Cookie Brownie
Combining the rich fudginess of a brownie with the chewy texture of a chocolate chip cookie, this decadent dessert is perfect for any occasion.
Servings: 9
Calories: 626kcal
Ingredients
For the brownies
- ½ cup butter melted
- 1 cup sugar
- ½ cup unsweetened cocoa
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon of instant espresso powder
- ⅓ cup flour
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
For the cookies
- ½ cup stick salted butter room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon corn starch
- ¼ teaspoon kosher salt
- 1 cup semi sweet chocolate chips
Instructions
- Line a 9x9 baking dish with parchment preheat oven to 350F.
For the cookie dough
- Cream the butter, and sugars on high for 2 minutes until light and fluffy, scraping the bowl down as needed.
- Mix in the vanilla and egg and scrape the bowl down once more.
- Add salt, baking soda and cornstarch then mix until combined.
- Pour in the flour and mix until almost combined then fold in the chocolate chips.
- Transfer your cookie dough onto your prepared pan and using a spatula press the dough until the entire bottom of the pan is equally covered.
For the brownie batter
- In a large microwave-safe mixing bowl, add the butter and microwave until completely melted. Add the sugar, instant espresso powder and cocoa powder and whisk vigorously for at least a minute, until the sugar has dissolved.
- Add eggs one at a time then vanilla and whisk for at least 1 minute, until well combined and batter is shiny.
- Stir in flour and salt until the flour is fully combined. Be careful not to over-mix.
- Pour the brownie batter over the cookie dough and use a spatula to spread out evenly
- Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake for another 20 minutes. Allow to cool completely before cutting.
Notes
Top Tips for making Brookies
Creating the perfect brookie requires a balance of textures and flavors. Here are some tips to help you achieve the ultimate brookie:-
- Temperature Control: Ensure both the butter and eggs are at room temperature for optimal creaming and incorporation of air.
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- Cookies On The Bottom: Because cookies typically bake faster that brownies, it is important that the cookies remain the bottom layer and the brownies on top. This ensure the cookies don't dry out or burn.
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- Baking Time: Keep a close eye on the baking time. Overbaking can result in a dry cookie layer. While underbaking can cause an undercooked brownie layer.
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- Cooling Patience: Allow the brookies to cool completely before cutting to prevent crumbling.
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- Sharp Knife: Use a sharp knife to cleanly cut the brookies into even squares. Clean the knife in between cuts for clean edges.
Storage for homemade these cookie brownies
To maintain the deliciousness of your brookies, follow these storage guidelines:-
- Short-term storage: Store brookies in an airtight container at room temperature for up to 3 days.
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- Longer-term storage: For extended freshness, refrigerate brookies in an airtight container for up to a week.
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- Freezing: To freeze, wrap individual brookies tightly in plastic wrap, then place in an airtight freezer-safe container. They can last for up to 3 months.
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- Avoid exposing brookies to moisture, as this can affect their texture.
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- Allow frozen brookies to thaw completely before serving.