• Brookies
  • Brookies
  • Brookies

1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = Brookies!



1 1/8 cups all-purpose flour
1/2 teaspoon sea salt ( fine grain )
1/2 teaspoon Baking soda
1/2 cup unsalted butter ( softened )
1/2 cup dark brown sugar ( packed )
1/4 cup Sugar
1 egg ( large )
1 teaspoon Vanilla extract
6 ounces semi-sweet chocolate chips


Using butter or nonstick spray, grease the bottom and sides of a 24 cup mini-muffin tin. Set aside.

Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside. In the bowl
of an electric mixer fitted with the paddle attachment, mix together butter, white sugar and dark brown
sugar on medium speed until smooth and creamy. Using a spatula, scrape down the sides of the bowl. Add
the egg and beat until light and fluffy. Add vanilla and mix until just incorporated. Add half of the flour
mixture to bowl. Mix for a few seconds on low then increase the speed to medium. Beat until just
combined (15 – 20 seconds). Add the remaining flour mixture and repeat the process above. Do not
overmix here. Gently fold in the chocolate chips. Cover bowl, transfer to the refrigerator and chill for at
least 3 hours before using.

Fill each well of the muffin tin halfway with batter. Transfer muffin tin to the refrigerator and let chill for
at least 1 hour. Both the cookie dough and brownie batter must be well chilled before baking to insure
even cooking.

Preheat your oven to 375°F and place a rack in the center of the oven (please see notes above regarding
cooking times and temperatures).

Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small
amount of chilled cookie dough. Using your hands, shape dough into ball then slightly flatten it into a
disk. The disk should be a bit smaller than the top of the muffin tin wells. Gently press the disk into one of
the wells of batter. Repeat this process with remaining 23 we

Brownie batter

1/2    cup    unsalted butter ( cut into 1-inch cubes, plus more for muffin tin )
3/4    cup    all-purpose flour
1    tablespoon    dark chocolate cocoa powder
1/2    teaspoon    sea salt ( fine grain )
5    ounces    dark chocolate ( (top quality, 60 to 72 percent cacao), coarsely chopped )
Sugar brown sugar 3    eggs ( large, room temperature )
Vanilla extract

Add flour, fine grain sea salt and cocoa powder to a medium bowl, whisking to combine. Set aside.
Bring a large pot filled with 2 inches of water to a simmer. Set a heatproof bowl on top of the pot, but
make sure the bottom of the bowl is not touching the simmering water. Add butter and chocolate to the bowl, stirring until melted and combined. Turn off the heat, but keep the bowl on the pot. Whisk white sugar and light brown sugar into the chocolate mixture. Remove the bowl from the pot and let cool to room temperature.
Add eggs to the chocolate mixture, whisking until just combined.
At this point, switch from a whisk to a spatula.

You want to avoid adding extra air to the batter. Add vanilla and stir until just
combined. Gently fold flour mixture into the chocolate mixture until just incorporated.
Do not over mix here.




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1 Review(s)

  1. Posted by logan dickey at

    The measurements for the sugar, brown sugar, and vanilla extract for the brownie batter are not given, along with the baking time.

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