Brookies

Cookie Dough:

• 1 cup flour
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 6 Tbsp (3/4 stick) unsalted butter, melted then cooled slightly
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• ½ cup chocolate chunks
• ½ cup mini chocolate chips

Brownie Batter:

• 3 large eggs
• 1 cup black cocoa (special dark can be substituted)
• 1 tsp kosher salt
• 2 tsp vanilla
• 13 Tbsp unsalted butter
• 1 3/4 cups granulated sugar
• 3/4 tsp baking powder
• 1 cup + 1 Tbsp Unbleached All-Purpose Flour
• 1 1/2 cups chocolate chunks

Cookie Dough:

Sift flour, baking soda and salt in a bowl and set aside. In a stand mixer with a paddle attachment, beat the light brown sugar, granulated sugar, and melted butter 1-2 minutes. Add in vanilla and egg, beat until combined. Slowly add in the dry ingredients and mix until combined. Fold mini chips and chocolate chunks. 

Brownie Batter:

Sift flour, baking powder and salt in a bowl and set aside. In a stand mixer with a paddle attachment, beat eggs, vanilla, and cocoa powder. In a separate microwave safe bowl, melt butter completely. Whisk sugar into melted butter and then heat for another 30 seconds dissolving as much sugar as possible. Add the warm butter and sugar mixture to the egg cocoa mixture. Mix on low until smooth, scraping down sides as you go. Fold in the dry ingredients and chocolate chunks until combined.

Brookie Assembly and Bake:

Preheat the oven to 350°F. Line a 9”x 9” square pan with parchment and secure on edges with baking clips (if you have them- must be oven safe!). Spoon ¾ brownie batter into pan and spread evenly with an offset spatula – batter will be thick. Use a cookie scoop to scoop 1/2-3/4 of the cookie dough over the brownie batter. Leave space between scoops and do not cover the entire pan. We like to scoop and smush the cookie dough into the brownie batter so the batters don’t mix but become intertwined. (You will have leftover cookie dough – bake or freeze dough) Spoon in remaining brownie batter to fill gaps and level batter in pan.

Bake for 30 to 35 minutes, until the edges and most of the center feel set. The cookie dough should be golden. You can test with a toothpick for slight crumbs but be cautious of chocolate chips in batter as they may look like batter on toothpick. Remove them from the oven and cool on a rack before cutting and serving.