Dark Chocolate Brookies


For the Cookie layer

1 1/4 cups all purpose flour

1/2 tsp baking soda

4 Oz. butter

1/2 cup brown sugar

1/4 cup sugar

2 tsp vanilla

1 egg

3.5 Oz. bar dark chocolate, roughly chopped

For the Brownie layer

6 tbsp flour

1 tbsp cocoa powder

2 Oz. unsalted butter

1/4 cup dark chocolate chunks or chips,
plus some extra for topping

6 tbsp sugar

2 tbsp brown sugar

2 eggs

1 tsp vanilla extract

flaky sea salt for topping (optional)

Preheat your oven to 350.

For the Cookie layer

Line an 8" × 8" baking dish with parchment paper.

Combine the flour and baking soda, then set aside.

Beat the butter and both sugars until creamy.

Add vanilla and egg, then beat until light and creamy and scrape the sides of the bowl.

Add flour mixture and mix on low speed until combined.

Add the chocolate chunks and mix.

Put cookie dough in the fridge while you make the brownie batter.

For the Brownie layer

In a pan, melt butter and add chocolate, stir until smooth.

Add both sugars and whisk until smooth.

Add eggs one at a time and whisk to remove lumps.

Add vanilla, flour, cocoa powder and mix until batter lump free.

Put cookie dough into the pan, evenly spread out and flat.

Pour brownie batter on top spreading out evenly.

Sprinkle chocolate chunks on top of the brownie batter.

Bake for 35 to 40 minutes or the edges have puffed up and are firm to the touch.

The center will be a little wet and jiggly.

Garnish with some sea salt and let cool before slicing. Enjoy!
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