Brookies

 

 A cookie that gives you a dessert from both worlds. Fudge and cookie!!!

 

Ingredients

BROWNIE BATTER:

3/4 c. salted butter, plus more for greasing pan

5 oz. dark chocolate bars, chopped

3 tbsp. unsweetened cocoa powder

1 tsp. instant coffee

1 1/4 c. granulated sugar

2 tsp. vanilla extract

1 large egg + 1 large egg yolk

1 c. plus 2 tablespoons all-purpose flour

1/4 tsp. baking powder

 

COOKIE DOUGH:

1/2 c. salted butter, softened

1/2 c. firmly packed light brown sugar

1/4 c. granulated sugar

1 large egg

1 1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1 c. chocolate chips, or chopped dark chocolate

 

Set the oven to 350 degrees. A 9x13-inch baking pan should be greased and lined with parchment paper, leaving two longer sides that hang approximately 2-inches over the pan's long sides.

When making the brownie batter: Melt the butter over medium-low heat in a medium saucepan. Add the chopped chocolate and continue to whisk until it is melted and smooth. Add the instant coffee and chocolate powder, then whisk to mix. After turning off the heat, let the pan to cool for five minutes.

 

Add sugar, vanilla, the egg, and the egg yolk, and stir just until mixed. With a rubber spatula, gently stir in the flour and baking powder after adding them. Place aside.

Regarding the cookie dough The butter and sugars should be combined in a large mixing dish. For about 3 minutes, beat at medium speed until fluffy and light. Once mixed, add the egg and vanilla.

 

Mix the flour, baking soda, and salt in a small mixing dish. Just until combined, add to the butter mixture. Mix the remaining chocolate chips into the cookie batter after setting aside 1/4 cup of them.

Drop generous spoonfuls of the brownie batter and cookie batter alternately around the prepared pan. To settle the batter and fill in any gaps, gently tap the pan on the counter. Add the final quarter cup of chocolate chips.

 

A toothpick put into the middle should come out with a few moist crumbs after baking for 20 minutes. After that, cover the pan with foil and bake for an additional 10-15 minutes. After approximately an hour, let the brookies to cool fully in the pan. By pulling on the parchment paper's edges, take out the brookies and place them on a cutting board for simple slicing.