Incredibly Gooey Brookie
Welcome to KimBakesMeHappy! Can’t decide what to bake? Why choose when you can have the best of both worlds; one giant gooey chocolate chip cookie brownie! Every bite delivers the perfect combination of crispy edges, fudgy centers, melty chocolate chips, and rich brownie goodness. I promise you, this really is the best of both worlds…
This recipe has become one of my absolute favorites because it never fails to impress. I hope you are as excited as I am every time I make this, happy baking!
Incredibly Gooey Brookie
Course: Sweets18-24
servings45
minutes30
minutes1
hour15
minutesLet me introduce to you the ultimate sweets mashup: one giant gooey Chocolate Chip Cookie Brownie. A thick layer of soft, buttery cookie dough baked right on top of a lovely, chocolatey brownie base. This recipe makes sure you don’t have to choose between brownies and chocolate chip cookies ever again.
Ingredients
- Cookie dough
225 g all-purpose flour
150 g granulated sugar
165 g light brown sugar
165 g butter
¾ tsp baking soda
2 eggs (room temp.)
½ tsp salt
2 tsp vanilla extract
½ tsp instant coffee
125 g dark chocolate chips
125 g milk chocolate chips
- Brownie batter
160 g all-purpose flour
½ tsp salt
1 tsp baking powder
25 g cocoa powder
150 g butter
300 g finely chopped semi-sweet chocolate
250 g granulated sugar
4 eggs (room temp.)
2 tsp vanilla extract
½ tsp instant coffee
20 ml sunflower oil
150 g milk chocolate chips
Instructions
- Cookie dough
- Prepare the cookie dough batter first. Brown the butter in a saucepan, to make it release its nutty flavor.
- Let this cool down for at least 20 minutes in a heatproof bowl. Then, add in the sugars and mix for a couple of minutes. Add egg, vanilla, and salt and mix again until creamy.
- In another bowl, mix flour, baking soda, and instant coffee. Add this bit by bit into the wet mixture while mixing on low speed.
- Finally, add in the chocolate chips and mix until just combined.
- Preheat the oven on 180 °C fan-forced.
- Brownie batter
- Mix the flour, salt, baking powder, and cocoa powder in a bowl and set aside.
- Melt the butter together with the finely chopped chocolate au bain-marie. Let it cool down for about 10 minutes.
- In a big bowl, add the chocolate-butter mixture, sugar and eggs, and whisk until combined. Add the vanilla extract and instant coffee and mix again.
- Sift the flour mixture into the bowl and fold it in using a spatula. Add the sunflower oil and stir until combined.
- Finally, add the chocolate chips and mix again until evenly distributed.
- Pour prepared brownie mix into a greased or parchment lined 20×30 cm baking pan, and bake for 15 minutes.
- Get the pan out of the oven and add the cookie dough on top using an ice scoop or spoon.
- Put the pan back into the oven for another 15 minutes, until the cookie dough looks golden-brown.
- Optionally sprinkle some flaky sea salt on top after getting it out of the oven!
- Let the brookie cool down before cutting, otherwise the batter will collapse. Speaking from my own, impatient experience…
Notes
- Note: If you want less effort, you could also make this recipe using 1 ½ box brownie mix prepared according to instructions. Though I recommend making the brownie mixture from scratch, since this will be even more tasty 🙂
