Ingredients
Equipment
Method
Cookie Preparation
- Melt the butter in a non-stick pan over medium-low heat until it starts to brown and develops a nutty aroma.
- Turn the heat to low, add the brown and white sugars, and whisk for 1-2 minutes, then remove from heat and cool for 5 minutes.
- Whisk in the egg, yolk, vanilla, and instant coffee mixture until smooth and creamy.
- Sift the dry ingredients into a separate bowl, add the chopped chocolate, and mix.
- Combine the dry ingredients with the wet ingredients in 2 batches, folding until just combined.
Brownie Preparation
- Preheat the oven to 350?F and prepare a 9x9 square pan with parchment paper.
- Melt and brown the butter in a saucepan for the brownie batter.
- Pour the hot brown butter over the chopped dark chocolate, let rest for 2-3 minutes, then stir until smooth.
- Add the instant coffee mixture and sift in the cocoa powder, whisking until smooth.
- In a separate bowl, whisk the eggs and sugar until light in color and fluffy.
- Pour the chocolate mixture into the egg mixture and whisk until combined.
- Sift in the flour and salt, gently folding until just combined.
Assembling and Baking
- Spread a third of the brownie batter in the bottom of the prepared pan.
- Dollop chunks of cookie dough batter over the brownie batter, leaving some brownie visible.
- Spoon on dollops of brownie batter over the cookie dough, alternating until all batters are used.
- Flatten the batters lightly with a spatula and optionally sprinkle chopped chocolate on top.
- Bake in the preheated oven for approximately 35 minutes.
- Let the brookies cool in the pan for at least 20 minutes before removing and cutting.
Nutrition
Notes
For an extra gourmet touch, consider sprinkling some sea salt on top of the brookies before baking. They are best enjoyed warm and can be reheated to restore freshness.