 . But they don't have to be. 400 grams of sugar (in addition to a lot of chocolate) with tons of fat on a minimal amount of flour, however, are not necessary. I still like to taste something else besides sugar. Purely visually, my brookies go toward Russian plucked cake with a swirl. If you don't like dark dough spots on your cookie brownies, you can leave them out.
How to make the Brookies
First of all, preheat the oven to 350°F/175°C. Line a square baking pan (approx. 8*10 in / 20*25 cm) with baking paper.
For the cookie topping, beat the soft butter with the two sugars until fluffy, and then stir in the egg well. Add the vanilla paste, flour, baking powder, and salt and knead everything into a homogeneous dough. Finally, fold in the 70g chocolate drops. Chill the cookie dough briefly while you make the brownie dough. Then, chop the chocolate and melt it with the butter in a saucepan in a hot water bath. Set aside and let cool slightly. Beat the eggs with the white and brown sugar until very foamy.
After that, mix all the remaining dry ingredients. Stir the egg cream together with the chocolate-butter mixture briefly but vigorously. Pour about three-quarters of the brownie batter into the prepared pan. Then spread the cookie dough in small portions on top of the brownie layer like an imperfect crumble, spreading the rest of the brownie dough in between. You don't want the layers to be scrambled but to look like a patchwork quilt. Flatten everything slightly so that the surface is relatively flat. Sprinkle the 20g or so of baking-safe chocolate drops over the top.
In the end, bake the brookies for about 25 minutes. During the first 10 minutes, it is best to cover them so that not only the cookie layer is baked through, but both, without the topping, become too dry. Allow brookies to cool thoroughly before cutting, preferably even in the refrigerator. Enjoy your double-delicious treat!
Top Tip
Attention, for perfect consistency, you must definitely pay attention to the correct baking time and the appropriate combination of ingredients. After all, it should not be a chocolate cake but a slightly chewy brownie with sprinkles. Since every oven is a little different, I have also noted a few tips in the Brookies recipe below, how you can "save" a possibly not-quite-perfect result 🙂 .
Recipe Card
Brookies
Equipment
- 1 pan (8*10 in / 20*25 cm)
Ingredients
For the brownie layer
- 110 grams (⅔ cup) dark chocolate
- 120 grams (½ cup) butter
- 3 eggs, medium
- 60 grams (⅓ cup) white sugar
- 60 grams (⅓ cup) brown sugar
- 80 grams (⅔ cup) all-purpose flour
- ½ teaspoon baking powder
- 30 grams (⅓ cup) baking cocoa
- ¼ teaspoon (⅓ teaspoon) sea salt, or less, optional
For the cookie layer
- 80 grams (⅓ cup) butter soft
- 50 grams (⅕ cup) brown sugar
- 40 grams (⅕ cup) white sugar
- 1 egg room warm, medium
- ½ teaspoon vanilla paste
- 150 grams (1 ⅕ cups) all-purpose flour
- ¾ teaspoon (⅘ teaspoon) baking powder
- ¼ teaspoon (⅓ teaspoon) sea salt
- 70 grams (⅖ cup) chocolate drops, for the dough
- 20 grams (1 ⅖ tablespoons) chocolate drops, coarse indication
Instructions
- Preheat the oven to 350°F/175°C. Line a square baking pan (approx. 8*10 in / 20*25 cm) with baking paper.
- For the cookie topping, beat the soft butter with the two sugars until fluffy, and then stir in the egg well. Add the vanilla paste, flour, baking powder, and salt and knead everything into a homogeneous dough. Finally, fold in the 70g chocolate drops. Chill the cookie dough briefly while you make the brownie dough.
- Chop the chocolate and melt it with the butter in a saucepan in a hot water bath. Set aside and let cool slightly. Beat the eggs with the white and brown sugar until very foamy.
- Mix all the remaining dry ingredients. Stir the egg cream together with the chocolate-butter mixture briefly but vigorously. Pour about three-quarters of the brownie batter into the prepared pan.
- Then spread the cookie dough in small portions on top of the brownie layer like an imperfect crumble, spreading the rest of the brownie dough in between. You don't want the layers to be scrambled but to look like a patchwork quilt. Flatten everything slightly so that the surface is relatively flat. Sprinkle the 20g or so of baking-safe chocolate drops over the top.
- Bake the brookies for about 25 minutes. During the first 10 minutes, it is best to cover them so that not only the cookie layer is baked through, but both, without the topping, become too dry. Allow brookies to cool thoroughly before cutting, preferably even in the refrigerator.
Notes
- If you like it very sweet, you can use more sugar. Many other recipes use double to triple the amount of sugar, but I think this is way too much.
- You can make two separate layers instead of the light patchwork pattern. Take the entire brownie batter as a foundation and spread the cookie batter on top, covering evenly.
- The baking time varies depending on the stove. However, the brookies must not become too dry.
- If baked too long, you can pierce them several times with a shish kebab and drizzle with milk.
- Stored in aluminum foil, the cookie layer remains crispier, and in a Tupperware container, the brookies become even more moist and soft overall.
Ingredient substitutions
Variations
So, friends of American baking recipes, watch out: Get right to the mixing bowl! And feel free to check out my cornbread, pancakes, New York cheesecake or cinnamon rolls.
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