Brookies

Brookies - made September 18, 2021 from Buns in My Oven

Brownies

1 cup butter

2 1/4 cups granulated sugar

4 large eggs

1 1/4 cups unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder, optional

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

2 cups semisweet chocolate chips

Cookies

1/2 cup butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mini chocolate chips

Brownies

1. Preheat oven to 350 degrees F. Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray.
2. In a small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not let boil.
3. Pour melted butter mixture into the bowl of a stand mixer. On low speed, beat in cocoa powder, eggs, salt, baking powder, espresso powder and vanilla extract. Mix until well combined.
4. Stir in the flour until just combined. Fold in chocolate chips. Spread brownie batter into prepared pan and smooth top; set aside.

Cookies

1. Combine the melted butter, brown sugar and granulated sugar in a large mixing bowl and stir until well combined. Stir in the egg and vanilla, mixing until just combined.
2. Add flour, baking soda and salt; stir until just combined. Fold in mini chocolate chips.
3. Drop spoonfuls of cookie dough over brownie batter. Using a butter knife or small metal spatula, swirl cookie dough and brownie batter together. Do not overswirl.
4. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely before cutting and serving.

Back to the baked goods with this post. My "I don't feel like baking" phase lasted almost 24 hours. Then I was back at it the next day to bake for more care packages for Soldiers Angels.

Brookies are brownies + cookies, usually chocolate chip cookies. At first glance, the swirl looks like it's between chocolate and peanut butter but, in this case, they really are chocolate chip cookie dough swirled with brownie batter.

A good brookie swirl is hard to achieve (for me) because the chocolate chip cookie dough is so much more stiff than brownie batter. I'm as paranoid of overswirling as I am of overbaking so I did neither. This was tricky to bake as the brownie parts took longer to bake than the cookie parts and I was afraid of having dry cookie swirls. Fortunately, that was mostly my paranoia and not reality. You still want to watch the overbaking risk but remember that chocolate sets when cools so don't wait for a completely clean toothpick test before taking these out.

Flavor-wise, these were better than I expected, given the brownies are made from only unsweetened cocoa powder. I have a bias for brownies made with melted chocolate rather than just cocoa powder. The chocolate brownie tended to overwhelm the flavor profile of the chocolate chip cookie part though. That's not necessarily a bad thing but don't expect the brown sugar caramel overtones typical of a chocolate chip cookie. This was more like a fudge brownie with some non-chocolate cookie swirled in. Still good although the chocolate chip cookie part wasn't very buttery.