By Foteini Gatsia, Class IV
Cookie + Brownie = Brookie
This simple equation revolutionized the cookie game! This delightful dessert combines the best of both worlds, offering the rich, fudgy texture of a brownie with the chewy, sweet goodness of a cookie. Chocolate chips melt to provide a gooey texture with every bite.A fellow Class IV discip, Sadie Nair, who became intrigued by the recipe due to her baking experience, stated “It’s very moist and has a good cookie-to-brownie ratio.” Another Class IV discip, Vivian Dong, exclaimed, “It’s better than my mom’s brownies!” A few more Class IV students such as Safia Mohamed, Avery Cousley, Shawnie Wang, Nafasat Iffah, Cyrus Rawley, and George Godi expressed their satisfaction with joyful reactions.
Although rigorous, this recipe will produce the perfect treat to enjoy while spending time with family and friends this holiday season! But what is the secret?
For the Brownie | For the cookies |
3/4 cups butter, melted 3/4 cups granulated sugar ½ cups light brown sugar 2 eggs, medium 1 teaspoon(s) vanilla extract ½ cup chocolate chips or chocolate bar crushed up ½ cup all-purpose flour ¼ cup cocoa powder 1 pinch salt | ½ cups butter, at room temperature ¼ cups white sugar ½ cups brown sugar 1 pinch salt 1 egg 1 teaspoon(s) vanilla extract 1 ¼ cups all-purpose flour 1/2 teaspoon(s) baking soda 1 cup chocolate chips or chocolate bar crushed up |
FOR THE BROWNIE
In a bowl, combine the melted butter, granulated sugar, and brown sugar, and whisk thoroughly.
Add the eggs and vanilla extract to the mixture and whisk again until well combined.
Mix the coarsely chopped chocolate or chocolate chips, flour, cocoa powder, and salt in a separate bowl.
Gradually incorporate the dry ingredients into the wet ingredients, stirring with a spoon until combined.
Pour the mixture into a rectangular baking pan lined with parchment paper that has been buttered and dusted with cocoa powder. Spread the mixture evenly across the pan and refrigerate.
FOR THE COOKIE
Preheat the oven to 180°C (350°F)
While the brownie is in the freezing, in the bowl of a mixer, combine the butter, granulated sugar, brown sugar, and salt. Beat on high speed with the whisk attachment for 4-5 minutes until the mixture is fluffy.
Add the egg and vanilla extract, continuing to beat. Then, add the flour, baking soda, and finely chopped chocolate or chocolate chips, and beat for another 6-7 seconds.
Spread the cookie mixture over the brownie mixture and bake for 20-25 minutes. Serve hot with melted chocolate couverture.
Enjoy!!
Sources:
Recipe Ingredients and Instructions inspired by Akis Petretzikis “https://akispetretzikis.com/en/recipe/5753/brookies” and Melanie B from “Brookies (Brownie Cookies)” “https://www.allrecipes.com/recipe/238654/brookies-brownie-cookies/ “
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