Chocolate-Drizzled Brookies
- Level: Easy
- Yield: 24 chocolate-drizzled brookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 439
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 79
- Sodium
- 142
- Total: 1 hr 30 min (plus cooling)
- Active: 40 min
Ingredients
For the Brownie Layer:
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
3 large eggs
2 teaspoons pure vanilla extract
For the Cookie Layer:
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
For the Glaze:
3/4 cup chocolate chips
1/4 cup heavy cream
Directions
- Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
- Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
- Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
- Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
- Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
- Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.
Cook’s Note
Use parchment or foil to line your pan, leaving an overhang so you can remove the brownies in one piece before slicing. Resist the urge to slice brownies while they’re still warm — the edges will crumble and look messy. Let cool, then cut into nice clean squares with a sharp knife.