Brookie- brownie küpsisetaignaga

Brookie- brownie with cookie dough

A brookie is a baked product that combines two popular treats: a brownie and a cookie. A brookie is characterized by layers consisting of one or more layers of cookie dough and brownie dough.

The result is a delicious and texturally diverse dessert that has both the richness of a chocolate brownie and the crunch of a cookie.
You can always add your favorite toppings to Brookie, such as various chocolate chips, nuts or peanut butter, to add even more flavor and texture.
For a nice soft and sometimes even liquid filling, bake Brookie for a few minutes less and enjoy the delicacy warm, so the chocolates are still pleasantly liquid. If you want to add some more spice, be sure to add more vanilla ice cream. You can be sure that your sweet tooth will be satisfied for a long time afterwards.

I used a square 18 cm diameter cake pan to make Brookie. For a larger pan, increase the quantities or reduce the baking time. For an especially chocolatey result, make 1.5 batches of brownies.

Brownie

butter 50g
dark chocolate 54-56% 100g
brown sugar 60g
2 eggs (size M)
sugar 70g
wheat flour 50g
baking powder 3g
salt (pinch full)

Melt the butter in a saucepan or microwave. Add the chocolate and melt until smooth, stir in the brown sugar and leave to cool.
Beat the eggs with the sugar.
Mix together the dry ingredients (flour, baking powder and salt).
Add the cooled chocolate mixture to the egg and mix until smooth.
Then add the dry ingredients and mix until smooth.

Set aside and prepare the cookie dough.

Cookie dough

butter 110g (room temperature)
brown sugar 75g
sugar 35g
1 egg (size M)
vanilla
wheat flour 190g
cornstarch 8g
sooda 3g
baking powder 2g
salt
dark chocolate buttons 120g

Preheat the oven to 180 degrees (I use convection, if not, bake at 190 degrees).
Beat room temperature butter with sugar until light and fluffy (with a mixer for about 3-5 minutes).
Beat the egg and add it to the whipped butter with the vanilla, mix until smooth.
Mix the dry ingredients together and add them to the cookie dough.
Mix the dough until more or less smooth and add the chocolate chips or chopped chocolate bar pieces. Mix the dough with a machine (with a mixing paddle) or by hand until smooth (tilt the dough onto a clean work surface and mix by hand).
Do not overmix the dough! Mix until the flour is incorporated.

Line a baking tray with baking paper and place a 18cm diameter metal cake tin on it. If you are using a glass baking tin, line it with baking paper to make it easier to reach later.

Pour half of the brownie mixture into the pan and spread evenly.
Cover the brownie with half the amount of cookie dough pieces.
Add the remaining brownie and spread it out, for example using a small palette knife.
Cover with the remaining cookie dough pieces.
Bake at 180 degrees for 30-35 minutes, depending on how soft you want the brookie (also consider the specifics of your oven). Do not overbake the brookie. Keep in mind that it will continue to cook when you take it out of the oven. Take it out if the middle still feels a little “raw”.

Let the finished brookie cool slightly at room temperature and then remove from the mold. If you like a particularly delicious and soft brookie, enjoy it warm. If, however, you want it to be darker, keep the brookie cold. Store at room temperature and consume within a few days. For a longer shelf life, store in the refrigerator.

I would be very happy if you would share pictures and feedback about your baked goods!
Until baking.