Featured Recipe
Brownie Cookie Brookies
By Kate
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Brookies marry fudgy chocolate and chewy cookie dough into one pan. Starts with cocoa and flour mix, then fat and sugars whipped until glossy. Eggs and vanilla slip in, binding dry ingredients with chocolate chunks. Cookie dough’s sugar and butter creamed low, eggs fold in gently, flour blend tosses softly. Swirl, don’t blend, batters into a parchment-lined dish. Covered and baked till edges set, foil off to brown top. Watch for firm edges but moist center, toothpick with a few crumbs signals done. Olive oil swaps for veg oil gives subtle depth, brown rice flour subs for partial all-purpose if needed.
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Prep:
25 min
Cook:
40 min
Total:
65 min
Serves:
16 servings
dessert
chocolate
cookies
baking
Introduction
Cookie and brownie mashups aren’t new but nailing the balance takes care. Too much mixing collapses brownie lift or overworks cookie dough gluten. Cocoa powder choice shifts bitterness — Dutch process smooths and darkens. Olive oil over vegetable oil undercut richness but adds complexity. The swirl technique is key, too much blending homogenizes, loses dimension. Foil traps steam first 20 minutes ensures moist middle, then crisping exposed top finishes texture. Watching visual cues beats timer, especially testing toothpick for moist crumbs, not batter. Brownie batter’s glossy, thick; cookie dough soft but firm enough to drop. Keep chocolate chips in both, hidden pockets of molten choc that pop on bite. The aroma fills whole kitchen–deep chocolate with buttery sweet hints. Patience through cooling helps slice, else brookies crumble or stick.
Ingredients
About the ingredients
Flour quality can make or break brookies. Unbleached all-purpose preferred for balance; brown rice flour swap adds chew and subtle nutty tone but changes hydration—adjust with an extra splash water if dough feels dry. Cocoa powder—if Dutch-process unavailable, straight natural works but expect deeper baking rise shift and lighter color. Olive oil adds moistness and mouthfeel—don’t use extra-virgin strong flavor kinds, light or pure preferred. Butter melted, not hot or batter will cook eggs. Brown sugars contribute moisture plus depth: packed light brown sugar is classic but dark brown sugar could lend more molasses notes. Vanilla is non-negotiable for warmth and background. Chocolate chips best semi-sweet; bittersweet or milk chocolate can be used but melt behaviour differs—some chips spread out and thin when baked too long. Salt balances sweetness and lifts flavor; don’t skip even if dough tastes sweet enough raw.
Method
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- Cookie dough dry blend salt baking powder baking soda flour; whisk to break lumps. Set aside.
- In another bowl strike butter sugar mix on low till pasty and just blended not over whipped. Add egg vanilla, pulse blending fully.
- Add dry mix gradually, low speed or fold. Scrape bottom pockets. Stir in chocolate chunks last; avoid overmix, keeps chew and dough integrity.
- Brownie dry mix salt flour cocoa powder sift then toss together well to avoid lumps. Reserve.
- Butter melted warm, pour into bowl sugars; on medium beat until granules start dissolving, 2 minutes. Important: creaming sugars into fat gives lift and texture.
- Add vanilla olive oil eggs; blend fully 2 minutes. Oil keeps batter moist and extends shelf life versus butter only. Do not rush mixing or risk toughness.
- Fold in dry cocoa flour blend, no flour streaks but avoid over mixing. Quickly fold in chocolate chips evenly. Batter thick, glossy, dense but pliable.
- Heat oven 350F. Line 9×13 pan with parchment, edges extending for lifting out.
- Drop rounded spoonfuls cookie dough and brownie batter side to side alternating over surface; full coverage no holes.
- Use butter knife, swirl gently through surfaces, keep elements distinct but marring together for bite contrast. Less swirling better for layering effect.
- Cover with foil, mid rack bake 19-22 min. Peek edges, they firm and set but center jiggles slightly. Remove foil, bake 17-20 minutes more till top golden and toothpick inserted shows moist crumbs not wet batter.
- Cool on rack 15 minutes before slicing. Warm brookies offer soft chocolate chew and tender crumb. Store airtight for 3 days or freeze individually.
- Substitutions: Brown rice flour for 1/3 flour portion, adds nuttiness and lowers gluten. Swap olive oil with light avocado or melted coconut for different fat profile. Use dark or bittersweet chips for richer flavor.
- If top burns early, lower oven temp 325 and extend baking. Underbaked brookies taste gummy; bake until firm edges and moist crumbs only follow.
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Technique Tips
Dry ingredient mixing important. Avoid lumps in cocoa-flour blend; sift or thorough whisking. Creaming sugars into melted butter rather than full cold butter changes texture: melted butter yields fudgy brownie while creaming cold butter creates air pockets for cake-like crumb—here fudgy wanted. Mixing times strictly med-low prevent tough brookies; too long and gluten stiffens batter or dough. Folding dry ingredients only until combined prevents loss of tenderness. Chocolate chips added last means even distribution with minimal gluten disruption. Swirling—less is more. Knife tracks through batters, gentle pressure, avoids mashing dough flat but enough to combine layers visually. Covering with foil traps moisture for chewy middle. Remove foil halfway triggers Maillard reactions, golden crunch atop. Oven temperature accuracy key—if runs hot, lower to 325 F temp to avoid burnt edges before center cooks. Probe doneness after 40 minutes: look for golden top and moist crumb on toothpick test rather than dry picked. Cooling 15 minutes in pan before cutting reduces crumbling and prevents stickiness. Store airtight; freezing is fine for make-ahead, wrap slices well.
Chef's Notes
- 💡 Use unsweetened Dutch-process cocoa. Brightens flavor profile, brings smoothness. Important for texture and color difference. Mixing dry ingredients is key.
- 💡 Brown rice flour option for part of the all-purpose. Adds slight nuttiness. Needs hydration adjustment. Check dough consistency, can sprinkle water if dry.
- 💡 Swirling technique really matters. Less integration leads to better texture contrasts. Poke gently through layers; don’t flatten excessively. More visual interest.
- 💡 Oven settings can vary. If topping overbakes, lower heat to 325F. This offers better control. Watch edges firming while center remains jiggly, crucial signs.
- 💡 Cooling time is critical. 15 minutes before slicing allows them to set properly, prevents crumbling. Slice warmth gives chewy, soft texture.
Kitchen Wisdom
Why do my brookies crumble?
Not enough cooling. Slicing too soon results in crumbles. Let sit in pan longer; 15 minutes helps solidify.
Chocolate chips options?
Use semi-sweet primarily. Bittersweet for richer taste. Avoid chips that melt too easily, may change texture during baking.
Best storage practices?
Airtight container for short-term. Refrigerate if needed. Freeze individual slices for longer freshness. Wrap well in plastic.
How to fix a too-dry batter?
Add eggs or extra splash of olive oil. Adjust consistency; should be thick but not crumbly. Don't overmix.
