When you can't decide between a brownie and a cookie, you just end up making both...in the same pan!
After doing a Google search for brookies, I wondered why on earth haven't I made these before? Two of my all-time favorite sweet treats mashed together, It's a total win-win!
Chewy chocolate chip cookie dough on the bottom and dense gooey chocolate brownie batter on top, and don't forget the sprinkle of sea salt after they've baked and cooled. That salty crunch is important and definitely takes things to another level.
You have to try these!
Tips on how to make the best brookies.
I think it matters which layer goes on top. Cookie dough is more solid than runny brownie batter so the scientist in me tells me that the cookie dough will be the better foundation.
I also can't imagine trying to evenly distribute firm cookie dough on top of batter, unless you rolled it out first to the exact same size as the baking pan and then just sat it on top of the batter?
Baking your brookies.
The center will sink a little bit but don't worry. Whenever I make brownies I purposely take them out of the oven five minutes before any recipe tells me too because I like them soft and slightly underdone.
You'll notice the edges of the brookies puff up more and cook quicker than the center. If I waited until the center was as cooked as the edges, then I'd have cake with overdone edges, not cool!
What kind of chocolate should you use?
Definitely dark chocolate, I like to use one with 72% cocoa because anything higher than that starts to taste bitter. Like anything you cook, the ingredients are always important and will determine how good the end dish will be.
I always flip flop between using Ghirardelli and Guittard for chips and Lindt for bars. You'll even find Ghirardelli and Guittard now sell chocolate chunks which I love using in place of smaller chips which just melt into whatever you're making.
There's nothing better than splitting a cookie in half and finding a giant patch of melted dark chocolate!
Storing your chocolate brookies.
If these brookies last any longer than a day, keep the leftovers in a sealed container and they'll be good at room temperature for 2-3 days. A quick 10 seconds in the microwave will help bring them back to melted goodness though!
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