Have you ever had a brookie? A brookie is a brownie + cookie. I will admit (please do not ostracize me) that I am not a chocolate dessert fan. I've tried recipes and had recipes that were chocolate this or chocolate that and they were just horrible. Bland, not chocolatey enough, dry, bleck. Who wants a dry un-chocolatey cookie? Or cake? Oh it just makes me shiver.
That's why if you look through my blog there may be a whopping 3 or 4 chocolate based recipes. Because I don't want to give you guys a horrible chocolate-based recipe. I would feel so bad.
But my hope has been restored with a recipe that includes THREE different kinds of chocolate to make the most perfect fudge-y, dense, and chewy brookie I have ever encountered. You will not regret making this wonderful recipe. You won't, I promise!
Yes, you read right, this has three kinds of chocolate in the brookie dough. First, you'll whisk together your dry ingredients that includes flour, cocoa powder, baking powder, and salt. You are going to add your typical cookie ingredients such as butter, eggs, vanilla, and sugar. Next, you'll add a generous amount of melted chocolate. Are you ready? After that you'll add another batch of chocolate chips.
Are you already in your kitchen looking for your chocolate? I won't be upset if you are.
After you bake the cookies, you'll let them cool and whip up this amazing butter cream. It's light and fluffy and perfect with the brookie. Let me know how fast these go!
INGREDIENTS
For the brookie -
1 C + 1 tbsp all-purpose flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 oz semi-sweet chocolate (chips, pieces, etc.)
2 large eggs
1 tsp vanilla extract
5 tbsp unsalted butter, room temperature
3/4 C light brown sugar
1/4 C granulated sugar
1 C mini chocolate chips
For the buttercream -
1 stick of unsalted butter, room temperature
1 tsp vanilla extract
2 tbsp heavy cream
2 C powdered sugar
1. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
2. Melt the chocolate in the microwave for in 30 second increments until melted. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. Cream the butter until smooth and creamy. Beat in the sugars
3. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips.
4. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tbsp of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the top has begun to look matte.
5. As the cookies cool, make the buttercream. Cream the butter until smooth. Add the vanilla and cream, then slowly add in the powdered sugar until light and fluffy.
6. Using a gallon Ziploc bag, fill the bag with frosting and cut the corner of the bag off. Frost the bottom end of a cooled cookie and top with another to make a sandwich.
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