Brookies
- Level: Easy
- Yield: 24 brookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 313
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 4
- Cholesterol
- 67
- Sodium
- 109
- Total: 2 hr (includes cooling time)
- Active: 25 min
Ingredients
Brownie Batter:
Nonstick cooking spray
Two 4-ounce bars bittersweet chocolate, chopped (about 1 3/4 cups)
1 stick (8 tablespoons) unsalted butter
3/4 cup lightly packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour (see Cook’s Note)
1/2 teaspoon kosher salt
Cookie Dough Batter:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup lightly packed light brown sugar
1 1/2 teaspoons pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
1 large whole egg plus 1 large egg yolk
3/4 cup semisweet chocolate chips
Directions
- For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
- Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
- For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
- Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
- Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)