Brookies

Recently both Betsy and I cooked this cookie-brownie combo and it's not surprising that we both liked them. Plenty of chocolate!

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Brookies

Adapted from NYTimes Cooking

Yields a 9X13 pan

Altitude adjustments for around 5000 ft above sea level:

Add 1 tablespoon flour for each cup of flour (I added half a tablespoon in the brownies and one tablespoon in the cookie dough) 

Subtract 1 tablespoon for each cup of either sugar

For the brownie batter:

8 T of unsalted butter, not including what you use to grease the pan

2 large eggs

1 1/2 teas vanilla extract

1/2 c AP flour

3/4 c cocoa powder, Dutch-process or natural

1/4 teas kosher salt (Diamond Crystal)

For the cookie dough:

6 T unsalted butter

1 c packed brown sugar, light or dark (but dark makes a prettier Brookie, I think)

2 large eggs

2 teas vanilla extract

1 1/4 AP flour

2 teas baking powder

3/4 teas kosher salt

1 1/4 c chocolate chips or chopped bar chocolate

3/4 c chopped walnuts or pecans, optional

NYTimes Cooking suggests that this recipe saves on dishes because you mix each batter in the same saucepan but they have you put the brownie batter in a bowl, wash the saucepan out by hand and then mix the cookie dough. This is certainly fine but not a true labor-saver. I, however, used a different saucepan for each batter. I believe I could streamline this next time by mixing the cookie dough first, placing it in the prepared baking pan while making the brownie batter in the same (well scraped) saucepan without washing it (the little bit of lighter dough wouldn't be a problem). This would mean the brownie portion would be more "on top" and would change the appearance of your final product but not the taste. These instructions reflect that choice. If you prefer, just use two saucepans.

Prepare the baking pan by greasing it and lining it with a generous sheet of parchment paper. It will be helpful when removing to have some excess on the ends or sides so you can use the paper as handles.

Preheat the oven to 350F.

Make the cookie batter first. Put the butter and sugar into the saucepan and heat over medium heat until the butter is melted. Lift the pan from the heat and vigorously whisk until the butter and sugar and completely combined. Let sit a few minutes to cool somewhat. You can chop nuts, or measure chocolate chips.

Once somewhat cooler, beat in the eggs by hand one at a time and add the vanilla. Stir in the flour, baking powder and salt. Stir in 3/4 cup of the chocolate chips or chopped chocolate and add the nuts. 

Using a spring-type ice cream scoop, place this dough in clumps in the bottom of the prepared pan. Use a rubber spatula to scrape out the dough as well as you can.  Set aside while you make the brownie batter.

Combine the butter and sugar in the saucepan and heat until the butter has melted. Off heat, vigorously whisk until combined and let rest and cool a bit.

Add the eggs one at a time and then the vanilla.

Stir in the flour, cocoa powder, baking powder and salt, ensuring no streaks of flour remain.

Using the ice cream scoop, place this batter amongst or on top of the cookie dough clumps. Use a small offset spatula to spread into an even layer, marbleizing as you spread. Sprinkle the dough with the remaining half cup of chocolate chips.

Place in oven and bake 20-25 minutes until a toothpick comes out with just a few moist crumbs. Set on a rack and cool completely before attempting to remove from the pan. Cut into bars and serve.