Brookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°f / 180°c. Grease and line a 9"x13" pan (20cmx30cm) with parchment paper, extending up the sides so that you can use it to remove the brookies once cooled.

Step 2

In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.

Step 3

Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.

Step 4

In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.

Step 5

Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.

Step 6

Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.

Step 7

Set aside while you prepare the cookie layer.

Step 8

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.

Step 9

Measure out 95 g of the brown butter into a medium or large mixing bowl, and set aside for 15-20 minutes to cool so that it doesn't scramble your eggs.

Step 10

When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate.

Step 11

Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.

Step 12

Add the vanilla and mix well.

Step 13

Add the flour, espresso powder if using, salt, baking powder, and baking soda. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.

Step 14

Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour.

Step 15

Using either a 2 Tbsp cookie scoop or just eyeballing it, dollop the cookie dough and the brownie mixture into the prepared pan. I like to do 5-6 blobs of each mixture at a time to ensure even distribution of the cookie and brownie mixture.

Step 16

Flatten the cookie mixture slightly with a spatula or the back of a spoon once it is in the pan, or swirl gently to incorporate with the brownie mixture.

Step 17

Keep adding the brownie and cookie batters alternately, banging the pan on the counter a few times during the process to help the batters flatten out.

Step 18

Once all the batter has been added, give the pan a final bang on the counter to ensure the mixture is flat. The cookie dough will look thicker than the brownie mixture, but it will melt down in the oven.

Step 19

Bake the brookies for 20 to 22 minutes, until the top is shiny and set, the edges of the brookies are set, and a skewer inserted into the brownie section comes out with gooey crumbs attached.

Step 20

Remove from the oven and allow to cool completely in the pan before removing using the parchment and slicing into bars.

Step 21

Store brookies in an airtight container at room temperature.