Brookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
• Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
• Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
• Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Steps:

• Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
• Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
• Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
• Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
• Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
• Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

Steps:

• For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
• Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
• For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
• Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
• Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Steps:

• Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
• For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
• Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.

Steps:

• Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
• Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
• Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
• Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
• Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in 3/4 cup of the chocolate.
• Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining 1/2 cup chocolate on top.
• Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
• Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.